If you have a soft spot for nostalgic treats with a gourmet twist, then this German Chocolate Whoopie Pies Recipe is going to steal your heart. Imagine rich, cocoa-infused cakes with a perfectly moist texture, sandwiched together by a luscious, coconut-pecan filling that melts in your mouth. This classic Southern-inspired delight captures the essence of German chocolate cake but with that playful whoopie pie charm, making it a guaranteed crowd-pleaser for any occasion. Once you try these, you’ll find yourself reaching for seconds (or thirds!) faster than you can say “more, please!”
Ingredients You’ll Need
The magic behind this German Chocolate Whoopie Pies Recipe lies in a handful of simple, everyday ingredients that come together to create extraordinary flavor and texture. Each component plays its part in balancing sweetness, richness, and that irresistible moistness in both the cakes and the filling.
- All-purpose flour: Provides the perfect structure for tender, cakey whoopie pies that hold the filling beautifully.
- Unsweetened cocoa powder: Adds a deep chocolate flavor without overpowering, giving the cakes their signature richness.
- Baking powder and baking soda: Work as leavening agents to make the cakes light and fluffy.
- Salt: Enhances the chocolate flavor and balances the sweetness in the batter.
- Unsalted butter (softened): Gives moisture and a silky crumb to the cakes and the creamy filling.
- Granulated sugar: Sweetens and helps create a tender crumb in the cakes and a caramelized depth in the filling.
- Large eggs: Bind everything together and add richness to both cake and filling.
- Vanilla extract: Infuses warmth and enhances all the other flavors in the recipe.
- Buttermilk: Keeps the cakes moist and tender while adding a subtle tang that balances the sweetness.
- Boiling water: Thins the batter for the perfect pourable consistency, important for soft cakes.
- Evaporated milk: Adds a creamy, caramel-like richness to the coconut-pecan filling.
- Sweetened shredded coconut: Provides chewy texture and that signature tropical sweetness in the filling.
- Chopped pecans: Bring nutty crunch and a wonderful contrast to the soft, gooey filling.
How to Make German Chocolate Whoopie Pies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by heating your oven to 350°F (175°C) and lining two baking sheets with parchment paper or silicone mats for easy cleanup and perfect release. Whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt in a medium bowl—this dry blend sets the stage for the cake’s tender crumb and delicate chocolate flavor.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. This step is crucial because creaming introduces air into the mix, giving your whoopie pies that wonderfully soft texture.
Step 3: Combine Wet Ingredients and Dry Ingredients
Beat in the egg and vanilla extract until fully incorporated. Then add the dry ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients to keep your batter well balanced. Be careful not to overmix, as you want to maintain a tender crumb.
Step 4: Add Boiling Water for Perfect Consistency
Stir in the boiling water slowly; this thins the batter to a pourable consistency that ensures the cakes bake up moist and soft. Don’t skip this — it’s a key trick to nailing the texture that makes whoopie pies so irresistible.
Step 5: Bake the Whoopie Cakes
Drop spoonfuls of batter about 1 to 2 tablespoons each onto your prepared baking sheets, spacing them a couple of inches apart. Bake for 10 to 12 minutes or until a toothpick inserted comes out clean. Let them cool on the sheets for a few minutes before transferring to a wire rack to cool completely.
Step 6: Make the Coconut-Pecan Filling
While the cakes cool, combine the butter, granulated sugar, evaporated milk, and lightly beaten egg in a saucepan over medium heat. Whisk constantly for 5 to 7 minutes until the mixture thickens beautifully. Remove from heat and stir in vanilla, shredded coconut, and chopped pecans. Let this filling cool until spreadable but still rich and gooey.
Step 7: Assemble Your German Chocolate Whoopie Pies
Once the cakes are completely cool, spread a generous dollop of the coconut-pecan filling onto the flat side of one cake. Sandwich it with another cake, pressing lightly to spread the filling to the edges. Repeat this process with all the cakes and filling for a batch of show-stopping German Chocolate Whoopie Pies.
How to Serve German Chocolate Whoopie Pies Recipe
Garnishes
These whoopie pies are already packed with flavor, but a sprinkle of toasted coconut flakes or a few chopped pecans on top adds a lovely finishing touch. A light dusting of cocoa powder over the top can also enhance the chocolatey allure.
Side Dishes
Serve alongside a tall glass of cold milk or a cup of rich coffee to complement the sweetness and richness. For a brunch or dessert platter, add fresh berries or a scoop of vanilla ice cream to balance the indulgence.
