These Sprinkle Filled Whoopie Pies are a fun addition to any party! Add any type of sprinkle to make them festive for any occasion! The rich, chocolatey cake and the delicious, creamy buttercream filling make these treats a delicious special occasion dessert!
What the Heck is a Whoopie Pie?
Have you ever had a whoopie pie?? They are almost like a giant, soft oreo cookie. The outside is made of a chocolatey cake while the inside is a velvety buttercream. There's all sorts of debate as to where whoopie pies came from. Some say they originated in Maine, and some say they originated in Pennsylvania. No matter where they originated from, they are delicious!
How do we make them??
In a nutshell, the chocolate part of these whoopie pies is a mini chocolate cake. These whoopies pies are almost brownie like, which makes them even more delicious!
To make them, start by creaming the butter and sugar together in a stand mixer fitted with the paddle attachment. You could use a hand mixer if you don't have a stand mixer, that would work perfectly as well. Beat the butter and sugar together for about two minutes until they are fluffy. Next, add the eggs and the cooled coffee. Continue to beat that until everything is mixed together.
In a separate bowl, mix the flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Mix that all until combined. By mixing it before you add it to the butter and sugar mixture you will avoid any "zebra stripes" throughout the mixture. You know, when there are white and chocolate stripes because things aren't mixed well, we definitely want to avoid that.
Add the dry mixture to the butter and sugar mixture. Mix everything together until it is well combined. Then add the milk to loosen the mixture up. When everything is combined and a thick batter is formed, we are ready to bake them!
Prepare two baking sheets with either parchment paper or silicone baking mats like these. Scoop the batter onto the baking sheet and leave about an inch and a half between each pie. I would suggest using an ice cream scoop to make them all uniform in size since we will be sandwiching them together. Depending on how big you would like your pies, you can either make them mini or large whoopie pies by adding more or less batter to the baking sheet. These whoopie pies are super rich and chocolatey, so smaller might be better in order to enjoy more of them!
Bake them for 15 minutes and allow them to cool for a few minutes before putting them on a wire rack to cool completely. Next, we make the buttercream!
Filling the Whoopie Pies
Traditionally, whoopie pies are filled with a marshmallow filling. These are filled with a buttercream filling instead. It's super easy to make!
In the bowl of a stand mixer fitted with the whisk attachment, add the softened butter. Whisk that on medium speed for two minutes until the butter is light and airy. Then, add the powdered sugar, vanilla, and milk. Continue to mix that on medium speed until a buttercream forms. If they buttercream is too thick, add more milk, a tablespoon at a time. If the buttercream is too thin, add more powdered sugar, a tablespoon at a time. How thick or thin the buttercream is depends on a lot of things, including how humid it is in your kitchen. Don't be nervous to adjust the amounts a little to get the consistency you desire. Add the buttercream to a piping bag to fill the pies.
When the whoopie pies are cool, pie a circle around the outside of the smooth part of the whoopie pie. Do that for half of the whoopie pies, so you now have a bottom that has the buttercream on it, and a top piece of the whoopie pie that you can put over the buttercream. With a teaspoon, add a spoonful of sprinkles to the middle of the whoopie pie. Then top each with another pie of the whoopie pie so you now have a top and a bottom. Continue to do this until all of the pies are made.
Frequently Asked Questions
- Don't have a piping bag, what should I do?- If you don't have piping bags, you can order some on Amazon here for a really good price. If you aren't interested in purchasing piping bags, that's ok too! Take a gallon Ziploc bag, place the buttercream in the bag, hold the bag so a corner is pointing down to the floor, and snip off an edge of the bag. Now you have your own homemade piping bag!
- Can I use a different flavor buttercream?- Absolutely!! This buttercream recipe is just a guide. You can add melted white chocolate chips, peppermint extract, almond extract, lemon zest and lemon juice, etc. The possibilities are endless!
- How long do these whoopie pies keep?- In an air tight container, they can last up to a week. You can also place them in a Ziploc bag and freeze them for up to 3 months. If you are going to freeze them, I would recommend not filling them. Make the cake part and then make the buttercream part. Freeze the pies and then freeze the buttercream separately as to not make them mushy when you defrost them.
- Can I fill them with something besides sprinkles?- Totally! There are tons of different colors and styles of sprinkles out there so don't be afraid to try different types. You can also do M&Ms if you wanted, or Reese's Pieces. Those would be awesome as well! Whatever you can imagine, you can do!
Let me know if you make this recipe! I'd love to hear from you! Check out these other delicious recipes like these Red Velvet Cinnamon Buns or these Nutella Swirl Cheesecake Bars. Oh yea, these Peanut Butter Donuts are insane!!
Disclosure: As an Amazon Associate I earn small commission from qualifying purchases.
Sprinkle Filled Whoopie Pie
- 1 cup Granulated Sugar
- ½ cup Butter Unsalted, room temperature
- 2 Eggs
- 2 tablespoon Cooled Coffee
- 2 cups All Purpose Flour
- 1 cup Unsweetened Cocoa Powder
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 cup Milk
- ¼ cup Sprinkles of your choice
- 1 cup Butter Softened
- 4-5 cups Powdered Sugar
- ¼ cup Milk
- 2 teaspoon Vanilla
- Preheat the oven to 350°.
- In the bowl of a stand mixer fitted with the paddle attachment, add the sugar and butter. Beat that for 2 minutes until light and fluffy.
- Add the eggs and coffee, continue to mix until everything is combined.
- In a separate bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together.
- Add the dry ingredients to the wet ingredients. Turn the stand mixer on low and mix everything together until combined. Add the milk to loosen up the batter. Continue mixing until a thick batter is formed.
- Prepare two baking sheets by placing parchment paper or silicone baking sheets on them. With an ice cream scoop, scoop the batter on to the baking sheets. Be sure to leave about an inch between each as they grow during baking.
- Place the baking sheets in the oven for 15 minutes. When the pies are done, take them off the baking sheets one by one and place them on a wire rack to cool. Continue baking until all of the batter is done.
To make the buttercream
- Place the butter in a large bowl. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the butter for 2 minutes on high until it is light and fluffy. Add 4 cups of powdered sugar, milk, and vanilla. Continue to beat the mixture, starting at low speed so you don't get powdered sugar everywhere. Beat the mixture until a thick buttercream forms. If the buttercream is too thick, add more milk, one tablespoon at a time. If the mixture is too thin, add more powdered sugar, one tablespoon at a time.
Putting the Whoopie Pies together
- When the pies are completely cooled, place them all so the flat side is facing up.
- Place the buttercream into a piping bag.
- Pipe a circle of buttercream around the edge of half of the pies. If you have 12 large pies, only pipe circles on 6 of them so you have a bottom with the buttercream, and a top to place on top of the buttercream.
- Add a teaspoon of sprinkles to the middle of the whoopie pie. When the buttercream and sprinkles are added to the pie, top with another pie that has no buttercream on it.
- Serve immediately.