18 Decadent Whoopie Pie Recipes Cake Mix Delights

Picture this: a plate piled high with fluffy, irresistible whoopie pies, each one a little bundle of joy made effortlessly with cake mix. Whether you’re a baking novice or a seasoned pro, these 18 decadent recipes are your ticket to sweet, shareable delights that promise to wow at any gathering. Dive into our roundup and discover how easy it is to turn simple cake mix into extraordinary treats!

Classic Chocolate Whoopie Pies with Cake Mix

Zipping through the pages of my grandmother’s recipe book, I stumbled upon a treasure that brought back floods of memories—Classic Chocolate Whoopie Pies made with cake mix. It’s a simple joy, really, the way these little cakes bring people together, their chocolatey aroma filling the kitchen with warmth.

Ingredients

• 1 box chocolate cake mix (use your favorite brand for best results)
• 1/2 cup vegetable oil (or any neutral oil)
• 2 large eggs (room temperature for smoother batter)
• 1/2 cup water (adjust if batter seems too thick)
• 1/2 cup unsalted butter, softened (for a richer filling)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (pure extract for better flavor)
• 2 tbsp milk (adjust to achieve desired filling consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, combine the chocolate cake mix, vegetable oil, eggs, and water. Mix until just combined; avoid overmixing to keep the cakes tender.
3. Drop tablespoon-sized portions of the batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
4. Bake for 10-12 minutes, or until the cakes spring back when lightly touched. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
5. While the cakes cool, beat the softened butter in a medium bowl until creamy. Gradually add the powdered sugar, vanilla extract, and milk, beating until the filling is smooth and fluffy.
6. Once the cakes are completely cool, spread or pipe the filling onto the flat side of half the cakes, then top with the remaining cakes to form whoopie pies.

Gently pressing into a whoopie pie reveals its soft, cakey texture, with the creamy filling adding just the right amount of sweetness. Serve them chilled for a firmer filling, or at room temperature for a softer bite. Either way, they’re a delightful treat that’s sure to evoke smiles and perhaps a few cherished memories.

Red Velvet Whoopie Pies with Cream Cheese Filling

Lingering over the thought of a dessert that marries the rich, velvety texture of red velvet with the creamy tang of cream cheese, I find myself drawn to the simplicity and joy of whoopie pies. These handheld treats, with their soft cake-like exterior and lush filling, are a testament to the beauty of combining flavors and textures in just the right way.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (or margarine for a lighter version)
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp red food coloring (adjust for deeper hue)
• 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar added, let sit for 5 minutes)
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2 minutes.
4. Add the egg, vanilla extract, and red food coloring to the butter mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the tops spring back when lightly touched. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. For the filling, beat the softened cream cheese and butter together on medium speed until smooth.
9. Gradually add the powdered sugar and vanilla extract, beating until the filling is light and fluffy.
10. Once the whoopie pies are completely cooled, spread or pipe the cream cheese filling onto the flat side of half of the cakes, then top with the remaining cakes.

Nowhere does the contrast between the moist, slightly tangy cake and the sweet, creamy filling shine brighter than in these whoopie pies. Serve them chilled for a firmer filling or at room temperature for a softer bite, perhaps with a dusting of powdered sugar for an extra touch of sweetness.

Pumpkin Spice Whoopie Pies with Cake Mix

Evenings like these call for something sweet, something that wraps you in warmth with every bite. Pumpkin spice whoopie pies, made effortlessly with cake mix, are just that—a hug in dessert form, perfect for savoring slowly.

Ingredients

• 1 box (15.25 oz) spice cake mix (or pumpkin spice cake mix for extra flavor)
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 large eggs
• 1 tsp vanilla extract (adjust to taste)
• 1/2 cup milk (whole milk recommended for richness)
• 1/2 cup unsalted butter, softened (for filling)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (for filling)
• 1-2 tbsp milk (as needed for filling consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, combine the cake mix, pumpkin puree, melted butter, eggs, and vanilla extract. Mix until just combined; avoid overmixing to keep the pies tender.
3. Drop tablespoon-sized portions of the batter onto the prepared baking sheets, spacing them about 2 inches apart. Tip: Use a cookie scoop for uniform sizes.
4. Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched. Tip: Rotate the pans halfway through for even baking.
5. Let the pies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
6. While the pies cool, make the filling by beating the softened butter, powdered sugar, vanilla extract, and milk until light and fluffy. Add milk as needed to reach a spreadable consistency.
7. Once cooled, spread or pipe the filling onto the flat side of half the pies, then top with the remaining pies to form sandwiches.
8. Chill the whoopie pies in the refrigerator for at least 30 minutes before serving to allow the filling to set. Tip: This step ensures they hold their shape when bitten into.

