Mini Chocolate Whoopie Pies (3 Ways)

As much fun as it is to say the name of this legendary dessert, it's even more fun to eat them! They’ll bring a touch of sweet whimsy to your next event, and with three versions to choose from, you can mix and match to your heart’s content.

Prep Time
20 minutes
10 minutes chilling time
Cook Time
12 to 15 minutes
Chocolate-Dipped Cookie Dough Bites in various stages of completion, some sprinkled with nuts, one with a bite missing

Redpath® Dark Brown Sugar & Redpath® Icing Sugar

Redpath® Dark Brown Sugar

Redpath® Dark Brown Sugar

With a deep caramel taste, this sugar adds body to rich, decadent sweets like ganache, brownies, and gingerbread, or mocha anything. It’s also the classic choice for BBQ sauces and marinades, syrups, and more.

Redpath® Dark Brown Sugar

Redpath® Icing Sugar

Redpath® Icing Sugar

Use this sugar to make the smoothest frostings, icings, and glazes you’ve ever seen for the finishing touch on your cakes, cupcakes, and more.

Large baking sheet

Parchment paper

Medium bowl


Scale OR dry measuring cups

Measuring spoons

Liquid measuring cup

Small bowl OR measuring cup

Stand mixer with paddle attachment OR large bowl with hand mixer

Rubber spatula x 2

Trigger-style ice cream scoop (small - 1 ¼ inch / 3 centimetre scoop)

Fine-mesh sieve

Piping bag

Piping tip (plain/round OR star)

16 pies
For the whoopie pies:
  • 2¼ cups (281 g) all-purpose flour
  • ½ cup (50 g) cocoa powder
  • 2 tsp (3 g) instant espresso powder
  • 1¼ tsp (7 g) baking soda
  • ½ tsp (3 g) salt
  • ¼ tsp (1 g) baking powder
  • ¼ tsp (1 g) ground cinnamon
  • ⅔ cup (167 ml / 162 g) sour cream
  • 1 large egg
  • 1 tbsp (15 ml) pure vanilla extract
  • 1 tbsp (15 ml) water
  • ½ cup (114 g) unsalted butter, cubed
  • 1 cup (217 g) Redpath® Dark Brown Sugar, packed
For the cream cheese filling (yields: 1⅔ cups / 417 ml per variation):
  • ¼ cup (57 g) unsalted butter, cubed
  • 2 cups (240 g) Redpath® Icing Sugar
  • 1 tbsp (8 g) cornstarch
  • ¼ tsp (2 g) salt
  • ½ cup (113 g) brick-style cream cheese, cubed
  • 1 tsp (5 ml) pure vanilla extract
Variation 1: Spiced cocoa filling
  • ¼ cup (25 g) cocoa powder
  • ¼ tsp (1 g) ground cinnamon
  • ⅛ tsp (1 g) cayenne pepper
Variation 2: Orange filling
  • 2 tsp (4 g) orange zest, finely grated
  • ⅛ tsp (2 ml) pure orange extract (optional)
For the whoopie pies:

Step 1

Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.

Step 2

In a medium bowl, whisk together the flour, cocoa powder, instant espresso, baking soda, salt, baking powder, and cinnamon.

Step 3

In a small bowl or measuring cup, whisk together the sour cream, egg, pure vanilla extract, and water. Set aside until needed.

Step 4

In the bowl of a stand mixer, using the paddle attachment, cream the butter and Redpath® Dark Brown Sugar on medium-high speed until mixture is pale in colour and creamy; about 3 minutes.

Step 5

Add the flour mixture to the bowl. Mix until just moistened; the mixture should look sandy. Scrape down the sides of the bowl. Pour the sour cream mixture into the bowl. Mix on low speed until just combined; 30 seconds. Increase speed to medium and beat until mixture is well combined; 2 minutes.

Step 6

Using a small ice cream scoop (1¼ inch / 3-centimetre scoop), scoop equal-sized mounds onto the lined baking sheet. Place baking sheet into the fridge to chill slightly; about 10 minutes. Shape chilled mounds into even-sized balls before placing into the preheated oven.

Step 7

Bake for 12 to 15 minutes, or until the tops are set and, when gently pressed, spring back slightly. Remove from oven and let cool slightly on the pan for 5 minutes before carefully transferring to a wire cooling rack to cool completely.

For the cream cheese filling:

Step 1

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth and creamy on medium speed. Scrape down sides of bowl, sift in the Redpath® Icing Sugar and cornstarch. Sprinkle in the salt. Beat on low speed until butter is coated with the icing sugar. Increase speed to medium-high speed and mix until mixture looks like wet fine sand. Add in the cubed cream cheese and vanilla extract, and beat on low speed until cream cheese is coated. Increase speed to medium-high and whip until creamy and no lumps remain.

Step 2

Fit a piping bag with a plain or star piping tip. Fill bag with the cream cheese filling. Set aside. If the filling is too soft, place into the fridge to slightly firm up before piping.

Variation 1 - Spiced cocoa filling:

Step 1

In a small bowl, whisk together the cocoa powder, ground cinnamon, and cayenne pepper. Add the spiced cocoa mixture when adding the icing sugar.

Variation 2 - Orange filling:

Step 1

Add the orange zest and the orange extract (if using) when adding the vanilla extract.

To assemble:

Step 1

Pipe or spoon about a tablespoon of the cream cheese filling onto the flat side (bottom) of one cookie. Gently press another cookie, flat side down, onto the filling. Repeat process with the remaining cookie halves until all whoopie pies are assembled.

Step 2

Place finished cookies in the fridge to allow the filling to set; about 5 minutes. Mini Chocolate Whoopie Pies can be kept in an airtight container in the fridge for up to 4 days.

 A pile of chocolate-dipped cookie dough bites on a hexagonal plate, being served with small tongs.