Dark Chocolate Halloween Whoopie Pies

Whisking Wolf
by Whisking Wolf
8 servings
39 min

No Halloween party is complete without Dark Chocolate Whoopie Pies. Rich and fudgy, these bewitching cakes are sandwiched between a fluffy layer of marshmallow filling. Every black and orange bite is so hauntingly good that the batch disappears like magic.

Whoopie pies have an identity crisis; are they a pie, a cookie, a sandwich or a cake? I’ve deconstructed the recipe, spent a lifetime taste-testing the batter, the filling and the finished product and still can’t come up with an answer. Maybe, like Alanis Morissette, they’re a little bit of everything all rolled into one.

In addition to having multiple personalities, whoopie pies also need therapy over their disputed parentage. For nearly a century, everybody and their brother has been having a food fight over who’s the rightful father of these sweet confections. And no one has been quarreling more than Maine and Pennsylvania.

It’s as if the two states have an ongoing WWE Smackdown over whoopie pies. Both have annual whoopie pie festivals. Maine went as far as declaring whoopie pies the official state treat. Pennsylvania countered by accusing the lobster state of confectionary larceny.

A felonious charge if I ever heard one.

Without a time machine, it’s impossible to know for sure where whoopie pies were originally created. There’s no documented proof of anything except how delicious they’ve tasted throughout the decades. That’s why both states refuse to give up their cakey pie claim to bragging rights.

Regardless of who first made whoopie pies, you can now make them yourself at home. The recipe for these sandwiched cookie cakes is a cinch and once you spooky them up for Halloween you’ll see there’s nothing better than these bewitching treats. Rich and fudgy and stuffed with marshmallow filling, every bite will disappear like magic.

Dark Chocolate Halloween Whoopie Pies
Recipe details
  • 8  servings
  • Prep time: 30 Minutes Cook time: 9 Minutes Total time: 39 min
Show Nutrition Info
Hide Nutrition Info
Dark Chocolate Cakes
  • 1 3/4 cups all-purpose flour unbleached
  • 2/3 cup natural unsweetened cocoa powder 100% cacao
  • 1/2 tsp sea salt fine
  • 1 tsp baking soda fresh
  • 8 Tbsp unsalted butter room temperature
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1/2 cup buttermilk room temperature
  • 1 tsp vanilla pure
  • 1 Tbsp black food coloring gel
Marshmallow Fluff
  • 3 egg whites room temperature
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tarter
  • 1 tsp vanilla pure
  • 1/8 tsp sea salt fine
  • 1 Tbsp red food coloring gel
  • 1 Tbsp yellow food coloring gel
Dark Chocolate Cakes
Preheat oven to 375 degrees. Line two baking pans with parchment and set aside.
In a large bowl, whisk together flour, cocoa powder, salt and baking soda.
In a separate bowl, cream butter, brown sugar and granulated sugar together until smooth and fluffy.
Beat in the egg on high speed until combined, scraping down the sides of the bowl as needed.
Add in buttermilk and vanilla and beat until light and fluffy.
Reduce mixer speed to low and add dry ingredients 1/2 cup at a time until just incorporated. Be careful to avoid overmixing.
Add black food coloring and mix until evenly distributed.
Using a large cookie scoop, drop rounded balls of batter on baking sheets allowing 2 inches of space between each.
Smooth batter with wet fingertips until mounds are evenly shaped.
Bake for 9 minutes or until centers are set and spring back when pressed.
Cool completely before assembling whoopie pie sandwiches.
Marshmallow Fluff
Using a double boiler, bring an inch or two of water to a simmer. Whisk egg whites and sugar over heat until dissolved, approximately 5 minutes.
Immediately transfer meringue to a mixing bowl and beat with an electric mixer until soft peaks form.
Add cream of tarter, vanilla and salt and continue beating until stiff peaks form, approximately 10 minutes.
Dye with red and yellow food coloring until desired shade of orange is achieved.
Whoopie Pie Assembly
Divide cakes equally into two groups: one group for the bases and one for the tops.
Pipe marshmallow fluff onto bases then complete sandwiches by adding tops.
Whoopie pies are best the day they are made, but leftovers can be covered and stored in the refrigerator up to 2 days. Bring to room temperature before serving.
  • Gel dyes are recommended for this recipe because they are more vibrant in color and less batter diluting than liquid dyes.
  • I used Hershey’s 100% cacao natural unsweetened cocoa powder. Any natural unsweetened cocoa powder can be substituted but Dutch process cocoa cannot.
  • If you don’t have buttermilk, you can make a sour milk substitution by stirring 1 teaspoon of fresh lemon juice into 1/2 cup of room temperature milk then letting it set for five minutes before use.
  • Start with equal amounts of red and yellow food dye to color the marshmallow filling orange. Add extra red or yellow to achieve your desired shade. Note that the final color will intensify a bit over time.
  • Take extra care when separating eggs for the marshmallow fluff since it will not whip into peaks if even a miniscule amount of yolk sneaks into the bowl.
Whisking Wolf
Want more details about this and other recipes? Check out more here!