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
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup whole milk
Chocolate Peanut Butter Buttercream
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup whole milk
- 1/2 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.
