Bake up a batch of these easy Chocolate Whoopie Pies just in time for the holiday season. Soft chocolate cookies sandwiched together with a thick frosting filling and covered in sprinkles make a delicious addition to your cookie tray!
Preheat oven to 350ºF. Line a baking sheet with parchment paper, set aside.
In a mixing bowl, blend dry cake mix, eggs, and water together until well blended.
Using a metal cookie scoop, drop batter onto parchment paper, leaving several inches between whoopie pies.
Bake for 12-15 minutes or until centers are set. Allow to cool before making sandwiches.
To prepare filling, place milk and flour in a saucepan over medium heat. Stir continuously until it thickens. Remove from heat and cool.
In a large mixing bowl, beat butter, vegetable shortening, and sugar together until fluffy.
Next, beat in milk/flour mixture. If filling is a bit runny, chill before using.
Make whoopee pies by using two cookies and filling with cream.
If you choose to add sprinkles, place them in a bowl and roll the pies in them before setting.
Notes
This filling is not super sweet. It's more cream flavored like you'd expect in a ding-dong or Swiss cake roll.
If you prefer a sweeter buttercream filling for your Whoopie Pies, pipe my sugar cookie frosting between two cookie layers!
If your filling is still runny after beating in the milk and flour, place it in the refrigerator to chill for a few minutes before spreading it on the cookies.
Use a measuring spoon or scoop to ensure that all the cookies are the same size or as close to the same size as possible.
Use colorful sprinkles (like below) to make these chocolate whoopie pies for birthdays or year round celebrations.