Creative Ways to Present
Try stacking these whoopie pies in a tiered display for parties—they make stunning dessert centerpieces! You can also wrap each pie individually in parchment tied with twine for an adorable gift or party favor that screams homemade love.
Make Ahead and Storage
Storing Leftovers
Place leftover German Chocolate Whoopie Pies in an airtight container and keep them refrigerated. They’ll stay moist and fresh for up to 4 days, perfect for enjoying throughout the week.
Freezing
You can freeze the assembled whoopie pies by wrapping them individually in plastic wrap and storing them in a freezer-safe container or bag. They keep well for up to 2 months and thaw quickly at room temperature or in the fridge.
Reheating
If you want a warm treat, let the whoopie pies sit at room temperature for 15 minutes or gently warm them in the microwave for about 10 seconds. The filling softens deliciously, bringing out all the flavors without melting the cakes.
FAQs
Can I use regular milk instead of buttermilk?
Yes, you can substitute regular milk by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5-10 minutes to mimic buttermilk’s acidity and tang.
Is it possible to make these whoopie pies dairy-free?
Absolutely! Use dairy-free butter and milk alternatives like almond or oat milk, and choose vegan sugar if needed. The texture will be slightly different but still delicious.
Can I prepare the cakes and filling a day ahead?
Yes, you can bake the cakes and make the filling a day before assembling. Store cakes in an airtight container and refrigerate the filling separately, then assemble just before serving for maximum freshness.
How large should the whoopie pies be?
Dropping about 1-2 tablespoons of batter makes perfect, bite-sized to medium cakes. If you want larger whoopie pies, increase the batter size but adjust the baking time accordingly.
What’s the best way to ensure the filling doesn’t make the cakes soggy?
Make sure the cakes are completely cooled before spreading the filling. Letting the filling set in the fridge for an hour also helps it firm up, preventing any sogginess and keeping the pies neat and delicious.
Final Thoughts
Once you bring this German Chocolate Whoopie Pies Recipe into your kitchen, it’s hard not to fall in love. The way the chocolatey cakes and coconut-pecan filling come together creates a comforting, nostalgic flavor with an elegant twist that’s perfect for any gathering or a special treat just for yourself. Trust me, these whoopie pies will become a beloved staple—and once you try, you’ll be grinning with each bite, already dreaming of your next batch!
Print
German Chocolate Whoopie Pies Recipe
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These German Chocolate Whoopie Pies feature rich, moist chocolate cakes sandwiched with a creamy, coconut-pecan filling reminiscent of classic German chocolate cake. Perfectly baked and filled with a sweet, nutty filling, they make a delightful treat for any occasion.
Ingredients
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
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). Line two baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt to evenly distribute the leavening agents and coco powder.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cake texture.
- Add egg and vanilla: Beat in the egg and vanilla extract until fully combined to incorporate moisture and flavor.
- 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. Mix gently until just combined to avoid overmixing and tough cakes.
- Thin batter: Stir in the boiling water to thin the batter to a pourable consistency, which helps create moist, tender cakes.
- Portion batter: Drop spoonfuls of batter (about 1-2 tablespoons each) onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake the cakes for 10-12 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully baked.
- Cool cakes: Allow the cakes to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely before filling.
- Make the coconut-pecan filling: In a medium saucepan, combine the butter, granulated sugar, evaporated milk, and lightly beaten egg. Cook over medium heat, whisking constantly to prevent curdling, until the mixture thickens, about 5-7 minutes.
- Finish filling: Remove the saucepan from heat and stir in vanilla extract, shredded coconut, and chopped pecans. Let the filling cool for 10-15 minutes until spreadable.
- Assemble whoopie pies: Once the cakes are completely cooled, spread a generous amount of filling on the flat side of one cake, then top with another cake, flat side down, to form a sandwich.
- Repeat assembly: Repeat with remaining cakes and filling until all are assembled.
- Serve: Serve immediately for a soft filling or refrigerate for about an hour to allow the filling to firm up, making the pies easier to handle.
Notes
- Use room temperature butter for easier creaming and better texture.
- Do not overmix the batter to keep cakes tender and moist.
- The boiling water thins the batter for a lighter cake texture.
- Constant whisking during filling preparation helps prevent the egg from scrambling.
- Storing assembled whoopie pies in the refrigerator helps the filling firm up for easier eating.
- For variation, try substituting walnuts for pecans or using light coconut if preferred.
- These whoopie pies can be stored in an airtight container in the fridge for up to 3 days.
