German Chocolate Whoopie Pies combine the rich, chocolatey depth of traditional cake with the irresistible coconut-pecan filling that makes German chocolate desserts so beloved. These soft, cake-like sandwich cookies are indulgent yet surprisingly simple to prepare, making them perfect for celebrations, bake sales, or whenever you crave something special. The contrast between the tender chocolate rounds and the creamy, textured filling creates a balanced bite that feels both nostalgic and elegant.
The first time I made these, I slightly toasted the pecans before adding them to the filling, and it added a deeper, nuttier flavor that truly elevated the result. I also experimented with using buttermilk in the batter, which kept the cakes exceptionally moist. These whoopie pies offer a beautiful combination of flavors and textures, and once you try them, they are bound to become a favorite addition to your dessert rotation.
Why You’ll Love This Recipe
These whoopie pies deliver the iconic flavor of German chocolate cake in a portable, handheld form. They are soft, rich, and filled with a luscious coconut-pecan center. The recipe is straightforward, and the results are impressive enough for entertaining or gifting.
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German Chocolate Whoopie Pies – A Decadent Twist on a Classic Treat
- Total Time: 1 hour
- Yield: 12 whoopie pies
- Diet: Vegetarian
Description
German Chocolate Whoopie Pies are soft, rich chocolate cake-like cookies sandwiched together with a luscious coconut pecan filling, inspired by the classic German chocolate cake flavors.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water
- 1 cup evaporated milk
- 3/4 cup brown sugar
- 3 large egg yolks
- 1/2 cup unsalted butter (for filling)
- 1 1/2 cups sweetened shredded coconut
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In a separate bowl, cream butter and granulated sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- Alternate adding the dry ingredients and buttermilk, mixing until combined.
- Stir in hot water until batter is smooth.
- Drop tablespoon-sized portions onto prepared baking sheets.
- Bake for 10–12 minutes, then cool completely on wire racks.
- For the filling, whisk evaporated milk, brown sugar, and egg yolks in a saucepan over medium heat.
- Add butter and cook, stirring constantly, until thickened (about 8–10 minutes).
- Remove from heat and stir in shredded coconut and chopped pecans. Cool completely.
- Spread filling onto the flat side of one cookie and sandwich with another.
Notes
- Allow cookies to cool fully before assembling to prevent filling from melting.
- Store in an airtight container at room temperature for up to 3 days.
- Toast pecans for extra flavor before adding to the filling.
- Refrigerate filling briefly if it becomes too soft to spread.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-Purpose Flour
This forms the structure of the cake rounds. Measure carefully to avoid overly dense cookies. Spoon and level the flour rather than scooping directly from the bag.
Unsweetened Cocoa Powder
Provides the deep chocolate flavor essential to the batter. Use high-quality cocoa powder for a richer taste and darker color.
Granulated Sugar
Adds sweetness and helps create a tender texture in the cake layers.
Brown Sugar
Contributes moisture and a subtle caramel undertone that complements the coconut-pecan filling.
Baking Soda
Acts as the leavening agent, ensuring the cakes rise properly and remain soft.
Salt
Enhances the chocolate flavor and balances the sweetness of the filling.
Eggs
Bind the ingredients together and add richness to both structure and flavor.
Buttermilk
Keeps the cake rounds moist and tender. If unavailable, you can make a substitute by combining milk with a small amount of vinegar or lemon juice.
Unsalted Butter
Used in both the cake and the filling, butter adds richness and smooth texture.
Vanilla Extract
Enhances the overall flavor and rounds out the sweetness.
Evaporated Milk
Essential for the traditional coconut-pecan filling, providing creaminess and depth.
Sweetened Shredded Coconut
Gives the filling its signature texture and sweetness.
Chopped Pecans
Add crunch and nutty flavor. Lightly toasting them beforehand intensifies their aroma and taste.
Directions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, cream the butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined, being careful not to overmix.
Scoop tablespoon-sized portions of batter onto the prepared baking sheets, spacing them evenly. Bake for 10 to 12 minutes, or until the tops spring back lightly when touched. Allow them to cool completely on a wire rack.
For the filling, combine evaporated milk, butter, and sugar in a saucepan over medium heat. Cook while stirring until thickened. Remove from heat and fold in shredded coconut and chopped pecans. Let the mixture cool completely before assembling.
Spread a generous spoonful of filling onto the flat side of one cake round and top with another to create a sandwich. Repeat with remaining pieces.
Equipment needed : Must-Have Tools to Get Rolling
Must-Have Tools to Get Rolling
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filli
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results.
Servings and timing
This recipe yields approximately 12 whoopie pies. Preparation takes about 25 minutes, baking requires 10 to 12 minutes per batch, and assembly takes an additional 15 minutes. Total time is approximately 50 to 60 minutes.
Storage/reheating
Store assembled whoopie pies in an airtight container in the refrigerator for up to 4 days. For best texture, allow them to come to room temperature before serving. They can also be frozen individually wrapped for up to 2 months and thawed overnight in the refrigerator.
Variations and Customizations
There are many ways to adapt German Chocolate Whoopie Pies to suit your preferences. For a more intense chocolate flavor, add a handful of mini chocolate chips to the batter. I once incorporated a tablespoon of brewed coffee into the mixture, and it subtly enhanced the cocoa notes without tasting like coffee.
If you prefer a lighter filling, you can fold whipped cream into the cooled coconut-pecan mixture for a softer texture. For additional crunch, increase the amount of toasted pecans or add finely chopped almonds.
For a decorative touch, drizzle melted dark chocolate over the assembled whoopie pies and allow it to set before serving. You can also experiment with flavored extracts such as almond extract for a nuanced variation.
To make them slightly less sweet, reduce the sugar in the filling and opt for unsweetened coconut. These modifications allow you to tailor the recipe while preserving the beloved essence of German chocolate flavor.
Nutrition and Dietary Info
Below is an approximate nutritional breakdown per whoopie pie (based on 12 servings):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 410 kcal |
| Protein | 5 g |
| Carbohydrates | 52 g |
| Fat | 21 g |
| Saturated Fat | 11 g |
| Fiber | 3 g |
| Sugar | 38 g |
| Sodium | 280 mg |
These treats are rich and indulgent, making them best enjoyed in moderation.
Expert Tips & Customizations
Do Not Overbake
Slightly underbaking ensures soft, cake-like cookies once cooled.
Cool Completely Before Filling
Warm cakes may cause the filling to melt and slide.
Toast the Pecans
Lightly toasting pecans enhances their flavor and adds depth to the filling.
Use a Cookie Scoop
This helps create evenly sized cake rounds for uniform whoopie pies.
FAQs
Can I make the filling ahead of time?
Yes, the coconut-pecan filling can be prepared up to 2 days in advance and stored in the refrigerator.
Why are my whoopie pies flat?
Overmixing the batter or using expired baking soda can prevent proper rising.
Can I substitute milk for buttermilk?
Yes, but adding a small amount of vinegar or lemon juice to regular milk improves texture.
Can I freeze assembled whoopie pies?
Yes, wrap them individually and freeze for up to 2 months.
Can I use a different nut instead of pecans?
Walnuts are a suitable substitute and provide a similar texture.
How do I keep them soft?
Store them in an airtight container to retain moisture and prevent drying out.
Conclusion
German Chocolate Whoopie Pies offer a delightful combination of soft chocolate cakes and rich coconut-pecan filling in every bite. With their indulgent flavor and appealing presentation, they are perfect for special occasions or simply satisfying a sweet craving. Once prepared, they are sure to impress both family and guests alike.
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