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
Scale
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.
