Description
Delightfully festive Halloween Whoopie Pies featuring rich, moist chocolate cookies sandwiched with creamy vanilla buttercream frosting tinted in vibrant orange and yellow colors. These bite-sized treats are perfect for Halloween parties and celebrations, combining soft textures with colorful sprinkles for a fun, spooky twist.
Ingredients
Scale
Chocolate Cookies
- ½ cup unsalted butter (room temperature)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 egg (room temperature)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup dark cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk (room temperature)
Vanilla Buttercream Filling
- 1 cup unsalted butter (room temperature)
- 2 ½ cups powdered sugar
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 2 tablespoons heavy cream
- Orange & yellow gel food coloring (optional)
- ¼ – ½ cup Halloween sprinkles
Instructions
- Make the Chocolate Cookies: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Cream Butter and Sugars: In a large bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy, which ensures the cookies will be soft and tender.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until the batter is smooth and fully incorporated, creating a uniform base.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, dark cocoa powder, baking soda, and salt to evenly distribute the leavening agents and flavorings.
- Combine Wet and Dry Mixtures: Gradually add one-third of the dry ingredient mixture to the butter mixture on low speed, then half the milk, mixing gently. Repeat with the remaining flour and milk, ending with the flour. Mix just until combined to avoid overworking the batter which could toughen the cookies.
- Portion and Bake: Use a large cookie scoop (about 3 tablespoons) to portion the batter onto the prepared baking sheets, spacing them apart to allow spreading. Bake for 10-12 minutes until the cookies are puffed and they bounce back when gently pressed, indicating doneness.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely, which helps maintain their shape and texture.
- Prepare Vanilla Buttercream: Using a stand mixer or handheld beater, beat the softened butter on medium-high speed for about 5 minutes until it turns light and fluffy, which creates a smooth texture for the frosting.
- Add Powdered Sugar: Gradually add powdered sugar on low speed to avoid a sugar cloud, fully integrating the sugar for a creamy consistency.
- Flavor and Texture Enhancement: Add vanilla extract, salt, and heavy cream; then beat on medium-high speed for 3 minutes to achieve a light and fluffy buttercream.
- Color the Frosting: Mix in a few drops of orange and yellow gel food coloring to create festive Halloween shades suitable for the occasion.
- Assemble Whoopie Pies: Spread or pipe a generous amount of buttercream on the flat side of one chocolate cookie using a piping bag or spatula.
- Sandwich and Decorate: Place a second cookie on top to form a sandwich. Roll the exposed buttercream edge in Halloween sprinkles for a colorful, decorative finish.
Notes
- For best texture, ensure all cold ingredients are at room temperature before mixing.
- You can customize the buttercream colors with different gel food coloring to fit other themes or preferences.
- Store the completed whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Allow refrigerated whoopie pies to come to room temperature before serving for the best flavor and texture.
- Use a silicone baking mat or parchment paper to prevent cookies from sticking and to promote even baking.
- Handle the cookies gently when assembling to avoid breaking the delicate structure.
