Let’s just say that it’s been a long time (if not forever) since I’ve had a chocolate whoopie pie. Add this salty peanut butter frosting and I get a little weak in the knees. HA! This is an all-time new favorite and it takes dessert to a whole new level.
Chocolate Whoopie Pie with Peanut Butter Frosting
Chocolate Whoopie Pie with Peanut Butter Frosting
So, let’s imagine the excitement when my mom showed up to this years Super Bowl party with these whoopie pies. Be still my heart. I was so excited to try one and they did not disappoint.
We were all fighting over how many of the leftovers cakes we would each get. No joke. And, yes, I asked for this amazing whoopie pie recipe before she left.
I couldn’t wait to share this recipe with all of you (and make a batch of my own too). Now, you can make these using a standard cookie sheet lined with parchment paper — or use a whoopie pan. I used a 12-cavity pan. I found that the whoopies varied in size…. but perfection is over rated, right?
So, let’s jump right into this chocolatey-peanut butter goodness! Are you ready? Enjoy!
Chocolate Whoopie Pie with Salty Peanut Butter Frosting
Ingredients
Chocolate Whoopie Pie
- 1-2/3 cup all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1-1/2 tsp baking soda
- 1/2 tsp salt
- 4 tbsp unsalted butter, at room temperature
- 4 tbsp vegetable shortening
- 1 cup brown sugar (packed)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup milk (divided)
Salty Peanut Butter Frosting
- 3/4 cup creamy (or crunchy) peanut butter
- 1/4 cup unsalted butter, at room temperature (6 tbsp)
- 3/4 cup confectionery sugar
- 1/2 tsp salt
Instructions
Chocolate Whoopie Pie
- Place rack in center of oven and preheat to 375.
- Lightly grease whoopie pan cavities.
- Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper.
- In the work bowl of a stand up mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
- Add half of the flour mixture and a 1/2 cup of milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour and 1/2 cup of milk and beat until completely combined.
- Using a spoon, drop about one tablespoon of batter into each cavity. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently.
- Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a cooling rack. Cool completely.
Salty Peanut Butter Frosting
- In the work bowl of a stand mixer with the paddle attachment, beat together the peanut butter and butter on low speed until smoothy and creamy. Add the confectionery sugar and the sals and beat on low to incorporate. Increase the speed medium and beat until the filling is light and fluffy, about 4 minutes.
- Frost whoopie pies and enjoy!
- Note: This frosting is pretty salty, so feel free to cut back if necessary.
Other desserts for your sweet tooth:
Sopapilla Cheesecake Recipe
Easy Peanut Butter Cookies
Amazing Skinny Lemon Bars
Vanilla Crescents
Oreo Cupcakes
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Loraine says
Under the filling ingredients, it says 3/4 cup (6 tbsp) of butter, but 3/4 cup is 12 tbsp. I think you meant 3/4 of a stick of butter, which would be 6 tbsp, but can you confirm? Thanks!
Kelly Rowe says
Hi Loraine! Thank you so much for asking and I apologize for that typo. It’s 1/4 cup (6 tablespoons). I’ve updated the recipe. Sorry for any confusion. Cheers!