Bewitching Black Cat Whoopies

As the air turns crisp and spooky season approaches, there’s no better way to celebrate than with a delightful, homemade treat that’s as charming as it is delicious. Forget the mundane and embrace the enchanting with these utterly adorable Black Cat Whoopie Pies! These aren’t just any whoopie pies; they’re a double dose of chocolatey decadence, featuring two moist, rich chocolate cakes lovingly sandwiched together with a luscious chocolate buttercream frosting. Get ready to impress your family and friends with a Halloween dessert that’s both frightfully cute and incredibly tasty.

If you’re already a fan of my whoopie pie recipes, you know the magic that happens when fluffy, cake-like cookies meet a creamy, dreamy filling. It’s a match made in dessert heaven, and these Black Cat Whoopie Pies elevate that experience with their festive charm. Perfect for Halloween parties, school events, or just a cozy night in, these little felines are sure to bring smiles.

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Why Black Cat Whoopie Pies Are Your Go-To Halloween Treat

Whoopie pies hold a special place in my heart, and arguably, they might just be one of my absolute favorite things to bake and devour. The sheer joy of biting into a soft, pillowy cake paired with a generous layer of creamy frosting is simply unmatched. It’s a delightful texture and flavor combination that makes them incredibly addictive. For Halloween, I knew I had to create a version that captured the playful spirit of the holiday, and these Black Cat Whoopie Pies fit the bill perfectly.

The dark chocolate cakes provide the perfect canvas for transforming these classic treats into cute, whiskered felines. With their vibrant candy eyes and playful ears, they’re not just a dessert; they’re a conversation starter! These treats are designed to be both delicious and visually appealing, making them a standout addition to any Halloween spread. Plus, the combination of rich chocolate cake and smooth chocolate buttercream means every bite is a delightful explosion of flavor.

The Allure of Whoopie Pies: A Versatile Dessert

The beauty of whoopie pies lies in their simplicity and versatility. While often mistaken for cookies or cupcakes, they are truly in a league of their own – a fluffy, cake-like delight that’s less fussy than a traditional cake but more substantial than a cookie. This unique characteristic makes them a fantastic choice for various occasions. Here are some of my other beloved whoopie pie creations that you might enjoy exploring:

Pumpkin Spice Latte Whoopie Pies: Embrace autumn with these spiced delights.
Hot Chocolate Whoopie Pies: A warm hug in dessert form, perfect for winter.
Candy Cane Whoopie Pies: Festive and minty, ideal for the holidays.
Carrot Cake Whoopie Pies: A classic cake flavor reimagined as a whoopie pie.

Essential Ingredients for Perfect Black Cat Whoopie Pies

For these adorable Black Cat Whoopie Pies, we’re diving deep into the world of chocolate, ensuring every bite is rich, moist, and utterly satisfying. Don’t be intimidated by the idea of making whoopie pies from scratch; they are surprisingly easy! However, a whoopie pie pan is highly recommended for achieving those perfectly uniform, domed cakes. You could even make delightful mini versions using a smaller scoop or pan!

For the Moist Chocolate Whoopie Pie Cakes:

Unsalted Butter: Softened to room temperature for smooth creaming and tender cakes.
Granulated Sugar: Sweetens the cakes and contributes to their moist texture.
Milk: Adds moisture and helps create the perfect batter consistency.
Egg: Acts as a binder and provides structure to the cakes.
Vanilla Extract: Enhances the overall flavor profile of the chocolate.
All-Purpose Flour: The foundational dry ingredient for the cake structure.
Unsweetened Cocoa Powder: Gives these whoopie pies their rich, deep chocolate color and flavor.
Espresso Powder (Optional): A secret ingredient! It doesn’t make the cakes taste like coffee, but it significantly deepens and intensifies the chocolate flavor.
Baking Powder & Baking Soda: The leavening agents responsible for the characteristic fluffy, cake-like texture.
Salt: Balances the sweetness and enhances all the flavors.

For the Dreamy Chocolate Buttercream Frosting:

This rich and creamy frosting is the heart of our whoopie pies, providing a decadent filling that perfectly complements the chocolate cakes.

