If you adore the rich, decadent flavors of classic German chocolate cake but want something a bit more playful and portable, this German Chocolate Whoopie Pies Recipe is an absolute showstopper. Imagine soft, tender chocolate cakes sandwiching a luscious coconut-pecan filling that’s both sweet and satisfyingly textured. Every bite is a harmonious balance of chocolatey goodness and coconut-nut crunch, perfect for sharing with friends or saving a few just for yourself. It’s a nostalgic treat reinvented in the most delightful way!
Ingredients You’ll Need
We’re keeping things straightforward with everyday pantry staples that come together to create pure magic. Each ingredient plays a vital role, whether it’s the cocoa powder lending a rich color and deep chocolate flavor or the pecans adding that irresistible crunch to the filling.
- 1 cup all-purpose flour: Provides the structure for soft, cakey whoopie pies.
- 1/2 cup unsweetened cocoa powder: Gives the cakes their signature chocolate richness.
- 1 teaspoon baking soda: Helps the cakes rise and become fluffy.
- 1/4 teaspoon salt: Balances flavors and enhances sweetness.
- 1/2 cup unsalted butter (softened): Adds moisture and richness to the cakes.
- 1 cup packed brown sugar: Offers deep caramel notes and sweetness.
- 1 large egg: Binds the ingredients and provides tenderness.
- 1 teaspoon vanilla extract: Elevates the overall flavor beautifully.
- 1 cup buttermilk: Adds tanginess and keeps the cakes moist and tender.
- 1/2 cup evaporated milk: Creates a creamy base for the filling’s luscious texture.
- 1/2 cup granulated sugar: Sweetens the coconut-pecan filling perfectly.
- 1/4 cup unsalted butter: Gives richness and smoothness to the filling.
- 1 large egg yolk: Thickens and enriches the filling.
- 1 teaspoon vanilla extract: Adds warmth and complexity to the filling.
- 3/4 cup sweetened shredded coconut: The star ingredient providing chewy, tropical flavor.
- 1/2 cup chopped pecans: Adds a nutty crunch that complements the sweet coconut.
How to Make German Chocolate Whoopie Pies Recipe
Step 1: Prep your oven and dry ingredients
First things first, preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to keep those cakes from sticking. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined – this ensures every bite has balanced flavor and a perfect crumb.
Step 2: Cream butter and sugar
In a separate large bowl, beat the softened butter and packed brown sugar together until it’s light, fluffy, and incredibly inviting – this step is where your cake gains its buttery richness and tender texture.
Step 3: Combine wet and dry ingredients
Beat in the egg and vanilla extract into your buttery mixture. Then alternate adding the dry ingredients and buttermilk in small increments, mixing gently just until combined. Overmixing can make the cakes tough, so keep it easy and smooth!
Step 4: Bake the chocolate cakes
Drop rounded tablespoons of batter onto your prepared baking sheets, spacing them about 2 inches apart to give room for spreading. Pop them into the oven and bake for 10 to 12 minutes, until the cakes are set but still soft to the touch. Let them cool completely before the next step.
Step 5: Make the coconut-pecan filling
For that luscious filling, whisk together evaporated milk, granulated sugar, butter, and egg yolk in a saucepan over medium heat. Stir constantly for about 8 to 10 minutes until it thickens into a creamy, dreamy filling. Remove from heat, then fold in vanilla extract, shredded coconut, and chopped pecans. Let this cool completely before assembling your whoopie pies.
Step 6: Assemble the whoopie pies
Grab half of your cooled chocolate cakes and spread a generous spoonful of the coconut-pecan filling on the flat side of each. Gently top with the remaining cakes to create the classic sandwich look. If you want to get fancy, chill the filling first if it’s too runny, or dip your assembled pies halfway in melted chocolate for an extra special treat.
How to Serve German Chocolate Whoopie Pies Recipe
Garnishes
To make your German Chocolate Whoopie Pies Recipe stand out on any dessert table, sprinkle extra toasted pecans or a light dusting of cocoa powder on top. You can even drizzle some melted chocolate over the pies for a glossy finish that’s as indulgent as it is beautiful.
Side Dishes
These whoopie pies pair wonderfully with a scoop of vanilla ice cream or a cup of freshly brewed coffee or tea. The contrast between warm beverages and the cool, moist filling will have you savoring every bite.
Creative Ways to Present
Feeling playful? Stack the whoopie pies on a decorative cake stand or serve them alongside mini fruit skewers with pineapple and cherries for a tropical flair. You could also place them individually in cupcake liners tied with twine to gift friends or family.