Whoopie pies emerge from the fridge with a soft, cakey texture that contrasts delightfully with the creamy filling. The pumpkin spice flavor deepens over time, making them even more irresistible the next day. Serve them with a dusting of powdered sugar or a drizzle of caramel for an extra touch of autumnal bliss.

Lemon Zest Whoopie Pies with Vanilla Frosting

Now, as the soft glow of the morning light filters through the kitchen window, there’s a quiet joy in preparing something sweet and simple. These lemon zest whoopie pies with vanilla frosting are a tender nod to comfort, blending the bright tang of citrus with the creamy whisper of vanilla.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1/2 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (fine sea salt blends best)
• 1/2 cup unsalted butter, softened (room temperature is key)
• 1 cup granulated sugar (for a lighter texture, avoid packing)
• 1 large egg (bring to room temperature for even mixing)
• 1 tbsp lemon zest (from about 2 lemons, avoid the bitter white pith)
• 1/2 cup whole milk (for richness, though 2% works in a pinch)
• 1 tsp vanilla extract (pure extract offers the best flavor)
• 2 cups powdered sugar (sifted to prevent lumps in frosting)
• 1/2 cup unsalted butter, softened (same as above, room temp is crucial)
• 2 tbsp heavy cream (adjust for desired frosting consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined to ensure even distribution.
3. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes, which incorporates air for a lighter pie.
4. Add the egg, lemon zest, and vanilla extract to the butter mixture, beating until fully incorporated, scraping down the sides as needed for uniformity.
5. Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry, mixing just until combined to avoid overworking the batter.
6. Drop tablespoon-sized portions of batter onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
7. Bake for 10-12 minutes, or until the edges are just golden and the tops spring back lightly when touched, indicating they’re perfectly done.
8. Let the whoopie pies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, preventing them from breaking.
9. For the frosting, beat the softened butter on medium speed until creamy, then gradually add the powdered sugar and heavy cream, beating until smooth and spreadable.
10. Once cooled, spread or pipe frosting onto the flat side of half the whoopie pies, then top with the remaining halves, pressing gently to adhere.

Each bite offers a delightful contrast between the tender, lemony cakes and the lush, vanilla frosting, a harmony of flavors that’s as comforting as it is invigorating. Serve these whoopie pies with a dusting of powdered sugar or alongside a cup of Earl Grey tea for an afternoon treat that feels both special and familiar.

Peanut Butter Chocolate Chip Whoopie Pies

Remembering the first time I baked these whoopie pies, the kitchen filled with a warmth that seemed to slow time itself. There’s something deeply comforting about the combination of peanut butter and chocolate, a pairing that feels like home.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup creamy peanut butter (not natural, for better texture)
• 1/4 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/2 cup semi-sweet chocolate chips (plus more for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the peanut butter, butter, and brown sugar together until light and fluffy, about 3 minutes.
4. Add the egg and vanilla to the peanut butter mixture, beating until fully incorporated.
5. Alternately add the flour mixture and milk to the wet ingredients, beginning and ending with the flour mixture. Mix until just combined.
6. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
7. Using a tablespoon, drop mounds of batter onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
9. Once cooled, sandwich two pies together with additional peanut butter or a dollop of frosting if desired.

As you bite into these whoopie pies, the soft, cake-like texture gives way to the rich, melty chocolate chips, creating a delightful contrast. Serve them slightly warm with a glass of cold milk for an indulgent treat that feels like a hug in dessert form.

