If you have a serious sweet tooth and a fondness for nostalgic treats, then this German Chocolate Whoopie Pies Recipe is about to become your new obsession. These delightful little sandwich cakes boast a rich, cocoa-spiced exterior paired with a luscious coconut-pecan filling that’s creamy, sweet, and packed with texture. Every bite melts with the perfect balance of chocolate and that classic German chocolate cake flavor brought to life in a fun, handheld form. Whether you’re craving something for an afternoon pick-me-up or a show-stopping dessert for your next gathering, these whoopie pies hit all the right notes.
Ingredients You’ll Need
The ingredients for this German Chocolate Whoopie Pies Recipe are wonderfully straightforward but each plays a crucial role in creating the perfect taste, texture, and beautiful contrast between cake and filling. From the rich cocoa powder that打造 the chocolate base to the shredded coconut and crunchy pecans that bring that signature filling to life, every item is essential.
- All-purpose flour: Provides the structure for the cake, keeping it tender yet sturdy enough to hold the filling.
- Unsweetened cocoa powder: Gives the pies their deep chocolate flavor without overwhelming sweetness.
- Baking powder and baking soda: These leavening agents create a light, fluffy texture.
- Salt: Enhances all the flavors and balances sweetness.
- Unsalted butter (softened): Adds richness and moisture to both cake and filling.
- Granulated sugar: Sweetens the cakes and filling perfectly.
- Eggs: Help bind ingredients and add to the fluffy texture of the cakes and creaminess of the filling.
- Vanilla extract: Brightens the flavors and adds a lovely aromatic finish.
- Buttermilk: Adds a tangy moisture, reacting with leaveners for tender crumb.
- Boiling water: Thins the batter, ensuring cakes bake up soft and spongy.
- Evaporated milk: Creates the signature creamy texture in the coconut-pecan filling.
- Sweetened shredded coconut: Provides chewiness and authentic flavor in the filling.
- Chopped pecans: Give delightful crunch and nutty warmth to the filling.
How to Make German Chocolate Whoopie Pies Recipe
Step 1: Prepare the Whoopie Pie Cakes
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone mats to prevent sticking. In a bowl, whisk together your dry ingredients — flour, cocoa powder, baking powder, baking soda, and salt — so the flavors are evenly distributed for a uniform rise and taste.
Step 2: Cream Butter and Sugar
Using a large mixing bowl, cream the softened butter and granulated sugar until you achieve a light, fluffy mixture. This step is essential as it aerates your batter and ensures a tender crumb in the final cakes.
Step 3: Add Egg and Vanilla
Beat in the egg and vanilla extract until fully combined. These ingredients add moisture, structure, and flavor to the cakes, giving them a richer profile.
Step 4: Combine Wet and Dry Ingredients
Alternately add your dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry. This gentle folding avoids overmixing, which can make the cakes tough, while ensuring the batter is smooth.
Step 5: Thin Batter with Boiling Water
Stir in the boiling water carefully; this thins the batter to a pourable consistency, making the cakes light and moist once baked. This step really showcases the magic of combining heat and moisture in baking.
Step 6: Bake the Cakes
Drop spoonfuls of batter onto the prepared sheets, spacing them about two inches apart so they don’t merge as they rise. Bake for 10-12 minutes or until a toothpick inserted comes out clean. Let them cool slightly before transferring to a wire rack to cool completely.
Step 7: Make the Coconut-Pecan Filling
Create the iconic filling by combining butter, granulated sugar, evaporated milk, and a lightly beaten egg in a saucepan. Cook over medium heat while whisking constantly until the mixture thickens – about 5 to 7 minutes. This step requires your full attention but is so rewarding.
Step 8: Finish the Filling and Let it Cool
Off the heat, stir in vanilla extract, shredded coconut, and chopped pecans to bring that perfect sweet and nutty texture. Allow the filling to cool until it reaches a spreadable consistency, about 10 to 15 minutes.
Step 9: Assemble Your German Chocolate Whoopie Pies Recipe
Once the cakes have fully cooled, generously spread the coconut-pecan filling onto the flat side of one cake, then sandwich it with another cake’s flat side down. Repeat until all cakes and filling are used up. These little sandwich treats are charming and indulgent!
Step 10: Serve or Chill to Set
Serve immediately for the gooey filling experience, or refrigerate for an hour to let the filling firm up a bit — both ways are delightful and depend on your preference for softness or firmness.
How to Serve German Chocolate Whoopie Pies Recipe
Garnishes
Sprinkle a few extra chopped pecans on top of each whoopie pie for a crunchy contrast and an inviting presentation. You might also dust them lightly with powdered sugar or drizzle a bit of melted chocolate for a decadent finish that looks as good as it tastes.
Side Dishes
Pair these treats with a cold glass of milk or a rich cup of coffee to balance the sweetness. Fresh berries also make a refreshing side, adding a fruity brightness that complements the chocolate and coconut flavors perfectly.
