Chocolate Peanut Butter Whoopie Pies
Chocolate Peanut Butter Whoopie Pies are so festive for the holiday season, and the perfect flavor combination. Rich chocolate cake sandwiches filled with dreamy peanut butter buttercream, featuring Old Home Foods creamy peanut butter.
This post is sponsored by Old Home Foods but all thoughts and opinions are 100% my own.
This chocolate cake recipe is simple to make, and you only need one bowl for it all! I used a dark cocoa powder here because I love dark chocolate, but use whatever unsweetened cocoa powder you have.
For scooping the batter I used my go-to cookie scoop, and just heaped it to make it about 1/4 cup. That makes very large whoopie pies, so if you want something more portion friendly I would cut that in half to make smaller cakes. They will spread as they bake so leave a couple inches in-between.
I fit 8 cakes on each of my large baking sheet pans, and then even a few more on a smaller pan (about 12 sandwiches total). Allow to cool right on the baking sheets, and then transfer to a cooling rack before frosting.
I absolutely love peanut butter frosting. I’ve made this buttercream before, and I also love a whipped cream cheese peanut butter frosting. Old Home Foods 100% All Natural creamy peanut butter is perfect for baking and frostings. I love that there is no added sugar, so it won’t make your already sweet treats extra sweet. Dreamy and delicious!
Super fun to make, and they look so pretty on a treats table with a dusting of powdered sugar. I used a piping bag (or use a plastic zip-top bag) for a clean look, but you could also spoon or spread the frosting on just as easily.
Check out the Old Home Foods store locator to see where you can find my favorite peanut butter near you!
Chocolate Peanut Butter Whoopie Pies
A classic combo, fluffy chocolate cake-like sandwich rounds filled with dreamy peanut butter buttercream.
Ingredients
For the cakes
- 8 tbsp unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1 tsp espresso powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp table salt
- 1 tsp vanilla extract
- 1 large egg
- 1/2 cup cocoa powder
- 2 1/3 cups all-purpose flour
- 1 cup milk
For the peanut butter buttercream
- 1 cup unsalted butter, room temperature
- 1 cup Old Home Foods creamy peanut butter
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1-2 tbsp milk, if needed
- Powdered sugar for dusting, optional
Instructions
-
Preheat oven to 350℉. Grease or line two baking sheet pans with parchment paper.
-
In a large bowl or bowl of a stand mixer, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla until smooth. Add the egg and beat until smooth. Add in the cocoa powder and gently stir or mix on low speed until incorporated. Add in the flour and milk, alternating a bit of each at a time. Scrape the sides of the bowl as needed. Beat until smooth.
-
Drop heaping scoops (about 1/4 cup) of dough onto the prepared baking sheets (see notes for size options). Leave enough room in-between as cakes will spread.
-
Bake for 15 minutes. Allow to cool on baking sheet until lukewarm, then transfer to a cooling rack. Allow to cool completely before frosting.
For the buttercream
-
While the cakes are baking, prepare the buttercream. In a large bowl, beat together butter and peanut butter until smooth. Slowly beat in the powdered sugar, a bit at a time. Beat until smooth and all sugar is incorporated. Add in vanilla extract and salt, and beat until smooth and fluffy. If consistency is too thick, add in a splash of milk.
-
Pipe or spread onto half of the cakes, and top with another cake to make a sandwich. Dust with powdered sugar if preferred.
Recipe Notes
This recipe makes about 10-12 large sandwiches, or you can make them about half the size for mini sandwiches. The baking time would need to be decreased slightly for smaller sandwiches.
Depending on how much frosting you like, you may have some leftover.
