If you’re craving a nostalgic treat with a grown-up twist, this Devil's Food Chocolate Peanut Butter Whoopie Recipe is exactly what you need. Perfect for cozy afternoons or sharing at a friendly get-together, these rich chocolate cakes sandwich a creamy peanut butter filling that hits just the right balance between indulgence and comfort.
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Why You’ll Love This
I’ve made my fair share of whoopie pies, but this Devil's Food Chocolate Peanut Butter Whoopie Recipe really stands out because the textures and flavors come together so beautifully. From the perfectly tender chocolate cake rounds to the smooth, luscious peanut butter buttercream, every bite feels like a little celebration.
- Reliable Texture, Great Flavor: The devil’s food cake stays tender and moist, while the peanut butter filling is creamy without being too heavy.
- Crisp–Golden Finish: Baking in a whoopie pie pan gives the cakes a gentle crust with a soft crumb inside.
- Pantry-Friendly Ingredients: Most ingredients are staples you probably already have, making this recipe easy to pull off last minute.
- Weeknight Easy, Weekend Worthy: It’s straightforward enough for a weekday treat but impressive enough to bring to a party or special occasion.
Ingredient Snapshot
For the best outcome in your Devil's Food Chocolate Peanut Butter Whoopie Recipe, it's worth choosing quality chocolate and fresh dairy. A good cocoa powder makes all the difference in that rich chocolate taste.
- Unsweetened cocoa powder: Use a Dutch-processed cocoa if possible; it gives a smoother flavor and deeper color.
- Unsalted butter: Softened but not melted to help with the light, fluffy texture.
- Whole milk: Adds richness and moisture—don’t swap out for skim to keep it tender.
- Dark unsweetened chocolate: Melting this into the filling amps up the chocolate intensity without extra sweetness.
- Creamy peanut butter: Smooth works best here—it blends better into the buttercream than chunky varieties.
Quick Note: Exact measurements and baking times are detailed in the printable recipe card at the bottom.
How to Make Devil's Food Chocolate Peanut Butter Whoopie Recipe
Step 1 — Set Up & Season
First things first, preheat your oven to 350°F. This helps the batter bake evenly and develop that tender crumb we’re after. Grease your whoopie pie pan or line it with paper liners to prevent sticking. When you cream the softened butter and sugar, beat them until the mixture becomes light and fluffy—this incorporates air that gives each cake its softness. Take your time during this step; it’s key to a great texture.
Step 2 — Sear, Toast, or Mix
Next, add the eggs and vanilla extract and beat until everything’s well combined and smooth. Whisk together your dry ingredients—flour, cocoa, baking soda, baking powder, and salt—to ensure even distribution before adding them gradually to your wet batter. Pour in the milk and mix until just smooth; overmixing can toughen the cakes. When scooping the batter into the pan, fill each cavity about halfway to two-thirds full and spread it gently. This controls the size and keeps the cakes uniform.
Step 3 — Finish for Best Texture
Bake your whoopie cakes for about 12 to 15 minutes. To test doneness, a toothpick inserted in the center should come out clean or with just a few moist crumbs. After baking, let the cakes cool in the pan for a few minutes—this helps them set—but transfer them to a wire rack to cool completely before filling. For the buttercream, beat softened butter with powdered sugar and milk until creamy, then blend in peanut butter and your melted, cooled dark chocolate. Whip until light and fluffy to get a spreadable, dreamy filling.
Smart Little Tips
From my experience with this Devil's Food Chocolate Peanut Butter Whoopie Recipe, paying attention to temperature and timing is what makes the difference between good and unforgettable.
- Doneness Cue: Don’t rely solely on time—check with a toothpick to avoid drying out the cakes.
- Temperature Trick: Make sure your melted chocolate is cool before mixing it into the buttercream or it might melt the butter.
- Make-Ahead Move: You can bake the cakes a day ahead, wrap them tightly, and keep them at room temp; just fill before serving.
- Avoid This Pitfall: Overmixing batter or filling will toughen both cake and frosting, so mix just until smooth and combined.
Serving Ideas
Finishing Touches
I love adding a whimsical touch by garnishing each whoopie pie with candy eyeballs, especially around Halloween, but you can skip that or sprinkle a little sea salt or chopped peanuts on top to contrast the richness. The sweet and salty combo enhances every bite in this Devil's Food Chocolate Peanut Butter Whoopie Recipe.
Pair It With
Since these treats are so rich, a cup of black coffee or a glass of cold milk pairs beautifully. For an adult twist, a pour of smooth stout or a creamy peanut butter milkshake can complement the flavors perfectly.
