Chocolate Whoopie Pies with Swiss Meringue Buttercream

I’m honestly not sure where to begin. The cookie? The filling? The fact that my pants no longer zip?

Let’s start with my pants. They no longer zip. True story.

Moving on from that, allow me to tell you about this cookie-like thing that I baked. It’s called a whoopie pie and it sure looks like a cookie, but the funny thing is that it tastes like a dense cupcake. It is unbelievable. Truly. I’m not sure where whoopie pies have been all my life, but I’m sure glad they’ve finally made an appearance.

Now, as for the Swiss Meringue Buttercream…well, I’m not even sure what to say. I’m a big, huge fan of buttercream frosting. It’s so sweet and buttery and rich and the texture is so creamy, but still slightly firm, and it melts in your mouth in the most amazing way ever. I love buttercream. But, these whoopie pies aren’t filled with any buttercream I’ve ever tasted.

These whoopie pies are filled with Swiss Meringue buttercream and ohmyword, there is an amazing difference. Regular buttercream is too sweet for a lot of people (which is fine with me, because that just means that I can eat the frosting they’ve left on the side of their plate while I’m doing the dishes – what? That’s not gross at all.), but this Swiss Meringue is perfect. It’s only lightly sweetened and it is absolutely full of butter. The flavor of all that delicious butter just shines right through and you’re left with this unbelievably silky frosting that tastes like lightly sweetened butter. It’s amazing, is what I’m trying to say.

So, to sum it all up, you have an amazing cake-like cookie sandwich filled with this dreamy, creamy filling. And, me. With my pants unzipped. Don’t forget that small detail.

Totally worth it, though. Sweatpants are comfier anyway.


Chocolate Whoopie Pies with Swiss Meringue Buttercream


    For the cookies:
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 3/4 cup dark cocoa powder
  • 1 cup very strong brewed coffee
  • 2 cups firmly packed light brown sugar
  • 3/4 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, shaken
  • For the filling:
  • 5 large egg whites
  • 1 1/2 cups white sugar
  • 2 cups (4 sticks) unsalted butter, cut into 1/2 inch cubes, cool but not cold
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract


    For the cookies:
  1. Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
  2. In a large bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
  3. In another large bowl, whisk together the cocoa powder and hot brewed coffee until completely combined and dissolved.
  4. In a medium bowl, stir together the brown sugar and oil. Add this to the cocoa mixture and whisk until combined. Add the egg, vanilla, and buttermilk. Whisk until smooth.
  5. Use a rubber spatula to gently fold the dry ingredients into the wet. Make sure to scrape down the sides and bottom of the bowl as you fold.
  6. Use a cookie scoop to drop spoonfuls of dough onto the prepared baking sheets about 1 inch apart. (You can make these any size you like - I made about 30 small sandwiches. Bake time is for tablespoon sized dough balls.) Bake for 10 to 15 minutes, until the cookies are just starting to crack on top and a toothpick inserted in the center comes out clean. Let the cookies cool completely on the pan while you make the filling.
  7. For the filling:
  8. In a medium bowl, whisk the egg whites and sugar together. Set the bowl over a pan of simmering water but do not let the water touch the bottom of the bowl. Heat the mixture until the sugar is completely dissolved and the color is a milky white, about 2 to 3 minutes, stirring often.
  9. Transfer the egg mixture to the bowl of an electric mixture fitted with the whisk attachment and beat on medium-high speed. Beat until smooth and fluffy, about 5 minutes. Remove the whisk attachment and replace with the paddle attachment. Add the cubed butter and beat on medium-high speed until smooth and fluffy, about 5 minutes more. The buttercream will look as though it is breaking, but it will come together.
  10. Add the salt and vanilla and beat for 5 seconds to combine.
  11. To assemble the pies, turn half of the cookies upside down. Use a spoon to drop a large dollop of filling onto the flat side of the cookie or pipe it on. (I piped it, much easier!) Place another cookie, flat side down, on top of the filling and lightly press the cookies together. Repeat until all cookies are filled. Put the whoopie pies in the refrigerator for at least 30 minutes to set. Bring the pies to room temperature before serving.
  12. Store tightly covered in the refrigerator.
  13. I had quite a bit of filling left over, but not to is slowly being eaten, one spoonful at a time.

lightly adapted from my favorite cookbook Baked Explorations


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22 Responses to “Chocolate Whoopie Pies with Swiss Meringue Buttercream”

  1. Jessica @ How Sweet January 26, 2011 @ 10:34 am (#

    I can’t even describe how perfect these look.


  2. Joanne January 26, 2011 @ 11:21 am (#

    I like to use that unzipped pants phenomenon as an excuse to eat more swiss meringue buttercream. I mean…they’re already unzipped right…might as well capitalize on that!