Funfetti Cake Mix Whoopie Pies with Rainbow Sprinkles

Fondly remembering the joy of childhood birthdays, this recipe brings a sprinkle of nostalgia into your kitchen with its vibrant colors and sweet, comforting flavors.

Ingredients

• 1 box funfetti cake mix (or any vanilla cake mix with rainbow sprinkles)
• 1/2 cup unsalted butter, softened (for a richer flavor)
• 2 large eggs (room temperature for better mixing)
• 1/4 cup water (adjust if batter seems too thick)
• 1/2 cup rainbow sprinkles (plus extra for decorating)
• 1 cup marshmallow fluff (or homemade marshmallow cream)
• 1/2 cup powdered sugar (sifted to avoid lumps)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, combine the funfetti cake mix, softened butter, eggs, and water. Mix until just combined to keep the batter light.
3. Gently fold in 1/2 cup of rainbow sprinkles to distribute evenly without overmixing.
4. Using a tablespoon, drop rounded portions of batter onto the prepared baking sheets, spacing them 2 inches apart to allow for spreading.
5. Bake for 10-12 minutes, or until the edges are just golden and the tops spring back lightly when touched.
6. Let the whoopie pies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
7. While cooling, prepare the filling by whisking together marshmallow fluff and powdered sugar until smooth and fluffy.
8. Once cooled, spread a generous amount of filling on the flat side of half the whoopie pies, then top with the remaining halves.
9. Roll the edges of the assembled whoopie pies in additional rainbow sprinkles for extra color and texture.

Bite into these whoopie pies to discover a soft, cakey texture with a creamy, sweet center, perfectly balanced by the crunch of sprinkles. Serve them at your next gathering for a playful twist on dessert, or enjoy them as a cheerful treat to brighten any day.

S’mores Whoopie Pies with Marshmallow Filling

Yesterday, as the evening light faded, I found myself craving something sweet, something that would bring the comfort of a campfire into my kitchen. That’s when the idea of S’mores Whoopie Pies with Marshmallow Filling came to mind, a delightful twist on the classic campfire treat.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (sifted for a smoother texture)
• 1/2 tsp baking soda (ensure it’s fresh for maximum rise)
• 1/4 tsp salt (fine sea salt preferred for even distribution)
• 1/2 cup unsalted butter, softened (room temperature for easier mixing)
• 1 cup granulated sugar (can be reduced slightly if preferred)
• 1 large egg (room temperature blends more smoothly)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 1/2 cup whole milk (for richness, but any milk works)
• 1 cup marshmallow fluff (for the filling, homemade or store-bought)
• 1/2 cup graham cracker crumbs (for coating, adds a crunchy texture)

Instructions

1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the pies spring back when lightly touched. Allow them to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. Once cooled, spread a generous amount of marshmallow fluff on the flat side of half the pies, then top with the remaining pies to form sandwiches.
9. Roll the edges of the whoopie pies in graham cracker crumbs for that classic s’mores texture.

Out of the oven, these whoopie pies are a marvel of textures, with the soft, cake-like exterior giving way to the creamy marshmallow filling. The graham cracker crumbs add a delightful crunch, making each bite a perfect homage to the classic s’mores. Serve them with a glass of cold milk for an extra nostalgic touch.

Strawberry Shortcake Whoopie Pies

Zephyrs of summer breeze carry the scent of ripe strawberries through the kitchen window, inspiring a twist on a classic dessert. Strawberry Shortcake Whoopie Pies blend the tender crumb of traditional shortcake with the playful charm of whoopie pies, creating a treat that’s as delightful to make as it is to eat.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (or adjust to sweetness preference)
• 1/2 tsp baking powder (for a light texture)
• 1/4 tsp salt (to balance the sweetness)
• 1/2 cup unsalted butter, softened (or use margarine for a dairy-free option)
• 1 large egg (room temperature for better incorporation)
• 1/2 cup buttermilk (or substitute with milk + 1/2 tbsp vinegar)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup fresh strawberries, diced (plus extra for garnish)
• 1 cup heavy cream (chilled for whipping)
• 2 tbsp powdered sugar (for the whipped cream)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
3. Add the softened butter to the dry ingredients, using a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. In a small bowl, lightly beat the egg, then mix in the buttermilk and vanilla extract.
5. Gradually add the wet ingredients to the dry, stirring just until the dough comes together. Fold in the diced strawberries gently to avoid crushing them.
6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 12-15 minutes, or until the edges are lightly golden and the tops spring back when touched.
8. While the pies cool, whip the heavy cream and powdered sugar together until stiff peaks form.
9. Once the pies are completely cool, spread or pipe the whipped cream onto the flat side of half the pies, then top with the remaining pies to form sandwiches.
10. Garnish with additional diced strawberries if desired, and serve immediately or chill until ready to eat.