Easy Plating Upgrades
For a casual vibe, stack whoopie pies on a simple wooden board or a cake stand. If it’s a special occasion, dust with cocoa powder or sift powdered sugar over them for an elegant finish that takes just seconds but wow your guests.
Make-Ahead, Store & Reheat
Storing Leftovers
Keep your leftover whoopie pies in an airtight container at room temperature for up to two days to maintain their soft texture. If you refrigerate, they’ll last about 4 days but might firm up slightly—bring them back to room temperature before serving.
Freezing Tips
This Devil's Food Chocolate Peanut Butter Whoopie Recipe freezes well if you wrap each sandwich tightly in plastic wrap, then store them in a zip-top freezer bag. Thaw at room temperature for a couple of hours before enjoying. The texture stays surprisingly good, just a touch less soft.
Reheating Devil's Food Chocolate Peanut Butter Whoopie Recipe Without Drying Out
If you want to warm them up, I recommend a brief microwave zap—about 10 seconds per whoopie pie on medium power. Alternatively, pop them in a 300°F oven for 5 minutes wrapped in foil to keep moisture in. Avoid high heat or long times to preserve that tender crumb and creamy filling.
Frequently Asked Questions
Absolutely! Almond or cashew butter work well, though the flavor will adjust slightly. Use creamy varieties so the filling stays smooth and easy to spread.
No worries — you can use a standard baking sheet lined with parchment. Scoop the batter into rounds about 2-3 inches wide, spaced well apart. Baking time might vary slightly, so watch for doneness cues.
Yes, but the chocolate adds depth and richness that really sets this filling apart. Omitting it will give you a lighter peanut butter buttercream, which is still tasty but less decadent.
Once filled, store them in an airtight container in the fridge and enjoy within 3-4 days for best texture and flavor.
Final Thoughts
This Devil's Food Chocolate Peanut Butter Whoopie Recipe has become one of my go-to desserts when I want something that’s both comforting and impressive without too much fuss. It’s a real crowd-pleaser, and I bet you’ll enjoy sharing these with friends and family as much as I do. So next time you want to bake something fun and crave-worthy, give it a try—you might just find your new favorite treat.
PrintPrint Recipe
Devil's Food Chocolate Peanut Butter Whoopie Recipe
Devil's Food Chocolate Peanut Butter Whoopie combines rich, moist chocolate cake rounds with a creamy peanut butter chocolate buttercream filling. These delightful sandwich-style treats are perfect for festive occasions or any time you crave a decadent dessert with the perfect balance of chocolate and peanut butter flavors.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Chocolate Cake Rounds
- 6 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- ¾ cup whole milk
Chocolate Peanut Butter Buttercream
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup whole milk
- ½ cup creamy peanut butter
- 2 ounces dark unsweetened chocolate, melted and cooled
Decoration
- Candy eyeballs, for garnish (optional)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F. Grease a whoopie pie pan with baking spray or line with paper liners to prevent sticking.
- Mix Wet Ingredients for Cake: In the bowl of a stand mixer, beat softened butter with granulated sugar until light and fluffy. Add eggs and vanilla extract, beating until fully combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking soda, baking powder, and fine salt.
- Form Cake Batter: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Pour in whole milk and blend until smooth batter forms.
- Fill Pan and Bake: Using an ice cream scoop or large spoon, fill each cavity of the prepared pan halfway to two-thirds full and spread evenly with a small offset spatula. Bake in the center of the oven for 15 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool Cakes: Let the cakes cool in the pan for several minutes, then gently transfer to a wire rack to cool completely.
- Prepare Buttercream: In a stand mixer bowl, beat softened butter with powdered sugar and milk until smooth and creamy. Add creamy peanut butter and melted dark unsweetened chocolate, then whip until light and fluffy.
- Assemble Whoopie Pies: Spread or pipe the buttercream onto the flat side of half the cake rounds. Top each with a second cake round to create sandwiches.
- Decorate and Serve: Garnish with candy eyeballs for a festive touch, if desired. Serve immediately or store for later enjoyment.
Notes
- For easier filling, the buttercream can be chilled briefly before piping.
- Substitute creamy peanut butter with natural peanut butter for a more intense peanut flavor.
- If a whoopie pie pan is unavailable, use a muffin tin lined with paper liners or bake on a cookie sheet with rounds spaced apart.
- Ensure cakes are completely cool before assembling to prevent melting the buttercream.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
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