What is a whoopie pie?

A whoopie pie is an American dessert made from two soft rounds of chocolate cake with creamy fillings sandwiched in between.

Whoopie pie with cake mix

For this whoopie pie recipe, I really wanted to make it as easy as possible so I used a store-bought cake mix. Using cake mix saves time in measuring and shopping for a bunch of ingredients. Baking everything from scratch is nice, but when these super easy whoopie pies taste so good, what’s the harm in cutting corners? 🙂 I adapted this recipe from bettycrocker.com and add my own twists.

Whoopie Pie Filling Options

Traditionally, whoopie pie fillings are vanilla buttercream frosting and marshmallow fluff but we can experiment with frosting options. For this recipe, I have two options depending on how much time you are willing to spend.

Option 1 – Use store-bought cake frostings to save time

There’s no shame in wanting to save time. Store-bought frostings are easy to use and come in lots of flavor options.

I also tried whoopie pies with store-bought marshmallow filling by itself, but the cream will melt away from the cake very quickly so it is not recommended unless you eat them immediately.

Option 2 – Make your own buttercream frosting

If you love cream cheese, you’ll love my cream cheese flavored buttercream. It takes extra effort but it’s still easy enough to whip up. Of course, you can make your favorite kind of buttercream as well 🙂

Ingredients

For the chocolate cake

• 1box Betty Crocker Super Moist Devil’s Food cake mix
• 3/4cup milk
• 1/2cup butter, melted
• 3 eggs
• 1box (4-serving size) chocolate instant pudding and pie filling mix

For the filling

Option 1 – Store-bought cake frosting

• 2 containers Betty Crocker Whipped Fluffy White Frosting or any other flavor of your choice

Option 2 – Homemade cream cheese buttercream

• ½ cup butter, softened
• 8oz cream cheese, softened
• 2 ½ cups powdered sugar
• 2 tablespoons milk
• 2 teaspoons vanilla

For the decoration

• Wilton Valentine’s Day Assorted Shimmer Sprinkles

Instruction

For the chocolate cake

1. Heat oven to 350°F.
2. Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
3. In a large bowl, beat the cake mix, milk, butter, eggs, and the instant pudding mix with an electric mixer on low speed until moistened; beat 1 minute longer on high speed.

4. Pour batter into a 1-gallon Ziploc bag. Seal the bag and cut a small hole off of one of the bottom corners.

5. Pipe batter into 1 to 2-inch circles onto cookie sheets. Then make sure to pipe it at least 1-inch apart to allow spreading. (I piped about 1.5-inch circles and made 40 whoopie pies at the end)

6. Bake 10 to 12 minutes until set. Be careful to not overbake. Cool 2 minutes; remove from cookie sheets and place on a cooling rack. Cool completely before filling.

For the cream cheese buttercream filling (If you chose to use store-bought frostings, skip to the assembly instruction)

1. In a large bowl, beat softened butter, softened cream cheese, powdered sugar, milk, and vanilla with an electric mixer on medium speed for 2 to 3 minutes or until smooth. Cover the bowl and refrigerate until ready to assemble.

For the assembly

1. Once the chocolate cakes are cooled, fill a piping bag or a large Ziploc bag with the filling. Cut a small hole off of one of the bottom corners.
2. Pipe filling on the flat side of one cake. Top with the second cake, flat side down to make a sandwich. Continue until all cakes are used.
3. (Optional) Decorate the whoopie pie with cute sprinkles.

Do whoopie pies need to be refrigerated?

Yes. To avoid the filling melting and keep the whoopie pies fresh, they should be refrigerated in an airtight container. If properly refrigerated, whoopie pies last up to 7 days. If you choose to freeze them in an airtight container, They will last for up to two months.

If you like this easy whoopie pie recipe, you may also like:

• Maritozzi with Whipped Cream & Fruits
• Brownie Bites – Packed with Protein

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Whoopie Pie – Easy Recipe with Cake Mix

This easy whoopie pie recipe is the best!! This recipe uses store-bought cake mix and you can whip these up fast. These whoopie pies are super chocolatey and can be filled with any store-bought frosting or my special cream cheese flavored buttercream.

Course Dessert, Snack

Cuisine American

Keyword whoopie pie

Prep Time 1 hour hour

Cook Time 10 minutes minutes

cooling time 1 hour hour

Total Time 2 hours hours 10 minutes minutes

Servings 40 pies

Equipment

• Large bowls
• Cookie Sheets
• Parchment paper / silicone baking liners
• Electric mixer
• 1-gallon Ziploc bag
• Piping bag

Ingredients

For the chocolate cake

• 1 box Betty Crocker Super Moist Devil’s Food cake mix
• ¾ cups milk
• ½ cups butter melted
• 3 eggs large
• 1 box 4-serving size chocolate instant pudding and pie filling mix

For the filling (Option 1 – Store-bought cake frosting)

• 2 containers Betty Crocker Whipped Fluffy White Frosting Or any other flavor of your choice

For the filling (Option 2 – Homemade cream cheese buttercream)

• ½ cups butter softened
• 8 oz cream cheese softened
• 2½ cups Powdered sugar
• 2 tablespoons milk
• 2 teaspoons vanilla extract

For the decoration (Optional)

• Wilton Valentine’s Day Assorted Shimmer Sprinkles

Instructions

For the chocolate cake

• Preheat oven to 350°F.
• Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
• In a large bowl, beat the cake mix, milk, butter, eggs, and the instant pudding mix with an electric mixer on low speed until moistened; beat 1 minute longer on high speed.
• Pour batter into a 1-gallon Ziploc bag. Seal the bag and cut a small hole off of one of the bottom corners.
• Pipe batter into 1 to 2-inch circles onto cookie sheets. Then make sure to pipe it at least 1-inch apart to allow spreading. (I piped about 1.5-inch circles and made 40 whoopie pies at the end)
• Bake 10 to 12 minutes until set. Be careful to not overbake. Cool 2 minutes; remove from cookie sheets and place on a cooling rack. Cool completely before filling.

