Indulge in a classic treat with a delightful twist. These Chocolate Peanut Butter Cup Whoopie Pies bring together rich chocolate cakes and a creamy peanut butter filling, creating a dessert you’ll love making and eating.
Key Ingredients & Substitutions
- All-Purpose Flour: A gluten-free 1:1 baking flour can be used.
- Unsweetened Cocoa Powder: Use Dutch-processed for a darker, less acidic flavor.
- Peanut Butter: Creamy peanut butter works best; avoid natural peanut butter with oil separation for the filling.
- Powdered Sugar: Essential for the filling’s texture.
- Vegetable Oil: Can substitute with another neutral-flavored oil like canola or grapeseed oil.
Ingredients
For the Chocolate Cakes:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup milk
For the Peanut Butter Filling:
- ½ cup unsalted butter, softened
- 1 cup creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons milk
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 12 whoopie pies (24 individual cakes)
- Calories per serving: Approximately 350-400 calories (estimation)
- Tools Needed: Baking sheets, parchment paper, stand mixer or hand mixer, piping bag (optional)
Step-by-Step Instructions
1. Prepare Your Oven and Pans
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper to prevent sticking.
2. Combine Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside for later use.
3. Cream Wet Ingredients
In a large bowl, combine the granulated sugar, brown sugar, vegetable oil, egg, and vanilla extract. Beat these ingredients until they are light and creamy.
4. Alternate Wet and Dry
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
5. Pipe or Spoon the Cakes
Drop spoonfuls (about 1 ½ tablespoons each) of batter onto the prepared baking sheets, leaving space between each. You can also use a piping bag for more uniform cakes.
6. Bake the Whoopie Cakes
Bake for 8-10 minutes, or until the cakes are puffed and spring back when lightly touched. Let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
7. Prepare the Peanut Butter Filling
In a clean bowl, beat the softened butter and creamy peanut butter together until smooth. Gradually add the powdered sugar, one cup at a time, mixing until fully incorporated.
8. Finish the Filling
Stir in the vanilla extract, then add milk one tablespoon at a time until the filling reaches a light and fluffy consistency. You want it easily spreadable but still firm enough to hold its shape.
9. Assemble Your Whoopie Pies
Once the chocolate cakes are completely cool, spread a generous amount of peanut butter filling on the flat side of one cake. Gently press another cake on top to create a sandwich. Repeat with the remaining cakes and filling.
Variation Ideas
- Mini Whoopie Pies: Make smaller cakes for bite-sized treats.
- Chocolate Ganache Drizzle: Drizzle cooled whoopie pies with a simple chocolate ganache.
- Sprinkle Fun: Roll the edges of the assembled whoopie pies in sprinkles for a festive look.
Storage Instructions
Store your Chocolate Peanut Butter Cup Whoopie Pies in an airtight container at room temperature for up to 2-3 days. For longer storage, you can refrigerate them for up to a week. If refrigerated, allow them to come to room temperature before serving for the best texture.
Frequently Asked Questions (FAQ)
Q: Can you freeze whoopie pies?
A: Yes, you can freeze assembled whoopie pies for up to 1 month in an airtight container. Thaw them at room temperature.
Q: Why are my whoopie cakes flat?
A: This can happen if your baking soda is old, or if you overmix the batter. Ensure your baking soda is fresh and mix only until combined.
Q: Can I use crunchy peanut butter?
A: While possible, creamy peanut butter creates a smoother, more traditional filling texture for whoopie pies.
Q: How do I get uniform whoopie pie cakes?
A: Using a cookie scoop or a piping bag with a round tip will help create consistently sized cakes.
Q: Can I make the batter ahead of time?
A: You can prepare the cake batter up to a day in advance and store it covered in the refrigerator. Let it come closer to room temperature before baking.
Q: What if my filling is too thin or too thick?
A: If it’s too thin, add more powdered sugar. If it’s too thick, add more milk, a tiny bit at a time, until you reach the desired consistency for your whoopie pies.