Whimsically tender and bursting with fresh strawberry flavor, these whoopie pies offer a delightful contrast between the soft cake and the creamy filling. For an extra touch of summer, serve them on a platter garnished with mint leaves and a drizzle of strawberry sauce.

Cookies and Cream Whoopie Pies with Cake Mix

Whispering the secrets of comfort into your kitchen, these Cookies and Cream Whoopie Pies with Cake Mix blend simplicity with indulgence, offering a tender bite that feels like a hug. Perfect for those moments when you crave something sweet yet effortless, this recipe is a testament to the joy of baking with love.

Ingredients

• 1 box white cake mix (for a lighter texture)
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 2 large eggs (bring to room temperature for even mixing)
• 1/2 cup water (adjust if batter seems too thick)
• 1 cup crushed chocolate sandwich cookies (plus extra for garnish)
• 1/2 cup heavy cream (chilled whips better)
• 1/4 cup powdered sugar (sift to avoid lumps)
• 1 tsp vanilla extract (pure for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, combine the cake mix, softened butter, eggs, and water. Mix until just combined to avoid overworking the batter.
3. Gently fold in the crushed chocolate sandwich cookies, reserving a handful for topping.
4. Using a cookie scoop or tablespoon, drop rounded portions of batter onto the prepared sheets, spacing them 2 inches apart.
5. Bake for 10-12 minutes, or until the edges are lightly golden and the centers spring back when touched.
6. While the pies cool, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form for the filling.
7. Once cooled, spread or pipe the whipped cream onto the flat side of half the pies, then top with the remaining halves.
8. Sprinkle the reserved cookie crumbs over the assembled whoopie pies for a crunchy finish.

Pleasantly soft with a creamy center, these whoopie pies offer a delightful contrast of textures. Serve them chilled for a firmer filling or at room temperature for a melt-in-your-mouth experience, perhaps alongside a glass of cold milk for the ultimate comfort.

Carrot Cake Whoopie Pies with Cream Cheese Filling

Kindly imagine a quiet afternoon, the kind where the kitchen becomes a sanctuary, and baking turns into a meditative act. Today, we’re embracing the warmth of spices and the comfort of cream cheese in a dessert that bridges the gap between cake and cookie.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1 tsp ground cinnamon (or a mix of cinnamon and nutmeg for deeper flavor)
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (room temperature for easier mixing)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract
• 1 cup finely grated carrots (packed to measure, moisture squeezed out slightly)
• 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar as substitute)
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar (sifted to avoid lumps)
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined after each addition.
6. Fold in the grated carrots until evenly distributed throughout the batter.
7. Drop tablespoon-sized portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched.
9. Allow the whoopie pies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. While the pies cool, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy to make the filling.
11. Once cooled, spread or pipe the cream cheese filling onto the flat side of half the whoopie pies, then top with the remaining pies to form sandwiches.

Best enjoyed the day they’re made, these whoopie pies offer a tender crumb and a spiced sweetness that’s perfectly balanced by the tangy cream cheese filling. For an extra touch, dust the tops with powdered sugar or drizzle with a simple glaze before serving.

Banana Pudding Whoopie Pies with Vanilla Wafers

Today feels like the perfect day to share something sweet, something that wraps you in comfort with every bite. Banana pudding whoopie pies with vanilla wafers are just that—a tender embrace of flavors and textures that remind you of home.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda (for lightness)
• 1/4 tsp salt (enhances sweetness)
• 1/2 cup unsalted butter, softened (room temperature blends easier)
• 1 cup granulated sugar (for that classic sweetness)
• 1 large egg (bring to room temperature for even mixing)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup mashed ripe banana (about 1 medium, the riper the better)
• 1/2 cup buttermilk (adds moisture, can substitute with milk + 1/2 tbsp vinegar)
• 1 cup vanilla wafer crumbs (for that nostalgic crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a medium bowl, whisk together the flour, baking soda, and salt until well combined. This ensures your whoopie pies have a uniform texture.
3. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes. This step is crucial for a tender crumb.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.
5. Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
6. Gently fold in the mashed banana until evenly distributed throughout the batter. The banana adds moisture and flavor, so don’t skip this step.
7. Using a cookie scoop or tablespoon, drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart. Sprinkle the tops with vanilla wafer crumbs for extra crunch.
8. Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Once cooled, these whoopie pies reveal a soft, cake-like interior with a subtle banana flavor, complemented by the crunchy vanilla wafer topping. They’re perfect sandwiched with a dollop of whipped cream or banana pudding for an extra indulgent treat.

Mint Chocolate Whoopie Pies with Cake Mix

Remembering the first time I stumbled upon the idea of combining mint and chocolate in a whoopie pie, it felt like uncovering a hidden treasure in the vast sea of desserts. The simplicity of using a cake mix as the base only added to the charm, making it a recipe that’s both accessible and endlessly rewarding.

Ingredients

• 1 box chocolate cake mix (or your favorite brand)
• 1/2 cup vegetable oil (or any neutral oil)
• 3 large eggs (room temperature for best results)
• 1/2 cup water
• 1 tsp peppermint extract (adjust to taste)
• 1 cup marshmallow fluff
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar (sifted to avoid lumps)
• Green food coloring (optional, for a festive touch)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a large bowl, combine the chocolate cake mix, vegetable oil, eggs, and water. Mix until just combined; avoid overmixing to keep the pies tender.
3. Drop tablespoon-sized portions of the batter onto the prepared baking sheets, spacing them about 2 inches apart. This ensures they have room to spread.
4. Bake for 10-12 minutes, or until the pies spring back when lightly touched. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
5. While the pies cool, prepare the filling by beating together the marshmallow fluff, softened butter, powdered sugar, and peppermint extract until light and fluffy. Add a few drops of green food coloring if desired.
6. Once the pies are completely cool, spread or pipe the mint filling onto the flat side of half the pies, then top with the remaining pies to form sandwiches.
7. For best results, chill the whoopie pies for at least 30 minutes before serving. This allows the filling to set and the flavors to meld beautifully.

Unbelievably soft and moist, these whoopie pies offer a delightful contrast between the rich chocolate cakes and the creamy, minty filling. Serve them chilled with a glass of cold milk for a truly indulgent experience, or pack them in a lunchbox for a sweet surprise.

Coconut Dream Whoopie Pies with Toasted Coconut

Kneading through the memories of summer picnics and the warmth of shared desserts, these Coconut Dream Whoopie Pies with Toasted Coconut emerge as a tender embrace of sweetness and texture. They whisper of tropical breezes and the simple joy of baking something truly special.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 tsp baking powder (for a light rise)
• 1/4 tsp salt (enhances flavors)
• 1/2 cup unsalted butter, softened (room temperature for easy mixing)
• 3/4 cup granulated sugar (adjust to sweetness preference)
• 1 large egg (bring to room temperature for even mixing)
• 1/2 cup coconut milk (shake well before measuring)
• 1 tsp vanilla extract (pure for best flavor)
• 1 cup sweetened shredded coconut (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the egg to the butter mixture, beating until fully incorporated, then mix in the vanilla extract.
5. Alternately add the flour mixture and coconut milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined after each addition.
6. Fold in 1/2 cup of the toasted shredded coconut until evenly distributed throughout the batter.
7. Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched.
9. Allow the whoopie pies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Once cooled, spread your favorite filling on the flat side of half the pies, then top with the remaining pies to form sandwiches.
11. Sprinkle the remaining toasted coconut around the edges of the whoopie pies for a decorative and tasty finish.

Velvety and moist, these whoopie pies carry the essence of coconut in every bite, with the toasted coconut adding a delightful contrast. Serve them on a platter garnished with fresh tropical flowers for an unforgettable presentation.

Apple Cinnamon Whoopie Pies with Caramel Drizzle

Yesterday, as the golden light of late summer streamed through my kitchen window, I found myself lost in the comforting ritual of baking. There’s something about the combination of apples and cinnamon that whispers of home, of warmth, of moments shared and memories made.

Ingredients

• 2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp baking soda
• 1 tsp ground cinnamon (or more, for a spicier kick)
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (room temperature blends smoother)
• 1 cup packed brown sugar (light or dark, according to preference)
• 1 large egg
• 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar added, let sit for 5 minutes)
• 1 tsp vanilla extract
• 1 cup finely chopped apples (peeled or unpeeled, your choice)
• 1/2 cup caramel sauce, for drizzling (homemade or store-bought)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until well combined.
3. In a large bowl, beat the softened butter and brown sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the egg to the butter mixture, beating until fully incorporated, then mix in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Gently fold in the chopped apples until evenly distributed throughout the batter.
7. Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when lightly touched.
9. Allow the whoopie pies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
10. Once cooled, drizzle each whoopie pie with caramel sauce just before serving.

Fresh from the oven, these whoopie pies are a delightful contrast of soft, cakey centers and slightly crisp edges, with the sweet tartness of apples and warmth of cinnamon. The caramel drizzle adds a luxurious finish, making them perfect for sharing on a cozy afternoon or as a sweet ending to a family dinner.

Double Chocolate Whoopie Pies with Ganache Filling

Evenings like these call for something indulgent, a treat that feels like a warm hug in dessert form. Double Chocolate Whoopie Pies with Ganache Filling are just that—a perfect blend of rich chocolate and creamy sweetness, ideal for savoring slowly.

Ingredients

• 1 2/3 cups all-purpose flour (spooned and leveled)
• 2/3 cup unsweetened cocoa powder (sifted for clump-free batter)
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened (room temperature for easy mixing)
• 1 cup packed light brown sugar (for a deeper flavor)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract
• 1 cup whole milk (for richer texture)
• 1/2 cup heavy cream (for ganache, can substitute with semi-sweet chocolate chips)
• 1 cup semi-sweet chocolate chips (for ganache, or use dark for intensity)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and brown sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the pies spring back when lightly touched. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
8. For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then pour over the chocolate chips in a bowl. Let sit for 2 minutes, then stir until smooth.
9. Once the pies are cool, spread a generous amount of ganache on the flat side of half the pies, then top with the remaining pies to form sandwiches.
10. How these whoopie pies marry the tender crumb of the chocolate cakes with the silky ganache is nothing short of magic. Serve them slightly chilled for a firmer texture, or at room temperature for a gooier experience.

Maple Bacon Whoopie Pies with Brown Sugar Frosting

Sometimes, the sweetest moments come from the simplest pleasures, like the comforting blend of maple and bacon in a dessert that feels like a hug. These whoopie pies, with their soft cakes and creamy frosting, are a testament to the joy of baking with love and a dash of whimsy.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 tsp baking soda (for lift)
• 1/4 tsp salt (to balance sweetness)
• 1/2 cup unsalted butter, softened (room temperature blends better)
• 1/2 cup brown sugar (packed for moisture)
• 1 large egg (bring to room temperature for even mixing)
• 1/4 cup maple syrup (pure for best flavor)
• 1/2 cup buttermilk (or milk with 1/2 tbsp vinegar, let sit 5 minutes)
• 4 strips bacon, cooked crisp and crumbled (reserve some for garnish)
• 1 cup powdered sugar (sifted to avoid lumps)
• 2 tbsp milk (adjust for desired frosting consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt until well combined.
3. In a large bowl, beat butter and brown sugar on medium speed until light and fluffy, about 3 minutes.
4. Add the egg and maple syrup to the butter mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the wet ingredients, starting and ending with the dry, mixing just until combined after each addition.
6. Gently fold in the crumbled bacon, reserving a tablespoon for garnish.
7. Drop tablespoonfuls of batter onto the prepared baking sheet, spacing them 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched.
9. Let the cakes cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat together powdered sugar and milk until smooth and spreadable.
11. Spread frosting on the flat side of half the cakes, then top with the remaining cakes.
12. Sprinkle the reserved bacon crumbles on top for a salty crunch.

