Chocolate Whoopie Pies with Strawberry Filling

What’s not to love about a Whoopie Pie, especially a Valentine Whoopie Pie!  Last year I made Red Velvet Whoopie Pies, so this year I thought I’d make Chocolate Whoopie Pies instead.  I used the same recipe I use for Chocolate Whoopie Pies, except I used the same technique I used when making the Red Velvet Whoopie Pies.  I drew a heart shape on parchment paper (using a heart-shaped cookie cutter) with a pencil, then turned the parchment paper over and used a pastry bag to pipe out the Whoopie Pie batter into a heart shape.  I also used the same recipe I always use for Whoopie Pie Filing, except I added a teaspoon of strawberry extract to the recipe.  I then cut out a little heart shape in a piece of parchment paper and then placed the heart in the center of each Whoopie Pie.  I then sprinkled confectioner sugar on top each Whoopie Pie. 

I hope you enjoy them as much as I do!

Have a Wonderful Valentine’s Day!


Chocolate Whoopie Pies
2 cups sugar
1 cup shortening (Crisco)
2 eggs
4 cups flour
1 cup cocoa
2 teaspoons vanilla
1 teaspoon salt
1 cup sour milk (or buttermilk)
2 teaspoons baking soda
1 cup hot water
Cream together the sugar and shortening and cream well.
Add eggs one at a time and cream well.
Sift together flour, cocoa and salt.
Add to creamed mixture alternately with the sour milk.
Add vanilla.
Dissolve soda in hot water and cool slightly.
Add soda water to creamed mixture and mix well.
Drop by rounded teaspoons (I use a large heaping cookie scoop for larger Whoopie pies).  I suggest baking a few first before baking them all so you can see what size you like best.
True Whoopie pies should be about 3 or 4 inches round.
Preheat oven to 400.
Bake 8 – 10 minutes, depending on the size you make.
The larger ones may take 10 – 12 minutes to bake.
After the cookie part is baked, match up the sizes that go together best.
Fill with “Whoopie Pie Filling.”  

Strawberry Whoopie Pie Filling

2  egg whites at room temp (beat until stiff)
4  Tablespoons heavy whipping cream (or 4 Tablespoons milk)  

 2 teaspoons vanilla
4 cups sifted confectioner sugar

1 teaspoon strawberry extract

1 and 1/2 cups shortening (Crisco)

Wilton’s pink gel coloring


Beat egg whites until stiff.

Mix egg whites with heavy whipping cream (or milk),  vanilla extract, strawberry extract and  2 cups sifted confectioner sugar. 

Then beat in shortening (Crisco).

Add remaining 2 cups confectioner sugar

1/8 teaspoon pink food coloring

Mix all ingredients’ together and mix until smooth and creamy.

Spread a large dab of filling on one flat side of cooled cookies.

Top with another cookie to form a sandwich pie.

Cut out a heart shape in a piece of parchment paperand sprinkle confectioner sugar on top then remove paper heart.




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