Description
Celebrate Halloween with these festive and delicious Halloween Whoopie Pies featuring soft chocolate cookies sandwiched with vibrant orange and yellow vanilla buttercream, decorated with fun sprinkles perfect for spooky parties and treats.
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
- 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
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Create the Cookie Batter: In a large bowl, cream together ½ cup unsalted butter, ½ cup granulated sugar, and ½ cup light brown sugar until the mixture is light and fluffy, creating a smooth base for the cookies.
- Add Egg and Vanilla: Beat in 1 egg and 1 teaspoon vanilla extract until the batter is smooth and well combined, ensuring moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together 2 cups all-purpose flour, ½ cup dark cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt to evenly distribute the leavening agents and cocoa.
- Combine Wet and Dry: Gradually add one-third of the dry flour mixture to the butter mixture on low speed, then half of the 1 cup milk, continuing this alternation until all dry ingredients and milk are incorporated. Mix until just combined to avoid overworking the batter.
- Portion and Bake Cookies: Using a large cookie scoop (about 3 tablespoons), drop batter onto prepared baking sheets, leaving space for spreading. Bake for 10-12 minutes until cookies puff and bounce back when gently touched, indicating they are done but soft.
- Cool Cookies: Let baked cookies cool on the baking sheet for a couple of minutes before transferring them to a wire rack to cool completely, preventing breakage.
- Prepare Buttercream: In a stand mixer or large bowl, beat 1 cup unsalted butter on medium-high speed for about 5 minutes until it becomes light and fluffy, creating a creamy base for the frosting.
- Add Powdered Sugar: Gradually add 2 ½ cups powdered sugar on low speed until fully incorporated, ensuring a smooth consistency without dust clouds.
- Flavor and Thin Frosting: Mix in 2 teaspoons vanilla extract, ¼ teaspoon salt, and 2 tablespoons heavy cream. Beat on medium-high speed for an additional 3 minutes until smooth and fluffy, perfect for spreading or piping.
- Color the Frosting: Add a few drops of orange and yellow gel food coloring and mix well until you achieve a festive Halloween shade, enhancing the visual appeal of the whoopie pies.
- Assemble the Whoopie Pies: Spread or pipe a generous amount of buttercream onto the flat side of one chocolate cookie using a piping bag or spatula to create a luscious filling layer.
- Create the Sandwich: Place another chocolate cookie on top of the buttercream to form a sandwich, gently pressing together to secure the filling.
- Decorate with Sprinkles: Pour Halloween sprinkles onto a small plate and carefully roll the exposed buttercream edges in the sprinkles to add a festive and colorful finish to your whoopie pies.
Notes
- Ensure all ingredients, especially butter, egg, and milk, are at room temperature for best mixing results.
- Use gel food coloring instead of liquid for vibrant colors without thinning the buttercream.
- Do not overbake cookies; they should be soft and slightly springy to the touch.
- These whoopie pies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Bring refrigerated pies back to room temperature before serving for the best texture and flavor.
