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
Scale
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.
