Whoopiest Choco-Peanut Buttercream Pies

The most delicious, the whoppiest chocolate and peanut buttercream pies I ever tried! So rich, creamy, and cute! Plus, extra moist and ideal for special occasions… along with a nice, refreshing cocktail. Just perfect! Try them:

Servings 10 to 12 whoopie pies


For the cakes:

  • 1 cup brown sugar
  • 1/2 cup butter, melted
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • A pinch of salt
  • 2 teaspoons vanilla extract
  • 1 egg
  • 2 1/3 cups flour
  • 1/2 cup Dutch-process cocoa
  • 1 cup whole milk

For the peanut buttercream:

  • 1 cup creamy peanut butter
  • 1/2 cup butter, melted
  • 2 tablespoons milk
  • 2 cups powdered sugar



To make the cakes:

  • Preheat oven to 350°F/180°C/Gas Mark 4. Oil whoopie pie pan or apply baking sheet in a baking pan.
  • In a large bowl, using an electric mixer, beat together sugar, butter, vanilla extract, baking powder, salt, and baking soda. When mixed, fold in the egg and carry on beating until nice and smooth.
  • Place Dutch process cocoa and beat all over again, then apply four, and milk and continue mixing until smooth and well incorporated.
  • Fill up whoopie pie pan or simply drop the dough by quarter cupfuls onto a baking In case you are using a baking pan, make space of 1 inch between the cakes because they will grow.
  • Place in the oven and bake about 10-14 minutes or until firm. Remove and allow cooling completely in the pan. While cooling, prepare the peanut buttercream.

To make the peanut buttercream:

  • In a bowl, using an electric mixer, beat peanut butter together with the melted butter until combined.
  • Gradually add sugar and beat until thick. Then, pour the milk in and continue mixing for around 2 minutes until you get a smooth, spreadable, and fluffy buttercream.
  • Spread butter filling on one pie and sandwich with other pie. Repeat the process until you finish all the pies. You can enjoy immediately or keep stored in a plastic wrap.


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