These chocolate whoopie pies are a real crowd-pleaser, perfect to bring to a bake sale, birthday parties or anytime you are having a sweet craving. Start with the dry ingredients, sift in a bowl all-purpose flour with processed cocoa powder baking soda, baking powder, and salt. In a stand mixer, begin creaming your butter and then to that add one cup of sugar and beat on medium-high until light and fluffy. Add in one large egg at room temperature, having everything at room temperature helps it combine and make a really smooth batter.

You will then dd one cup of buttercream and vanilla extract then beat one more. Start adding the dry ingredients and mix them on low until they are combined and add the rest of the dry ingredients. Line your baking sheet with parchment paper and then using an ice cream scoop, scoop the batter onto the baking sheet. Bake in a 400 degrees oven until they are mice and domed, which will take about 10 to 12 minutes.

Once the whoopie pies are a point of the oven, let them cool while making the buttercream filling. Add one stick of butter to the stand mixer and beat it until a little bit fluffier and then start adding confectioner sugar. Slowly add the confectioner sugar so it gets really incorporated. Once they are combined, increase the speed to make them fluffier again. Add half a teaspoon of vanilla for a little flavor and beat it until it is really nice white and fluffy.

Transfer the buttercream to a piping bag, you can also just use a spoon or a ziplock bag. Pipe a dollop on half of the pies then sandwich them with the other half. You are going to love them, you can’t really go wrong with a fudgy cookie and a creamy filling.


  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 teaspoon kosher salt
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 cup buttermilk, room temperature
  • 1 large egg
  • 1 teaspoon pure vanilla extract

For the Vanilla Buttercream;

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 to 4 cups confectioners’ sugar
  • 1/4 cup milk
  • 1/2 teaspoon pure vanilla extract


  1. Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder.
  2. Set aside. Line 2 baking pans with parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy.
  3. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients.
  4. Mix until combined. Using a 1-ounce ice cream scoop, place dough onto a parchment-lined baking pan, 12 per pan.
  5. Bake for 10 to 12 minutes. Remove to a rack to cool. Repeat with the remaining batter.
  6. Make the vanilla buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes.
  7. With the mixer on low speed, add 3 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining cup sugar to reach desired consistency.
  8. Transfer buttercream to a disposable pastry bag and snip the end.
  9. When cookies have cooled completely, pipe 2 tablespoons buttercream onto the flat side of half the cookies.
  10. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.