Make Ahead and Storage
Storing Leftovers
Keep any leftover German Chocolate Whoopie Pies Recipe sealed in an airtight container at room temperature for up to 2 days. Beyond that, refrigeration helps extend their freshness while keeping the coconut-pecan filling firm.
Freezing
If you want to prepare ahead, whoopie pies freeze beautifully. Wrap each pie individually in plastic wrap and place in a freezer-safe container or bag. They last up to 2 months frozen without losing flavor or texture.
Reheating
When you’re ready to enjoy frozen whoopie pies, thaw them overnight in the fridge. For added warmth, briefly microwave for 10–15 seconds, but be careful not to melt the filling. This technique revives their fresh-baked softness perfectly.
FAQs
Can I use regular milk instead of buttermilk?
Absolutely! If you don’t have buttermilk on hand, just add 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and let it sit for 5 minutes to sour slightly. This will give a similar tang and help keep the cakes tender.
Is it okay to substitute pecans with other nuts?
Yes, feel free to swap pecans with walnuts or even almonds if you prefer. Each nut adds a unique flavor and crunch, so choose your favorite to complement the coconut filling.
How do I make sure the filling isn’t too runny?
The key is cooking the filling until it thickens nicely — about 8 to 10 minutes on medium heat with constant stirring. If it still feels too loose, simply let it cool longer or chill it in the fridge before assembling the pies.
Can I make these whoopie pies vegan?
This particular German Chocolate Whoopie Pies Recipe relies on eggs, butter, and evaporated milk, which aren’t vegan. However, you can experiment with plant-based substitutes like vegan butter, flax eggs, and coconut milk for an alternative that suits your needs.
What’s the best way to transport these pies for a party?
Place the assembled whoopie pies on a flat tray lined with parchment paper, then cover loosely with plastic wrap or a cake dome. If traveling a longer distance, consider stacking them in a sturdy container with enough padding to prevent shifting.
Final Thoughts
There’s something truly special about this German Chocolate Whoopie Pies Recipe that brings comfort and delight in every bite. Whether you’re baking for a crowd or craving a sweet snack, these pies hit all the right notes with their tender chocolate cakes and rich coconut-pecan filling. I can’t wait for you to make them your own and share the joy of this delicious twist on a beloved classic!
Print
German Chocolate Whoopie Pies Recipe
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 10 whoopie pies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These German Chocolate Whoopie Pies are luscious chocolate sandwich cookies filled with a rich coconut-pecan filling, inspired by the classic German chocolate cake. Perfectly soft chocolate cakes are paired with a creamy, nutty, and sweet filling to create a delightful dessert that’s both nostalgic and indulgent.
Ingredients
For the Chocolate Cakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Coconut-Pecan Filling:
- 1/2 cup evaporated milk
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 3/4 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare the oven and baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure easy removal of the cakes after baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa throughout the flour.
- Cream butter and sugar: In a separate large bowl, use a mixer to cream the softened unsalted butter and packed brown sugar together until the mixture is light and fluffy, which helps create a tender cake texture.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully incorporated, adding richness and flavor to the batter.
- Combine wet and dry ingredients: Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overworking the batter which can cause tough cakes.
- Portion the batter: Drop the batter by rounded tablespoons onto the prepared baking sheets, spacing each mound about 2 inches apart to allow room for spreading.
- Bake the cakes: Bake in the preheated oven for 10–12 minutes, or until the cakes are set but still soft. Remove from the oven and let cool completely on the baking sheets to set their shape.
- Make the coconut-pecan filling: In a saucepan over medium heat, combine evaporated milk, granulated sugar, unsalted butter, and egg yolk. Cook, stirring constantly to prevent scorching, until the mixture thickens, about 8–10 minutes.
- Add vanilla, coconut, and pecans: Remove the thickened filling from heat, stir in vanilla extract, sweetened shredded coconut, and chopped pecans. Allow the filling to cool completely so it thickens to the right consistency for spreading.
- Assemble the whoopie pies: Spread a generous spoonful of the coconut-pecan filling on the flat side of half the cooled chocolate cakes. Top each with a remaining cake half, pressing gently to create sandwich cookies.
Notes
- If the filling is too runny, chill it slightly in the refrigerator to firm up before spreading.
- For an indulgent twist, dip the assembled whoopie pies halfway into melted chocolate and allow them to set before serving.