Creative Ways to Present
Try serving German Chocolate Whoopie Pies Recipe on a rustic wooden board with a doily underneath for a charming afternoon tea vibe. For parties, stack them as a sweet tower or arrange them alongside other miniature desserts for an irresistible buffet. Wrapping each in decorative parchment makes a sweet edible gift.
Make Ahead and Storage
Storing Leftovers
Store leftover German Chocolate Whoopie Pies in an airtight container in the refrigerator. They will stay fresh for up to 3 days, allowing the flavors to actually meld and the filling to firm up nicely without drying out.
Freezing
If you want to make these pies ahead for a special occasion, they freeze beautifully. Wrap each whoopie pie individually in plastic wrap and place them in a freezer bag or container. They can be frozen for up to 2 months. Thaw them in the fridge overnight for best results.
Reheating
Warm your whoopie pies gently in the microwave for 10 to 15 seconds if you like the filling softer and gooier. Be careful not to overheat to avoid melting the filling excessively. They’re just as delightful cold if you prefer.
FAQs
Can I use regular milk instead of buttermilk?
Yes, buttermilk adds tang and tenderizes the cakes thanks to its acidity. If you don’t have buttermilk, mix one tablespoon of lemon juice or white vinegar with one cup of regular milk and let it sit for 5-10 minutes before using as a substitute.
Are there vegan alternatives for this German Chocolate Whoopie Pies Recipe?
While this recipe relies on eggs and dairy, you can experiment with vegan butter, flaxseed “eggs,” and plant-based milk for the cakes and filling. Be prepared for slight variations in texture and flavor but it’s a fun challenge if you want to make it vegan-friendly.
How can I make the cakes extra moist?
Ensuring not to overmix the batter and incorporating the boiling water as directed helps keep them moist and tender. Also, using fresh ingredients like baking powder and buttermilk greatly impacts the moistness on baking day.
What nuts work best if I want to substitute pecans?
Walnuts are the closest substitute, offering a similar texture and mild flavor. You could also try chopped almonds or macadamia nuts for a different but equally delicious crunch.
Can these whoopie pies be made gluten-free?
Yes! Use a 1-to-1 gluten-free flour blend designed for baking. Just make sure it contains xanthan gum or another binder for structure. The texture might be slightly different but it will still be scrumptious.
Final Thoughts
Making this German Chocolate Whoopie Pies Recipe is like capturing the spirit of a classic dessert in a joyful handheld package. From the first step to the last bite, it’s an experience full of warmth, nostalgia, and pure indulgence. Whether for special occasions or everyday treats, giving this recipe a try promises a delicious reward you’ll want to share with everyone.
Print
German Chocolate Whoopie Pies Recipe
- Total Time: 35 minutes
- Yield: 10 servings 1x
Description
These German Chocolate Whoopie Pies feature rich, moist chocolate cakes sandwiched with a luscious coconut-pecan filling. A delightful twist on classic whoopie pies, they combine the flavors of German chocolate cake and a creamy, caramel-like filling for a decadent treat that’s perfect for any dessert lover.
Ingredients
For the Whoopie Pie Cakes
- 1 1/2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup boiling water
For the Coconut-Pecan Filling
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup evaporated milk
- 1 large egg, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Prepare the whoopie pie cakes: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt ensuring they are evenly combined.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, creating a smooth base.
- Add egg and vanilla: Incorporate the egg and vanilla extract into the creamed mixture, beating until fully combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients alternating with the buttermilk, starting and ending with the dry ingredients, mixing just until combined to avoid overmixing.
- Thin the batter: Stir in the boiling water carefully to achieve a pourable batter consistency perfect for dropping onto the baking sheets.
- Shape the cakes: Drop spoonfuls of batter (about 1-2 tablespoons each) onto the prepared baking sheets spacing them about 2 inches apart to allow for spreading.
- Bake: Place the trays in the preheated oven and bake for 10-12 minutes, or until a toothpick inserted in the center of a cake comes out clean, indicating doneness.
- Cool cakes: Let the cakes cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
- Make the filling: In a medium saucepan, combine the butter, granulated sugar, evaporated milk, and lightly beaten egg. Cook over medium heat, whisking constantly to prevent scrambling, until thickened—about 5-7 minutes.
- Finish the filling: Remove the saucepan from heat and stir in the vanilla extract, shredded coconut, and chopped pecans. Allow the filling to cool for 10-15 minutes until spreadable.
- Assemble whoopie pies: Spread a generous amount of the coconut-pecan filling onto the flat side of one cooled cake, then sandwich with another cake, flat side down.
- Repeat: Continue assembling with the remaining cakes and filling to create all whoopie pies.
- Serve: Enjoy immediately, or refrigerate the sandwiches for about an hour to let the filling firm up for easier handling and enhanced flavor melding.
Notes
- Make sure to whisk the filling constantly during cooking to avoid curdling the egg.
- For best texture, allow whoopie pies to cool completely before filling.
- Store leftover whoopie pies in an airtight container in the refrigerator for up to 3 days.
- To soften the filling after refrigeration, let pies sit at room temperature for 15 minutes before serving.
- You can toast the pecans lightly before adding for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
