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stack of dark chocolate halloween whoopie pies with orange filling. styled with spiders and halloween sprinkles.
Heather Wolf

Halloween Whoopie Pies

5 from 11 votes
Rich, fudgy Halloween Whoopie Pies are bewitchingly black cakes with a fluffy layer of orange marshmallow filling in between. But beware, every bite is so hauntingly good that the batch disappears like magic.
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Prep Time 30 minutes
Cook Time 9 minutes
Total Time 39 minutes
Servings: 8
Course: Cakes and Cupcakes
Cuisine: American
Ingredients Method

Ingredients
  

Chocolate Cakes
  • 1 3/4 cups all-purpose flour unbleached
  • 2/3 cup natural unsweetened cocoa powder 100% cacao
  • 1/2 tsp sea salt fine
  • 1 tsp baking soda fresh
  • 8 Tbsp unsalted butter room temperature
  • 3/4 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1/2 cup buttermilk room temperature
  • 1 tsp vanilla pure
  • 1 Tbsp black food coloring gel
Marshmallow Fluff
  • 3 egg whites room temperature
  • 1/2 cup granulated sugar
  • 1/4 tsp cream of tarter
  • 1 tsp vanilla pure
  • 1/8 tsp sea salt fine
  • orange gel food coloring

Method
 

Chocolate Cakes
  1. Preheat oven to 375 degrees. Line two baking pans with parchment and set aside.
  2. In a large bowl, whisk together flour, cocoa powder, salt and baking soda.
  3. In a separate bowl, cream butter, brown sugar and granulated sugar together until smooth and fluffy, approximately 2 to 3 minutes.
  4. Beat in the egg on high speed until combined, scraping down the sides of the bowl as needed.
  5. Add in buttermilk and vanilla and beat until light and fluffy.
  6. Reduce mixer speed to low and add dry ingredients 1/2 cup at a time until just incorporated. Avoid overmixing or cakes will be dry.
  7. Add black food coloring and mix until evenly distributed.
  8. Using a large 2-tablespoon sized cookie scoop, drop rounded balls of batter on baking sheets allowing 3 inches of space between each. (Cookies will spread as they bake.)
  9. Smooth batter with wet fingertips until mounds are evenly shaped.
  10. Bake for 9 minutes or until centers are set and spring back when pressed.
  11. Cool completely before assembling whoopie pie sandwiches.
Marshmallow Fluff
  1. Using a double boiler, bring an inch or two of water to a simmer. Whisk egg whites and sugar over heat until dissolved, approximately 5 minutes.
  2. Immediately transfer meringue to a mixing bowl and beat with an electric mixer until soft peaks form.
  3. Add cream of tarter, vanilla and salt and continue beating until stiff peaks form, approximately 10 minutes.
  4. Add a few drops of food coloring until desired shade of orange is achieved.
Assembly
  1. Divide cakes equally into two groups: one group for the bases and one for the tops.
  2. Spoon fluff onto bases then complete sandwiches by adding tops.
  3. Whoopie pies are best the day they are made, but leftovers can be covered and stored in the refrigerator up to 2 days. Bring to room temperature before serving.