For the cream cheese buttercream filling (If you chose to use store-bought cake frosting, skip to assembly instruction)

• In a large bowl, beat softened butter, softened cream cheese, powdered sugar, milk, and vanilla with an electric mixer on medium speed for 2 to 3 minutes or until smooth. Cover the bowl and refrigerate until ready to assemble.

For the assembly

• Once the chocolate cakes are cooled, fill a piping bag or a large Ziploc bag with the filling. Cut a small hole off of one of the bottom corners.
• Pipe filling on the flat side of one cake. Top with the second cake, flat side down to make a sandwich. Continue until all cakes are used.
• (Optional) Decorate the whoopie pie with cute sprinkles.

The post Whoopie Pie – Easy Recipe with Cake Mix appeared first on Simply A Homebody.

When you are having cravings for rich chocolate desserts while you are on a low-sugar / keto diet, these mini chocolate cheesecakes are it! They are rich in flavor and so satisfying to snack on.

This recipe is super easy to follow, and the mini cheesecakes can be made ahead of time as they refrigerate/freeze perfectly. You can make them in a regular springform pan if you like but making them in a muffin tin helps portion control:)

Choosing The Right Chocolate

Depending on which chocolate you use to make these mini chocolate cheesecakes, the sugar content will vary. The higher the cacao content in chocolates tends to be the lesser sugar. But I understand not everyone is a fan of dark chocolate. If you prefer sweeter chocolate, try sugar-free milk chocolates for this recipe. I tried them myself, and they tasted as good as any normal milk chocolates:)

Nutrition Label

Here is the nutrition label for one mini chocolate cheesecake when it’s baked with sugar-free chocolates:

If calories are also the concern, you can swap full-fat cream cheese to 1/3-less-fat cream cheese, then the calorie will go down to 188kcal per serving size.

Baking Tips for These Mini Chocolate cheesecakes

Make sure the cream cheese is at room temperature

Using the cold cream cheese right out of the refrigerator may cause the batter to be lumpy. Leave it out on a counter overnight or microwave it for 20 seconds at 50% power.

Bake the chocolate cheesecakes in a water bath

The water bath helps the cheesecakes to bake slowly and evenly without browning the top.

Do NOT open the oven door in the first 30 minutes of baking

The temperature changes cause cracking (I used to make this mistake all the time because I was too impatient 🙁

Cool the cheesecakes to room temperature inside the oven

The sudden temperature change causes cheesecakes to crack. Once it’s baked, leave the oven door cracked open until the cheesecakes cool to room temperature. Then cool them even more in the refrigerator.

If you like these mini chocolate cheesecakes, you may also like:

• Mini Cream Puffs – 0 Carbs and 0 Sugar
• Sweet Potato Bites – Low Fat & Low Sugar

Mini Chocolate Cheesecakes – Low-Sugar & Crustless

These mini chocolate cheesecakes are dense and rich in flavor, and any chocolate lovers will be in love <3 Make sure to use dark chocolate with high cacao content or sugar-free chocolate to keep the cheesecakes low-sugar and low-carb.

This recipe was adapted from @ayumi_cook_ 's recipe.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Resting Time 7 hours hrs

Total Time 8 hours hrs

Course Dessert

Cuisine Other

Servings 6 mini chocolate cheesecakes

Equipment

• A muffin tin
• Cupcake liners
• Hand mixer/stand mixer
• A deep and large baking container for a water bath (e.g., a deep turkey roaster pan)
• Piping Bags

Ingredients

  

Chocolate Cheesecakes

• 1/2 cup sugar-free chocolate or dark chocolate with a high cacao content 70g
• 1/2 cup heavy whipping cream
• 3/4 cup cream cheese softened
• 1 1/2 tablespoon erythritol
• 1 teaspoon vanilla extract
• 1 1/2 tablespoon unsweetened cocoa powder

Decorating

• 1-2 tablespoon unsweetened cocoa powder optional

Instructions

• Preheat the oven to 320F (160C) and place cupcake liners (about 6) in a muffin tin.
• In a small bowl, place dark chocolate and heavy whipping cream. Put saran wrap over the bowl and microwave it in 10 seconds increments and mix. Repeat until the chocolate and the whipping cream are fully combined then set it aside.
• In a large bowl, mix softened cream cheese, erythritol, and egg yolk until combined.
• Add melted chocolate mixture into the cream cheese mixture and mix well.
• Sift cocoa powder into the mixture and mix until everything is completely combined.
• Pour the chocolate cream cheese mixture evenly into cupcake liners.
• Bake in a water bath for 40 – 50 minutes or until the tops look firm. Once baked, leave the mini cheesecakes inside the oven with the oven door slightly open and let it cool to room temperature (about an hour).
• Rest the cheesecakes in a refrigerator for at least 6 hours or overnight.
• Dust the cheesecakes with unsweetened cocoa powder before serving (optional) and enjoy!

Keyword Cheesecake

The post Mini Chocolate Cheesecakes – Low-Sugar & Crustless appeared first on Simply A Homebody.