Chocolate Whoopie Pies

by Clare Bradley |

Preparation Time

30 Minutes






Blend some of the blackberry compote and cream cheese together

Finger Food

These are the perfect size for your toddler to pick up



  • 240g standard plain flour

  • 70g unsweetened cocoa powder

  • 1 ½ tsp bicarbonate of soda

  • ¼ tsp salt

  • 100g butter, softened

  • 175g dark soft brown sugar

  • 1 egg

  • 1 tsp vanilla extract

  • 260ml milk


  • (Make the day before)

  • 50g caster sugar

  • 2 tbsp cold water

  • 200g frozen blackberries (or blueberries)


  • 200g cream cheese, at room temperature

  • 50g butter, softened

  • 140g icing sugar, sifted, plus extra to serve

  • 1 vanilla pod, sliced lengthways, seeds scraped out

These tasty cake sandwiches are great for kids parties, but grown-ups won’t be able to resist them either

1. Line two baking trays with non-stick baking paper and set aside.

2. To make the batter, sift together the flour, cocoa, bicarbonate of soda and salt into a bowl and set aside.

3. In an electric mixer, beat the butter and brown sugar until just combined and then increase the speed and beat until light and fluffy, pale in colour and smooth (about three minutes). Add the egg and vanilla extract and beat for another two minutes.

4. Add half of the dry ingredients and half of the milk and beat on slow speed until just incorporated. Scrape down the sides of the bowl, then add the remaining dry ingredients and milk. Gently beat until completely combined.

5. Place the mixture into a piping bag fitted with a 1cm plain piping tube and pipe a tablespoon (approximately 20 grams) at a time of mixture onto the non-stick baking paper, spaced about 3cm apart.

6. Place one tray at a time into a preheated 180oC/gas mark 4 oven and bake for approximately 10 minutes or until the pies spring back when gently pressed with your finger. Cool on the baking paper and then remove gently and allow to cool completely before filling.

7. To make the Blackberry Compote, place sugar and water in a small saucepan over a low heat, stirring until sugar dissolves. Increase heat to high. Bring mixture to the boil. Cook for three minutes or until mixture thickens slightly. Remove from heat. Stir in berries. Set aside to cool completely.

8. To make the vanilla Cream, place cream cheese in a medium bowl and beat with an electric mixer on high for one minute. Add butter, icing sugar and vanilla pod seeds and beat on high until smooth, about 3 minutes.

9. To assemble the pies, swirl together the vanilla cream and cooled compote then pipe or spread a rounded tablespoon of filling on the flat side of half the cakes. Top with remaining cakes. Sift icing sugar over cakes just before serving.

This recipe is taken from Pie by Dean Brettschneider (£25, Jacqui Small Publishing)

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