1/2 cup (8 tablespoons) Unsalted Butter: Softened to room temperature for a smooth, lump-free frosting.
13 ounces Powdered Sugar: The base for our buttercream, providing sweetness and structure. Sifting is recommended for the smoothest frosting.
1/4 cup Unsweetened Cocoa Powder: For that essential chocolate flavor and rich color.
1 1/2 Tablespoons Milk: Adjusts the consistency of the frosting, making it wonderfully pipeable.
1/8 teaspoon Salt: A tiny pinch to enhance the chocolate and balance the sweetness.
1 teaspoon Pure Vanilla Extract: Adds a warm, aromatic depth to the buttercream.

For Whimsical Black Cat Decoration:

This is where the magic happens and your whoopie pies transform into charming black cats!

Eyeball Candy: The star of the show for those wide-eyed cat expressions.
White Gel Icing: Perfect for drawing adorable whiskers and securing the eyes and nose.
Pink Sixlets (or similar small pink candy): For cute little cat noses.
24 pieces Candy Corn: A surprisingly clever choice for crafting unique cat ears.
2 ounces Chocolate Candy Melts: Used to coat the candy corn, making them the perfect sturdy and edible ears.

A special thank you to Dixie Crystals for sponsoring this event and providing the essential sugar for these fantastic treats!

Step-by-Step Guide to Crafting Your Black Cat Whoopie Pies

Creating these delightful Black Cat Whoopie Pies is a fun and rewarding process. Follow these detailed instructions to ensure your cakes are perfect and your feline friends are frightfully adorable!

1. Preparing the Whoopie Pie Cakes

Preheat your oven: Set your oven to 350°F (175°C). Lightly grease and flour (or use cooking spray) your whoopie pie pan. If you don’t have a specific whoopie pie pan, you can line baking sheets with parchment paper and scoop rounded tablespoons of batter, leaving enough space between them as they will spread slightly.
Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, optional espresso powder (it truly enhances the chocolate flavor!), baking powder, baking soda, and salt. Make sure these are thoroughly combined to ensure even leavening.
Cream Wet Ingredients: In a separate mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla extract until well incorporated. This creaming process adds air, contributing to the cake’s light texture.
Alternate Wet and Dry: With the mixer on low speed, gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Beat until just combined – be careful not to overmix, as this can lead to tough cakes. The batter will be thick.
Bake the Cakes: Using a medium cookie scoop (approximately 1 1/2 tablespoons), place scoops of batter into the wells of your prepared whoopie pie pan. If using a baking sheet, space them about 2 inches apart. Bake for 8-9 minutes, or until a toothpick inserted into the center of a cake comes out clean. The cakes should spring back lightly when touched.
Cool Completely: Remove the whoopie pie cakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely. It’s crucial that the cakes are entirely cool before frosting to prevent the buttercream from melting.

2. Whipping Up the Dreamy Chocolate Buttercream

While your cakes are cooling, prepare the rich chocolate buttercream that will bind your whoopie pies together.

Cream the Butter: In the bowl of your stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter on medium speed until it is light and creamy, about 2 minutes.
Add Dry Ingredients: Reduce the mixer speed to low. Gradually add the powdered sugar and unsweetened cocoa powder, mixing until just combined and there are no dry streaks.
Finish the Frosting: Add the milk, salt, and pure vanilla extract. Increase the mixer speed to medium-high and beat for another 1-2 minutes until the frosting is light, fluffy, and smooth. If the frosting is too thick, add a tiny bit more milk, a teaspoon at a time. If too thin, add a tablespoon more powdered sugar.

3. Assembling Your Feline Friends

Once your whoopie pie cakes are completely cool and your buttercream is ready, it’s time to bring your black cats to life!

