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
Scale
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
