Wickedly Good Whoopie Pies recipe
Whoopie pies are a delightful New England treat that’s rapidly gaining popularity nationwide, and it’s no wonder why!
These “pies” are more like soft, fluffy cakes filled with a luscious, creamy frosting. This recipe brings you an easy, foolproof way to make authentic-tasting whoopie pies using Betty Crocker™ Super Moist™ Cake Mix and Betty Crocker™ Frosting.
With minimal ingredients and just a few simple steps, you can create these delectable, handheld desserts perfect for parties, afternoon snacks, or whenever you’re craving something sweet.
The beauty of these easy whoopie pies lies in their simplicity. By using a cake mix as the base, you skip the time-consuming steps of measuring dry ingredients and get right to the fun part – baking!
The addition of instant pudding mix enhances the texture, giving each bite a soft, moist crumb. Paired with fluffy white frosting, these whoopie pies offer a wonderful contrast of rich chocolate and light, airy sweetness.
If you’ve never tried whoopie pies before, now is the time! This easy recipe is a fantastic way to bring a touch of New England tradition into your kitchen with minimal effort and maximum flavor. Let’s get baking and discover the joy of homemade whoopie pies!
Ingredients to Create Your Easy Whoopie Pies
Betty Crocker™ Super Moist™ Devil’s Food Cake Mix – The base for our soft, fluffy chocolate cookies.
Chocolate Instant Pudding and Pie Filling Mix – Adds extra moisture and a rich, chocolaty flavor to the batter.
Water – Hydrates the mix and creates the right consistency.
Vegetable Oil – Keeps the cakes moist and tender.
Eggs – Provide structure and richness to the cookies.
Betty Crocker™ Whipped Fluffy White Frosting – The sweet, creamy filling that holds the pies together.
Quick Steps to Perfect Whoopie Pies
Preheat your oven to 350°F (or 325°F for dark or nonstick pans) and prepare your baking sheets with cooking spray or parchment paper.
In a large bowl, combine the cake mix, pudding mix, water, oil, and eggs. Beat with an electric mixer on low speed until moistened, then on high speed for about one minute.
Scoop the batter onto prepared baking sheets using a 2-tablespoon scoop, spacing them about 2 1/2 inches apart.
Bake for 10-12 minutes, or until the cookies are set but still soft. Allow them to cool for 2 minutes on the sheets, then transfer to a wire rack to cool completely.
Once the cookies are fully cooled, spread about 3 tablespoons of fluffy frosting on the bottom of one cookie and top with another to form a sandwich.
Store in a single layer in a covered container to keep them fresh and soft.
Pro Tips for Perfect Whoopie Pies
Use a cookie scoop for evenly sized cookies that bake consistently.
Bake one tray at a time on the middle oven rack for the most even results.
For an extra special touch, try piping the frosting in decorative swirls before sandwiching the cookies together.
How to Store Your Delicious Whoopie Pies
To keep your whoopie pies fresh, store them in a single layer in a covered container at room temperature. If you plan to keep them longer than a few days, consider refrigerating them. For even longer storage, whoopie pies can be frozen individually.
Simply wrap each whoopie pie tightly in plastic wrap and place them in an airtight container. When you’re ready to enjoy, thaw at room temperature for about an hour.
Wickedly Good Whoopie Pies Recipe
Ingredients
Cookies
- 1 box Betty Crocker™ Super Moist™ Devil’s Food Cake Mix
- 1/2 cup vegetable oil
- 3/4 cup water
- 3 large eggs
- 1 box 4-serving size chocolate instant pudding and pie filling mix
Filling
- 2 tubs 12 oz each Betty Crocker™ Whipped Fluffy White Frosting
Instructions
- Preheat the oven to 350°F (or 325°F if using dark or nonstick cookie sheets). Prepare the cookie sheets by lightly coating them with cooking spray or lining them with parchment paper.
- In a large mixing bowl, combine all the cookie ingredients. Begin mixing on low speed with an electric mixer until everything is moistened. Increase the speed to high and continue mixing for about 1 minute, scraping the sides of the bowl occasionally. Drop the batter onto the prepared cookie sheets using 2-tablespoon portions, spacing them about 2 1/2 inches apart.
- Bake the cookies for 10 to 12 minutes, or until they are set but not overbaked. Allow the cookies to cool on the sheets for 2 minutes before transferring them to a cooling rack to cool completely, approximately 30 minutes.
- To assemble each whoopie pie, spread roughly 3 tablespoons of the frosting onto the flat side of one cooled cookie. Place a second cookie on top, with its flat side down, creating a sandwich. Store the whoopie pies in a single layer in a covered container.
Notes
FAQ
Can I omit the pudding mix from the recipe?
Yes, many users have found that omitting the pudding mix improves the texture and reduces sweetness. If you omit the pudding, reduce the liquid to a total of 1 cup, as suggested by several bakers.
How do I prevent the cookies from becoming too soft and sticky?
To avoid overly soft cookies, some users recommend slightly overbaking them. You can also store the cookies partially uncovered to reduce moisture and prevent them from getting soggy.
Can I use a cake mix instead of making the cookies from scratch?
Yes, some users have successfully used chocolate cake mix for this recipe. Simply reduce the water to 2-3 tablespoons and add oil and eggs to form a cookie dough consistency.
Can I make different flavors of whoopie pies with this recipe?
Yes, this recipe is highly versatile. Some users have added flavors like Nutella or used alternative cake mixes (e.g., orange or peanut butter) to create variations such as orange cream whoopie pies or peanut butter whoopie pies.
My batter turned out thin and the cookies collapsed. What could have gone wrong?
If your batter is too thin and the cookies collapse, it’s possible that the ingredients were not measured correctly, or there was too much liquid in the batter. Make sure to follow the instructions carefully and reduce the liquid if you’re omitting the pudding mix.