Create the Sandwich: Transfer the chocolate buttercream into a piping bag fitted with a round or star tip. Take one cooled whoopie pie cake and pipe a generous amount of buttercream onto the flat bottom side. Gently place another whoopie pie cake on top, pressing down slightly to create a delicious sandwich. Repeat with all cakes.
Decorate the Faces: Using white gel icing (or a very fine piping tip with homemade white icing), add three small dots on the top cake for where the eyeballs and nose will go. Gently press the eyeball candies onto two of the dots and a pink sixlet (or small pink candy) for the nose onto the third dot.
Add Whiskers: With the same white gel icing, carefully draw delicate whiskers extending from either side of the nose, creating that unmistakable cat-like charm.

4. Adding the Final Festive Touches: Cat Ears

The ears give these whoopie pies their distinct black cat identity. While chocolate-covered almonds were initially considered, chocolate-covered candy corn proved to be a more playful and fitting choice for texture and size.

Prepare Chocolate-Covered Candy Corn: In a small, microwave-safe bowl, melt the chocolate candy melts according to package directions (usually 30-second intervals, stirring in between). Once smooth, stir in the candy corn until fully coated.
Set the Ears: Using a fork, carefully remove the chocolate-covered candy corn, allowing any excess chocolate to drip off. Place them onto a piece of parchment paper to set completely. This might take 10-15 minutes, or you can speed it up by placing them in the refrigerator for a few minutes.
Attach the Ears: Once the chocolate is set, gently insert two chocolate-covered candy corn pieces into the top of the chocolate buttercream frosting on each whoopie pie, positioning them like cat ears. You can use any small, triangular chocolate or brown candy if candy corn isn’t available or preferred.

Storing Your Delicious Black Cat Whoopie Pies

Proper storage is key to keeping your whoopie pies fresh and delicious, especially since they contain buttercream frosting.

Refrigeration is Best: Due to the buttercream frosting, I highly recommend storing your Black Cat Whoopie Pies in an airtight container in the refrigerator. This will keep the frosting firm and prevent spoilage.
Shelf Life: When refrigerated in an airtight container, these delightful whoopie pies will remain fresh and delicious for up to 1 week.
Serving Tip: For the best texture and flavor, allow the whoopie pies to come to room temperature for about 15-20 minutes before serving. This softens the cake and buttercream slightly.

Frequently Asked Questions About Whoopie Pies

I think it’s too much chocolate, what else can I fill these with?

While we love the double chocolate decadence, it’s absolutely fine to customize! The beauty of whoopie pies is their versatility. If you’re looking for an alternative to chocolate buttercream, consider one of these fantastic options:

Classic Vanilla Frosting: A simple vanilla buttercream offers a lovely contrast to the rich chocolate cake. You can find a reliable vanilla frosting recipe here, often used for cupcakes but perfect here.
Marshmallow Frosting: For a lighter, fluffier texture, a marshmallow-based frosting (like the one used in my hot chocolate whoopie pies) would be fantastic. It’s wonderfully sweet and airy.
Peanut Butter Frosting: If you’re a fan of the chocolate-peanut butter combination, a creamy peanut butter frosting would be an absolute dream! You can find a great recipe here that would adapt perfectly.

Can I use a box mix to make these?

Absolutely! I totally understand that sometimes convenience is key, and using a boxed cake mix can save a lot of time without sacrificing too much on flavor. If you choose this route:

Choose a Chocolate Cake Mix: Opt for a high-quality chocolate cake mix.
Follow Box Directions for Cupcakes: Prepare the batter according to the box directions for cupcakes, but be mindful of the consistency. You want it thick enough to hold its shape when scooped.
Adjust Baking Time: Since whoopie pies are smaller than cupcakes, keep a close eye on them. They will likely bake faster (around 8-12 minutes, depending on your scoop size and oven). Test with a toothpick.
Make Your Own Frosting: Even if you use a box mix for the cakes, I highly recommend making the chocolate buttercream from scratch – it truly elevates the whoopie pie experience!

Can I make these into bats?

Heck yeah! Transforming these into bats is a brilliant idea and would be incredibly cute for Halloween. Here’s how you can do it:

Bake and Frost: Prepare and assemble the chocolate whoopie pies with the chocolate buttercream as described.
Add Eyes: Place the eyeball candies onto the top whoopie pie for a spooky stare.
Craft the Wings: Take chocolate sandwich cookies, like Oreos. Carefully twist off one half of the cookie. You’ll be left with a single chocolate wafer. Cut this round wafer in half to create two “wings.”
Insert Wings: Gently insert the flat edge of each cookie half into the sides of the whoopie pie, embedding them into the buttercream frosting to create the bat wings. You might need to use a dab of extra frosting to secure them if needed.