    I adore swiss meringue buttercream although I have yet to really find a buttercream that is TOO sweet…but it’s nice to have for a change. And whoopie pies are truly delightful things. I’m glad you discovered them!


  3. Katy@Blue-Eyed Bakers January 26, 2011 @ 12:08 pm (#

    As I stare at my pathetic turkey sandwich, I just want to throw it out and eat dessert. These whoopie pies specifically!


  4. DessertForTwo January 26, 2011 @ 3:41 pm (#

    Let’s see, 4 sticks o’ butter makes 30 sandwiches, so that’s 30 divided by 4 equals how many tablespoons per sandwich?…wait, I don’t even want to know! Oh, but then the cookies are made with heart-healthy canola oil. Well, that just changes everything! *puts a pound of butter on the counter to defrost*




  5. ashley January 26, 2011 @ 11:19 pm (#

    These look phenomenal. I would make them soon if MY pants weren’t barely zipping- apparently going on a cruise = gaining a few pounds. Swiss buttercream sounds amazing!


  6. grace January 28, 2011 @ 12:50 am (#

    i just made my first batch of swiss meringue buttercream yesterday, and i’m not kidding. fact: i’m never looking back. that stuff is amazing and it has a perfect home between two chocolate cookies!


  7. Barbara January 28, 2011 @ 6:59 am (#

    I’ve never had a whoopie pie in my life, but if this is any example, I’ll be trying them soon. Great recipe, Karly! Yum on that buttercream!


  8. Amy @ The Savvy Kitchen January 28, 2011 @ 8:57 am (#

    Wow! These look amazing. I can’t wait to try them out this weekend!


  9. Laura @ Sprint 2 the Table January 28, 2011 @ 9:17 am (#

    I have mixed feeling about finding my way to your blog… one the one had, these cookies look amazing. On the other, I’m about to go make chocolate cookies at 10am. :)

    Happy Friday!


  10. Leslie January 28, 2011 @ 12:10 pm (#

    I am really intrigued by whoopie pies but I haven’t tried them yet. I am planning a birthday party for my son and it’s a baseball theme I thought it would be cute to do a whoopie pie and put red “stiching” lines on them for laces and give these as favors.

    Do you have any suggestions on combinations I could try. I was thinking maybe some sort of vanilla cake part so they would look more baseball-ish?


  11. Michelle January 28, 2011 @ 3:17 pm (#

    These are beauties. Wish I had a couple right now.

    Wanted to thank you for the good wishes for my sister and her family. The support has been awesome and means a lot to them.


  12. Brittany January 29, 2011 @ 12:00 am (#

    These look incredible! I’ve never tasted whoopies but I’m very tempted to try them out. I love swiss meringue buttercream too.


  13. Natalia - a side of simple January 29, 2011 @ 11:38 am (#

    The whole “pants unzipped” totally made me laugh. It’s like the “jeans pull over” when you have to hike up your jeans just an inch or so, that way they can cover over that one too many, but oh so good, cookie. Been there, done that.


  14. shelly (cookies and cups) February 1, 2011 @ 7:19 am (#

    omgeee, i just wrote a post about SMB! Great minds girlfriend!
    I bet SMB would be incredible in a whoopie pie! At least now I know what to do with all my leftover :)


  15. Anthony February 1, 2011 @ 1:07 pm (#

    mm…looks like Oreo in a cake format… I will put more sugar because I wanna them to be sweet.
    Ever heard of apple dumplings before? Just saw this recipe online. Maybe u wanna try it in your oven?


  16. Denise February 2, 2011 @ 7:57 am (#

    I can not wait to try these, darn I have everything but the butter.


  17. shauna February 9, 2011 @ 12:43 am (#

    i’ve always thought i make an unbelievable but simple buttercream frosting..
    this just changed EVERYTHING! i just whipped up my first batch and it’s amazing!!! silky smooooth buttercream. i don’t know if i’ll ever go back

    thanks for introducing this amazing frosting to me.. my friends & family will so so so enjoy, as will i 😀


  18. the haute housewife February 10, 2011 @ 10:16 pm (#

    my mom used to make these for christmas all the time when i was growing up! they were my favorite. then later she said they were too much work and stopped making them :( but it doesn’t look that hard! i want to try to make them for valentine’s day, but i don’t have a kitchen aid stand mixer. i know, i know, i’m still kicking myself for not registering for one. can i still make the buttercream with a regular old electric hand mixer?


  19. Ashley March 22, 2011 @ 7:20 pm (#

    I’ve been wanting to make chocolate whoopie pies recently and must say these ones look mouthwatering. I love that you used Swiss meringue buttercream.. the most delicious kind mm.


  20. Alex July 10, 2011 @ 6:51 pm (#

    I had BIG trouble with the frosting! The butter never dissolved, I think the heating part of the frosting didn’t work right. Bummer! But- I just used store bought frosting between the cookies and it worked.



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