Indulge in Winter Warmth: The Ultimate Hot Chocolate Whoopie Pies Recipe

Forget simply sipping hot cocoa – elevate your winter comfort to an entirely new level with these irresistible Hot Chocolate Whoopie Pies. Imagine two perfectly soft, intensely chocolatey cakes, lovingly sandwiched together with a dreamy, fluffy marshmallow buttercream. This isn’t just a dessert; it’s an edible cup of hot chocolate, a nostalgic treat that promises to delight with every single bite. These decadent whoopie pies capture all the cozy warmth of your favorite winter beverage in a handheld, delightful package, making them an ideal indulgence for chilly days or festive gatherings.

Are you a fellow whoopie pie enthusiast? Don’t miss out on our other seasonal favorites! Explore the comforting flavors of our Pumpkin Spice Latte Whoopie Pies, perfect for autumn, or the delightful freshness of Carrot Cake Whoopie Pies, a spring sensation.

While a steaming mug of hot cocoa is a classic way to stay warm, why not experience the same comforting flavors in a truly unique and satisfying dessert? These Hot Chocolate Whoopie Pies are designed to do just that – offering all the joy of your favorite winter drink in a scrumptious, cake-like form. It’s a treat that effortlessly combines baking creativity with pure, nostalgic indulgence.

The Enduring Charm of Whoopie Pies

There’s something inherently charming about whoopie pies. Often described as a “cookie sandwich” or a “miniature cake,” they strike a perfect balance between a soft, chewy cake and a rich, creamy filling. My recent obsession with whoopie pies has led me on a delicious journey, exploring endless flavor combinations, and I can confidently say, there’s no stopping this delightful trend in my kitchen!

Whoopie pies offer a delightful bite-sized experience that’s hard to resist. The simple elegance of two cake-like cookies embracing a decadent buttercream truly makes them a crowd-pleaser for any occasion. After creating my popular Pumpkin Spice Latte Whoopie Pies for the autumn season and the vibrant Carrot Cake Whoopie Pies for spring, I knew a winter-themed whoopie pie was an absolute must. Now, with the addition of these Hot Chocolate Whoopie Pies, I’m only missing a summer inspiration – and my mind is already buzzing with ideas!

These Hot Chocolate Whoopie Pies begin with simple, yet incredibly flavorful, chocolate cakes. Crafted with care in a whoopie pie pan, these cakes achieve a perfectly uniform, tender texture. The recipe incorporates both granulated sugar and powdered sugar, creating an ideal balance of sweetness and structure, thanks in part to our fabulous sponsor for this week, Dixie Crystals. Their high-quality sugars are key to achieving the perfect taste and texture in these delightful treats.

Beyond Baking: The Versatility of a Whoopie Pie Pan

While specifically designed for whoopie pies, you might be surprised at how often you reach for a dedicated whoopie pie pan. I personally use mine more than I ever anticipated! It’s not just for sweet treats; it’s also fantastic for making perfectly round egg patties for breakfast sandwiches, or even small savory bites. Any kitchen tool that can pull double duty and save cabinet space is a winner in my book.

The magic truly happens with the filling: a luscious, fluffy marshmallow buttercream. Because what is hot chocolate without the delightful addition of marshmallows? It’s an absolute essential in my household, and this buttercream brings that exact sentiment to life. Its airy texture and sweet, vanilla-infused marshmallow flavor create the perfect contrast to the rich chocolate cakes, completing the edible hot chocolate experience.

Savor the Season: Drink and Eat Your Hot Cocoa with These Hot Chocolate Whoopie Pies!

Crafting Your Own Hot Chocolate Whoopie Pies: A Step-by-Step Guide

Making these Hot Chocolate Whoopie Pies is a joyous process, and the result is a dessert that looks as impressive as it tastes. Let’s walk through how to create these delightful treats, ensuring each step contributes to the perfect texture and flavor.

The Decadent Chocolate Cakes

The foundation of these whoopie pies is a deeply flavored, moist chocolate cake. Start by preheating your oven and preparing your whoopie pie pan (or baking sheets). The dry ingredients – flour, Dutch-process cocoa (for that rich, dark color and intense chocolate flavor), optional espresso powder (it enhances the chocolate without adding a coffee taste), baking powder, baking soda, and a pinch of salt – are whisked together. In a separate bowl, cream together softened butter with granulated sugar until light and fluffy. Then, incorporate the egg, milk, and vanilla extract, ensuring all wet ingredients are well combined. Gradually add the wet mixture to the dry, stirring until just combined. The key here is to avoid overmixing, which can lead to tough cakes. Using a cookie scoop helps to create uniform portions, essential for perfectly matched whoopie pie halves.

The Dreamy Marshmallow Buttercream

No hot chocolate is complete without marshmallows, and this buttercream is the star of the show. Begin by beating softened unsalted butter until it’s wonderfully creamy. The secret ingredient, marshmallow fluff, is then added, contributing to the buttercream’s unique texture and sweet flavor. Gradually incorporate powdered sugar, cup by cup, mixing well after each addition to ensure a smooth consistency. A splash of milk and a touch of vanilla extract are added to achieve that perfect fluffy, spreadable texture. Beat for another minute until the buttercream is light, airy, and truly irresistible.

