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+ servings
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5 from 1 vote

Whoopie Pie Cupcakes

These whoopie pie cupcakes are super moist, loaded with chocolate chips, and stuffed with a creamy, classic whoopie pie filling.



  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened natural cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/3 cup vegetable or canola oil
  • 2 teaspoons pure vanilla extract
  • 1/2 cup buttermilk, at room temperature* {See notes for Buttermilk Substitutions)
  • 3/4 cup semi-sweet chocolate chips, optional

Cream Filling

  • 1/2 cup butter, softened to room temperature
  • 1/2 cup vegetable shortening, at room temperature
  • 3 1/2 cups confectioners' sugar
  • 2 teaspoons vanilla extract



  • Preheat oven to 350 degrees and line a 12-cup cupcake pan with nonstick cooking spray.
  • In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined. Set aside.
  • In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until well combined and smooth.
  • Pour half of the wet ingredients into the large bowl with the dry ingredients, then pour in half of the buttermilk and mix gently for a few seconds, without over-mixing.
  • Add the rest of the wet mixture to the bowl, then the rest of the buttermilk, and finally, the chocolate chips. Whisk gently for a just few seconds again. (The batter will be thin.)
  • Spoon the batter *Halfway* into the cupcake tins. Filling more than halfway will cause them to overflow and/or sink!! This step is crucial!
  • Bake for 18-21 minutes. They are done when an inserted toothpick comes out clean.
  • Remove them from the oven and allow them to *completely cool* on a cooling rack before you proceed with adding the cream filling.

Cream Filling:

  • Combine all of the cream filling ingredients in a large bowl and use an electronic mixture to combine. The mixture will seem crumbly at first, use rubber spatula to finish mixing until it comes together.
  • Take each cupcake and carefully slice the top of each one off with a knife. Use a small cookie scoop and place a heaping spoonful of cream filling in the middle of each cupcake.
  • Place the cupcake top over the cream and push down gently to spread the cream around the top. Repeat for each cupcake, and prepare to be amazed.


Calories: 525kcal, Carbohydrates: 67g, Protein: 3g, Fat: 28g, Saturated Fat: 10g, Cholesterol: 53mg, Sodium: 189mg, Potassium: 189mg, Fiber: 2g, Sugar: 56g, Vitamin A: 305IU, Calcium: 50mg, Iron: 1.8mg