COOKIES on the DR. OETKER website

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Double Chocolate Whoopie Pies

Whoopies are a hot baking trend from the US to hit the UK. The pies are filled with creamy buttercream and then decorated with colourful sprinkles.

16 Portions

Easy 40 Minutes



For the recipe  Double Chocolate Whoopie Pies

For the Pies:

125 g Unsalted butter (4 oz) or Margarine, Softened
200 g Caster Sugar (7 oz)
400 g Plain Flour (14 oz)
50 Dr. Oetker Fine Dark Cocoa Powder (x2 sachets/50g or 2 oz)
about 1 - 2 g Dr. Oetker Bicarbonate of Soda (¼ tsp)
2.5 g Salt (½ tsp)
1 Large Egg Beaten

For the Filling:

150 g Unsalted Butter (5 oz) Softened
250 g Icing Sugar (9 oz)
15 Dr. Oetker Fine Dark Cocoa Powder (15g or 1 tbsp)
about 2 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)

For the Topping:

150 g Icing Sugar (5 oz)
5 Dr. Oetker Fine Dark Cocoa Powder (5g or 1 tsp)
Dr. Oetker Chocolatey Strands or your favourite sprinkles




Double Chocolate Whoopie Pies

Preheat oven to 180°C (160°C Fan, Gas Mark 4). Line 2 of 3 baking trays with greaseproof paper . First make the cakes. In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then beat in the egg .


Sift the flour, Cocoa Powder, Bicarbonate of Soda and salt into another bowl. Gradually add spoonfuls of the flour mixture, mixing well after each addition, along with sufficient buttermilk to make a smooth , thick cake mixture – Note: You may not require all the buttermilk.


Using a 5cm (2in) diameter ice cream scoop, drop 6 to 8 scoops of the mixture on to each baking tray, spaced well apart to allow room for spreading. Bake in the oven for 12-14 minutes until risen, lightly golden and firm to the touch. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.


For the topping, sift the icing sugar and cocoa powder into a mixing bowl. Gradually add 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold cakes. Sprinkle with Chocolatey Strands and leave to set.


For the filling, put the butter into a mixing bowl and beat until soft. Gradually sieve in the icing sugar and cocoa powder, beating well after each addition, to make a smooth, spreadable icing. Add the Vanilla Extract to flavour. Either spoon the filling into a piping bag fitted with a plain ½ cm nozzle and pipe over the flat side of the remaining pie halves, or alternatively spread thickly using a knife.


To serve, when the iced pie tops are set, carefully sandwich them on to the filled pie halves and enjoy!

1 serving = 86g

Nutritional Information for the recipe Double Chocolate Whoopie Pies

Per Serving Per 100 g / ml
Energy 3207 kJ
766 kcal
1654 kJ
395 kcal
Fat 38.01 g 19.59 g
Carbohydrate 65.83 g 33.93 g
Protein 24.98 g 12.88 g