Can whoopie pies be frozen?

Yes, whoopie pies are excellent candidates for freezing, making them a perfect make-ahead treat! You have a couple of options:

Freezing Individual Cakes: If you want to prepare ahead and assemble later, you can freeze the individual whoopie pie cakes without frosting. Wrap each cake tightly in plastic wrap, then again in aluminum foil. Place the wrapped cakes into a freezer-safe zip-top bag or an airtight container. They will last in the freezer for up to 3 months. Thaw at room temperature before frosting and assembling.
Freezing Assembled Whoopie Pies: You can also freeze the fully assembled whoopie pies with the buttercream frosting. Individually wrap each whoopie pie tightly in plastic wrap, then in aluminum foil. Once frozen solid, you can transfer them to a larger freezer bag or an airtight container to prevent freezer burn. Frozen whoopie pies will last in the freezer for up to 3 months. To thaw, simply place them in the refrigerator overnight or at room temperature for a few hours.

Creative Recipe Variations for Seasonal Fun

While our black cats are undeniably charming, whoopie pies offer endless possibilities for creative variations! For a festive fall twist, you could easily transform these into adorable pumpkin whoopie pies. Instead of focusing on cat decorations, simply pour orange-tinted white chocolate (using candy melts or white chocolate with food coloring) over the tops of the assembled whoopie pies. Once the orange chocolate sets slightly, use black icing gel to draw spooky or silly pumpkin faces onto them. This quick change makes for another fantastic Halloween or autumn-themed treat!

Explore More Spooky Halloween Treats

Looking for even more Halloween inspiration? Don’t miss these other frightfully good recipes to complete your holiday spread!

Batty Death by Chocolate Dessert Ball: A rich, decadent dessert ball that’s perfect for sharing.
Eyeball Cake Balls: Spooky and sweet, these are always a hit.
Graveyard Skillet Brownies: A fun, edible graveyard scene for your dessert table.

Thank you for joining us for #HalloweenTreatsWeek! We hope these Black Cat Whoopie Pies and other festive recipes bring joy and deliciousness to your holiday celebrations.

Take a look at more spooky Halloween recipes from our fellow #HalloweenTreatsWeek Bloggers today:

Halloween Cookies & Bars:

Peanut Butter Spider Cookies from BigBearsWife
Chocolate Almond Owl Eye Cookies from Savory Moments
Halloween Sugar Cookies from House of Nash Eats
Mini Mallowmar Candy Corn Cookies from Sweet ReciPEAS
Chocolate Chip Spider Cookies from Fresh Coast Eats
Black Cat Whoopie Pies from Strawberry Blondie Kitchen

Halloween Cakes & Cupcakes:

Pumpkin Spice Layer Cake from The Flour Handprint
Flying Purple People Eater Cake Balls from The Spiffy Cookie

Halloween Brownies:

Cream Cheese Brownies with Pumpkin from Back To My Southern Roots

Halloween Bread:

Pan de Muerto (Day of the Dead Bread) from Lemon Blossoms

Halloween Drinks:

Eye of Newt Halloween Milkshake from It’s Shanaka

Sweet Halloween Treats:

Halloween Marshmallow Pops from Devour Dinner
Monster Mouths from Hezzi-D’s Books and Cooks
Spooky Peanut Butter Balls from Tastes of Homemade
Spider Web Ice Cream Pie from An Affair from the Heart
Halloween Fudge from Sweet Beginnings
The Best Halloween Muddy Buddies Mix from Family Around the Table
Halloween Treat Popcorn Balls from Karen’s Kitchen Stories
Halloween Charcuterie Board from I am a Honey Bee

Savory Halloween Recipes:

Air Fried Bat Wings from A Kitchen Hoor’s Adventures