Description
Halloween Whoopie Pies are delightful chocolate sandwich cookies filled with creamy buttercream frosting and decorated with festive sprinkles. These soft and fluffy treats are perfect for Halloween parties or a spooky seasonal dessert that everyone will love.
Ingredients
Scale
For the Chocolate Whoopie Pies
- 1/2 cup vegetable oil
- 1/2 cup brown sugar (packed)
- 1/2 cup granulated white sugar
- 1 egg
- 1 tsp vanilla extract
- 1/2 cup whole milk
- 2 1/4 cups all purpose flour (spooned and leveled)
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup hot water (the hottest water from the sink is okay)
For the Buttercream
- 1 1/2 cups unsalted butter
- 5-6 cups powdered sugar
- 3 TBS heavy cream
- 1 1/2 tsp vanilla extract
- 1 dash salt
- 1 cup Halloween sprinkles
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 Fahrenheit. Line a baking sheet with parchment paper or a silicone liner, and set aside.
- Mix Wet Ingredients: Combine the vegetable oil, brown sugar, and white sugar in a large bowl and stir until combined. Add in the egg, vanilla extract, and milk, stirring until just mixed.
- Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet and Dry Mixtures: Slowly add the dry ingredients into the wet ingredients while stirring until just combined. Then add the hot water and stir until fully incorporated.
- Portion Batter: Carefully scoop the batter by 1 1/2 tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9 to 11 minutes until the tops are set and a toothpick inserted comes out clean.
- Cool Cookies: Let the whoopie pies cool on the baking pan for 5 to 10 minutes before transferring to a wire rack to cool completely.
- Prepare Buttercream Frosting: Cream the unsalted butter and powdered sugar at slow speed until well blended. Add the heavy cream, vanilla extract, and salt; beat on medium speed until combined. Continue beating for 3 to 4 minutes until light and fluffy. Add 1 to 2 drops of orange (or yellow and red) food coloring and fold it gently into the frosting.
- Fill and Assemble Whoopie Pies: Spoon the buttercream frosting into a piping bag, snip off the corner. Flip one cookie over and pipe a generous amount of frosting onto the flat side. Place a matching cookie on top, domed side up, to form a sandwich.
- Add Sprinkles: Pour the Halloween sprinkles into a shallow plate or bowl. Roll the edges of the frosting-covered cookies into the sprinkles.
- Chill and Serve: Place the frosted sandwiches on a cookie sheet. Enjoy immediately or chill in the refrigerator for 1 hour to help the frosting set for a firmer texture.
Notes
- Use fresh hot water for best batter texture when adding hot water.
- Spacing cookies properly is essential as they will spread during baking.
- Adjust powdered sugar quantity in frosting to achieve preferred consistency.
- For more vibrant frosting color, adjust food coloring drops as needed.
- Chilling improves frosting firmness but is optional for immediate serving.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg
