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Frankenstein Chocolate Whoopie Pies

Chocolate Whoopie Pies are basically just a way to indulge in a thick smear of sweet, creamy buttercream filling using two soft, cakey cookies as the mode of transportation to your mouth.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 20 pies
Author: The Kitchen Prep


  • 2 cups all-purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ¾ cup 1 ½ sticks unsalted butter
  • ¾ cup light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • ¾ cup buttermilk

For the Filling

  • ½ cup 1 stick unsalted butter, at room temperature
  • 2 cups confectioners’ sugar
  • 2 tablespoons milk
  • 1 teaspoon pure vanilla extract

For Frankenstein decorations

  • 40 mini marshmallows
  • 40 candy eyes
  • Melted white chocolate
  • Green food coloring


  • In a medium mixing bowl, sift or whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  • In a large mixing bowl, using an electric mixer on medium speed or a wooden spoon, beat together the butter and both sugars until light and creamy. This will take about 3 minutes if using an electric mixer or 5 to 6 minutes if creaming by hand.
  • Add the eggs and vanilla, and beat to combine. Add the buttermilk and dry ingredients in alternating batches, beating on low speed or by hand until incorporated.
  • Preheat the oven to 350F. Line a cookie sheet with parchment paper.
  • Using a medium (11?2-tablespoon) cookie scoop, scoop the dough into balls and drop them 2 inches apart on the prepared cookie sheet.
  • Bake for 13 to 14 minutes, until the tops are slightly cracked.
  • Let the cookies rest on the cookie sheets for 5 minutes before transferring them to wire racks to cool completely.

To Make the Filling:

  • In a large bowl, using an electric mixer on medium or a wooden spoon, beat
  • together the butter, confectioners’ sugar, milk, and vanilla until light and fluffy, 1 to 2 minutes.
  • Transfer the filling to a resealable plastic bag and snip off one corner of the bag. Once the cookies are completely cooled, pipe a swirl on the bottom (flat) side of half of the whoopie pies. Add the top cookies, flat-side down, and gently press together.


Recipe from The Easy Homemade Cookie Cookbook by Miranda Couse. Reprinted with permission from author.
- To "Monsterfy" your Whoopie Pies, simply tint your frosting with some green food coloring before piping. Place 2 candy eyes on each whoopie pie, and 2 mini marshmallows on each side to make Frankenstein's "bolts." Finish off by piping "stitches" using melted white chocolate or frosting.