Here’s a decadent treat for chocolate and coconut lovers: German Chocolate Whoopie Pies! These pillowy chocolate cake cookies are sandwiched with a gooey coconut-pecan filling, just like the classic German chocolate cake — but in hand-held form.
🍫 German Chocolate Whoopie Pies
Ingredients (Makes ~12 whoopie pies)
🧁 Chocolate Cakes:
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2 cups all-purpose flour
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½ cup unsweetened cocoa powder
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1½ teaspoons baking soda
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½ teaspoon salt
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1 cup light brown sugar
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½ cup granulated sugar
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½ cup vegetable oil
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2 large eggs
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1 cup buttermilk
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1 teaspoon vanilla extract
🥥 Coconut-Pecan Filling:
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¾ cup evaporated milk
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¾ cup granulated sugar
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2 large egg yolks
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6 tablespoons unsalted butter
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1 teaspoon vanilla extract
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1 cup sweetened shredded coconut
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¾ cup chopped pecans
Instructions:
🔹 1. Make the chocolate whoopie pies:
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Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
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In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.
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In another bowl, beat brown sugar, granulated sugar, oil, eggs, and vanilla until well blended.
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Add dry ingredients alternately with buttermilk, mixing until smooth.
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Scoop batter (about 2 tablespoons per cake) onto baking sheets, spacing 2 inches apart.
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Bake for 10–12 minutes, until puffed and set. Cool completely.
🔹 2. Make the coconut-pecan filling:
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In a medium saucepan, whisk together evaporated milk, sugar, egg yolks, and butter.
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Cook over medium heat, stirring constantly, until thickened (about 10–12 minutes).
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Remove from heat and stir in vanilla, coconut, and pecans.
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Let cool to room temperature. Chill slightly if too runny before assembling.
🔹 3. Assemble:
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Pair up whoopie pie cakes of similar size.
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Spoon (or pipe) coconut-pecan filling onto the flat side of one, and top with the second cake.
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Gently press to spread the filling to the edges.
✅ Storage:
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Store in an airtight container in the refrigerator for up to 3 days.
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Let sit at room temp for 10–15 minutes before serving for the best texture.
🔄 Optional Twists:
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Add a thin layer of chocolate ganache on top for extra richness.
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Mix some of the coconut-pecan filling with a bit of buttercream for a fluffier texture.
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Use mini scoops for bite-sized versions!
Would you like a printable version or a shortcut method using cake mix?