Milk Chocolate Whoopie Pies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
These milk chocolate whoopie pies are my go to when I need something impressive but don't want to spend all day in the kitchen. With just 45 minutes total from start to finish, you'll have these sweet little sandwich cookies ready before you know it. The cocoa powder in the cake layers is packed with antioxidants, so you can feel a bit better about indulging in these treats. What I love most is how simple the ingredients are and how affordable they are compared to bakery versions. The milk chocolate chips add that perfect creamy sweetness that makes these irresistible.
Ella x
Ingredients
- 250 gall-purpose flour
- 200 ggranulated sugar
- 75 gunsweetened cocoa powder
- 20 gmilk powder
- 150 gunsalted butter
- 2large eggs
- 120 mlmilk
- 200 gmilk chocolate chips
- 50 gconfectioners' sugar
- 5 gsalt
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
In a medium bowl, whisk together the flour, sugar, cocoa powder, and milk powder.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, use an electric mixer to beat the butter and eggs until light and fluffy.
Tip: Don't overmix the batter, or it may become too dense.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.
Tip: Make sure to scrape down the sides of the bowl after each addition.
- 5
Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Stir in the confectioners' sugar until smooth.
- 6
Spoon the batter into a piping bag fitted with a large round tip.
Tip: Pipe onto the prepared baking sheet in 10-12 equal portions, about 2.5 cm in diameter.
- 7
Tap the baking sheet gently to remove any air bubbles.
Tip: This will help create a smooth, even surface for the filling.
- 8
Bake for 15-18 minutes, or until a toothpick inserted into the center of a cake comes out clean.
Tip: Allow the cakes to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 9
To assemble the whoopie pies, spread a small amount of the chocolate filling on one half of each cake.
Tip: Use a piping bag or a spatula to spread the filling evenly.
- 10
Top with the remaining cake half, pressing gently to adhere.
Tip: Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
- 11
To make the chocolate filling, beat the softened butter and confectioners' sugar until light and fluffy.
Tip: Add the melted chocolate and mix until smooth.
Recipe Variations
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