Halloween is one of my favorite fake holidays to make stuff. There’s just so many options! Usually, I try to make something truly gruesome (see: Bat wings or Bloody Worms). Some years though I’m more into fun stuff (See: Mummy dogs).
This year I was feeling like a sweet and it has been a while since I made good whoopie pies – one of my all time favorite desserts!
So, while not particularly scary, these are particularly delicious. I tried to Halloween them up some with some food coloring and orange/red decorations. They may not scare your kids but your coworkers will love you.
Halloween Whoopie Pies
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Black food coloring, opt.
- Orange and red nonpareils or decorating sugar
- 1 cup unsalted butter, soft
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 7-ounce jar Marshmallow fluff
- Orange food coloring, opt.
- Preheat oven to 350 degrees F. In a medium bowl, whisk together flour with cocoa powder, baking soda, baking powder, and salt.
- In a stand mixer with the paddle attachment (or with a hand mixer) beat together butter and brown sugar until light and fluffy. Then beat in egg and vanilla extract.
- Slowly add the dry ingredients and buttermilk in alternating batches until the batter is mixed together smoothly. Optionally, add black food coloring to make the color darker!
- Scoop out heaping spoonfuls of the batter onto two baking sheets lined with parchment paper. You should get 24 small cakes.
- Bake cakes at 350 degrees for 16 minutes, rotating pans halfway through to ensure even cooking. Let cakes cool when they come out of the oven.
- Beat together softened butter and powdered sugar in a stand mixer with paddle attachment (or with hand mixer) until it’s light and fluffy. Add vanilla and marshmallow fluff. Continue to mix until combined.
- Add orange food coloring if you want (or a combination of yellow and red).
- Make whoopie pies by spreading a generous portion of filling onto half of the cakes. Sandwich with second half and roll the outer edges of the whoopie pies in orange and red decorating sugars or nonpareils.
- Store whoopie pies in an airtight container in the fridge for 3-4 days.
Did you make this recipe?
Halloween Whoopie Pies – The Cakes
Whoopie pies are some crazy mix between a cake and a cookie, but I think they end up being more like a small cake than a large cookie.
The batter for these is definitely more in the cake category. It starts with standard dry ingredients and lots of cocoa powder.
Whisk that together and then use a mixer (stand or hand), to beat together brown sugar and butter until it’s creamed together. Then add in the egg and vanilla.
I decided to add some black food coloring to really up the color of my cakes. I actually think I could’ve made them even darker. They turned out great though.
Then add in the dry ingredients and buttermilk in alternating batches until the cake batter is smooth and creamy.
This is a really solid chocolate cake batter!
To bake the cakes, portion out heaping spoonfuls onto baking sheets lined with parchment paper. I just eyeballed them. You should get 24 but if you make slightly larger ones you might only end up with 22. It’s fine!
Bake these at 350 degrees for about 16 minutes and they will puff up beautifully and crack a bit on top.
As always, rotate your baking sheets halfway through to make sure the cakes cook evenly.
These need to cool before you fill them!
Halloween Whoopie Pie Filling
Trust me on this: Marshmallow fluff. It totally makes the filling. I’m not a big fan of packaged products like that when I’m baking but it totally works here and creates a light and, well, fluffy filling.
Just beat the butter and powdered together. Then add in the vanilla and Fluff and as much food coloring as you want. Easy stuff.
Use a heavy hand when you are spreading this on the cakes. The recipe makes a lot of filling and you should use it all!
Once your Halloween whoopie pies are sandwiched together, roll the edges of the pie in orange and red nonpareils or decorating sugar for a nice final touch. Also I like the crunch the sugar adds to the whoopie pies.
Not totally necessary, but if you’re making whoopie pies, might as well finish them well.
These keep really well in an airtight container in the fridge for a few days. I actually think they are better on day two or three because the filling kind of soaks into the cakes a bit.
For me, I had to get these Halloween whoopie pies out of my house as soon as possible. I shipped them off to work with Betsy because I would’ve eaten ALL of them. You would’ve found red decorating sugar in my beard for days and my teeth would’ve been stained orange. Probably would’ve been worth it.
Get excited for Halloween! Make some great whoopie pies!