Lightly dusted with powdered sugar or served alongside a cold glass of milk, these whoopie pies offer a delightful contrast of textures and flavors. The maple’s warmth and the bacon’s smokiness create a memorable treat that’s as fun to make as it is to eat.

Blueberry Lemon Whoopie Pies with Cake Mix

Dreaming of summer days and the simple joy of baking, I found myself drawn to the idea of combining the tartness of lemon with the sweetness of blueberries in a whoopie pie. This recipe, using cake mix for ease, brings together these flavors in a soft, cakey sandwich that’s perfect for picnics or a quiet afternoon treat.

Ingredients

• 1 box lemon cake mix (or any flavor you prefer)
• 1/2 cup unsalted butter, softened (for a richer flavor)
• 2 large eggs (room temperature for better mixing)
• 1/2 cup water (adjust if the batter seems too thick)
• 1 cup fresh blueberries (frozen can be used, do not thaw)
• 1 cup cream cheese frosting (homemade or store-bought, as you like)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
2. In a large bowl, combine the cake mix, softened butter, eggs, and water. Mix until just combined to avoid overworking the batter.
3. Gently fold in the blueberries, being careful not to burst them, to distribute evenly throughout the batter.
4. Drop tablespoon-sized portions of the batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
5. Bake for 10-12 minutes, or until the edges are lightly golden and the tops spring back when touched. Rotate the pans halfway through for even baking.
6. Let the whoopie pies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
7. Once cooled, spread a generous amount of cream cheese frosting on the flat side of half the whoopie pies, then top with the remaining halves to form sandwiches.

Unassuming yet delightful, these whoopie pies offer a tender crumb with bursts of juicy blueberries, balanced by the tangy cream cheese filling. Serve them chilled for a firmer texture or at room temperature for a softer bite, perhaps alongside a glass of iced tea for a truly summery experience.

Tiramisu Whoopie Pies with Coffee-Infused Filling

Now, as the quiet hum of the morning settles in, let’s gently unfold the layers of this comforting creation, a blend of classic tiramisu and playful whoopie pies, infused with the deep aroma of coffee. It’s a recipe that invites you to slow down, to savor each step as much as the first bite.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (sifted to avoid lumps)
• 1 tsp baking soda (ensure it’s fresh for best rise)
• 1/2 tsp salt (fine sea salt preferred)
• 1/2 cup unsalted butter, softened (room temperature for easy mixing)
• 1 cup granulated sugar (can reduce slightly if preferred)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure for best flavor)
• 1/2 cup buttermilk (shaken well before measuring)
• 1/2 cup strong brewed coffee, cooled (espresso works great)
• 1 cup mascarpone cheese (full-fat for creamy texture)
• 1/2 cup powdered sugar (sifted to avoid lumps)
• 1 tsp instant espresso powder (dissolved in 1 tsp hot water)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3 minutes.
4. Add the egg and vanilla extract to the butter mixture, beating until fully incorporated.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, mixing just until combined after each addition.
6. Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 10-12 minutes, or until the pies spring back when lightly touched. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
8. While the pies cool, prepare the filling by beating mascarpone cheese, powdered sugar, and the dissolved espresso powder together until smooth and creamy.
9. Once the pies are completely cool, spread or pipe the filling onto the flat side of half the pies, then top with the remaining pies to form sandwiches.

Gently pressing the pies together reveals a tender crumb against the lush, coffee-kissed filling, a delightful contrast that’s both familiar and novel. Serve these whoopie pies with a dusting of cocoa powder or alongside a small cup of espresso to echo the flavors within.

Summary

Heavenly is the word that comes to mind with these 18 decadent whoopie pie recipes, all starting with a simple cake mix! Perfect for home cooks looking to whip up something special with ease. We invite you to try these delightful treats, share your favorites in the comments, and spread the joy by pinning this article on Pinterest. Happy baking!