Assembly: The Sweet Sandwich

Once your chocolate cakes have completely cooled (this is crucial to prevent the buttercream from melting), it’s time for the final, satisfying step. Pipe or spread a generous dollop of the marshmallow buttercream onto the flat side of one whoopie pie cake. Then, gently top it with another cake, pressing down lightly to create your delightful whoopie pie sandwich. The contrast of the rich chocolate cake with the sweet, fluffy marshmallow filling is simply divine.

Tips for Whoopie Pie Perfection

Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth, cohesive batter and a perfectly creamy buttercream.
Don’t Overmix: Overmixing the cake batter can develop the gluten too much, resulting in dry, tough cakes. Mix until just combined.
Cool Completely: Patience is a virtue! The cakes must be completely cool before you add the buttercream, otherwise, it will melt and slide off.
Uniformity is Key: Using a cookie scoop helps ensure all your whoopie pie cakes are the same size, making them easier to pair up for assembly.
Storage: Store Hot Chocolate Whoopie Pies in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for up to a week. They also freeze beautifully for longer storage!

These Hot Chocolate Whoopie Pies are more than just a dessert; they’re an experience. They bring warmth, joy, and a touch of holiday magic to any table. Whether you’re baking for a holiday party, a cozy family evening, or simply to treat yourself, these whoopie pies are guaranteed to be a hit. The rich chocolate and sweet marshmallow combination is a universally loved pairing, making this recipe a keeper for years to come.

1 vote

Hot Chocolate Whoopie Pies

Prep 5 mins

Cook 8 mins

Inactive 10 mins

Total 23 mins

Author Megan | Strawberry Blondie Kitchen

Yield 12 servings

What’s better than drinking hot cocoa… eating Hot Chocolate Whoopie Pies. Decadent chocolate cakes are sandwiched together with marshmallow buttercream for a tasty and edible hot chocolate.

Ingredients

1/2 cup (8 tablespoons) butter, soften to room temperature
1 cup granulated sugar
1 cup milk
1 egg, room temperature
1 teaspoon vanilla extract
2 1/3 cups All-Purpose Flour
1/2 cup Dutch-process cocoa
1 teaspoon espresso powder, optional
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt

Marshmallow Buttercream

2 cups unsalted butter, soften to room temperature
2 cup marshmallow fluff
2-3 cups powdered sugar**
2 tablespoons milk
2 teaspoons vanilla

Instructions

Preheat oven to 350 degrees F. Spray a whoopie pie pan* with cooking spray and set aside.
In a large bowl combine flour, cocoa powder, espresso powder, baking powder, baking soda and salt.
In another large bowl beat butter, sugar, egg and milk and vanilla.
Make a well in the dry ingredients and pour in your wet ingredients. Stir until just combined
Using a medium cookie scoop (1 1/2 tablespoons) place batter into wells of pan. Bake in oven for 8-9 minutes or until a toothpick comes out clean. Set aside to cool completely.

Marshmallow Buttercream

Into the bowl of your stand mixer fitted with the paddle attachment or in a large bowl, beat cream butter on medium speed until creamy. Add marshmallow fluff.
Turn the mixer down to low and using 1 cup at a time, start to add your powdered sugar. Mix well in between. Add in milk and vanilla extract and beat until fluffy, about another minute.

Assembly

When the whoopie pies are cooled, pipe the marshmallow buttercream onto the bottom of your whoopie pies and place on the top whoopie pie to create a sandwich.

*If you do not have a whoopie pie pan, you can line a baking sheet with parchment paper or a Silpat and using a scoop, dollop 1 and 1/2 Tablespoons of batter onto prepared baking sheets, about 3 inches apart.

**I ended up using 2 1/2 cups of powdered sugar.

Notes

Adapted from Classic Chocolate Whoopie Pies

Courses Dessert

Cuisine American

Join the Festive Fun: Christmas Sweets Week!

I am having an absolute blast with this Christmas Sweets Week, and I hope you are too! Have you bookmarked any of these fantastic recipes yet? There’s a delicious array of treats from talented bakers and creators, perfect for making your holiday season extra special. I’ve got another delightful breakfast treat lined up for you tomorrow, and I’m incredibly excited to share it. The holidays are truly a magical time, aren’t they?

#ChristmasSweetsWeek Recipes:

Beverages:

Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Spice Caramel Latte from Hezzi-D’s Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor’s Adventures
Hot Buttered Rum from Moore or Less Cooking
Peppermint Hot Chocolate from Mildly Meandering
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy

Candies:

Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
Creamy Cheese Fudge from Take Two Tapas
Grinch Fudge from An Affair from the Heart
Milk Chocolate Toffee Fudge from Rants From My Crazy Kitchen
Reindeer Food Snack Mix from Big Bear’s Wife

Desserts:

Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara’s Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen’s Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Truffle Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons ‘R’ Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise

Fudgy Hot Chocolate Whoopie Pies