Don’t let those mischievous grins deceive you; these Monster Whoopie Pies are nothing but sweet inside.I know it looks like they might sink their sharp little teeth into you before you can eat them, but I can assure you, that’s not the case. These paranomal sammies are the perfect cute yet creepy treat for Halloween, which is only nine days away. If you don’t have your menu of goblin grub figured out yet, then I suggest you make these Monster Whoopie Pies. There’s not a ghost or ghoul out there who wouldn’t gobble these right up!
The cookie component of these whoopie pies is rich, dark, and decadent. The soft yet fudgy yet chewy texture can only be explained as the synthesis of cookie, brownie, and cake. Coupled with a light and fluffy Cocoa Buttercream filling, it’s the ultimate chocolate indulgence. And what says Halloween better than chocolate?
Don’t be discouraged if you’re not the most artistic or experienced of bakers. These are super easy to make and assemble, no artistic ability required!
There are no tricks here; these whoopie pies are all treat.
A Few Tips Before You Get Cooking:
- A vanilla buttercream in the center would do just fine, but I chose the chocolate route so that the teeth would stand out better.
- Don’t overbake the cookies or they’ll get hard.
- You could do this same thing with cookie sandwiches or ice cream sandwiches.
- Some people think sifting is an unnecessary step, but it’s actually essential. Certain ingredients (cocoa powder is a big offender) clump up and won’t break up no matter how much mixing you do. Sifting gets rid of these clumps.
- Don’t overmix the cookie batter or you’ll affect the texture or the finished product.
- Unless you want half your cookies to break off and get stuck on the tray, use parchment paper. DO NOT use nonstick cooking spray instead; this causes the bottom of the cookies to burn.
Monster Whoopie Pies
Inspired by Pillsbury
For the Whoopie Pies
Adapted from Food Network
- 2 ounces unsweetened chocolate, chopped
- 4 ounces semisweet chocolate, chopped
- 1/2 cup unsalted butter (1 stick)
- 1 cup sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/4 cup natural cocoa powder
- 1/2 teaspoons baking powder
- 3/4 teaspoons fine salt
For the Cocoa Buttercream Filling
By The Smart Cookie Cook
- 2 sticks unsalted butter, at room temperature
- 5 cups powdered sugar
- 1/4 cup + 2 tbsp. cocoa powder, sifted
- 1 tbsp. vanilla extract
- 1/4 tsp. salt
- 3 tbsp. heavy cream
For the decor
- 10 large marshmallows
- 20 M&M’s
- leftover Cocoa Buttercream (you will have enough left after filling the pies, so don’t worry)
- 1 cup white chocolate chips
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper or a silicon baking sheet.
- Put the unsweetened and semisweet chocolates and butter in a medium microwave-safe bowl; cook for 30 second intervals, stirring well in between each interval until completely melted.
- Whisk the sugar, eggs and vanilla into the chocolate mixture until smooth.
- Sift the flour, cocoa, baking powder and salt into another bowl. Gradually whisk the dry ingredients into the wet ingredients until moistened. Switch to a rubber spatula and finish folding the batter together; take care not to over-mix.
- Use an ice cream scoop to drop 2-3 tbsp. of batter onto the prepared pan. Repeat to make 20 cookies, no more than 6 cookies to a tray. Bake until a toothpick inserted into the middle of the center-most cookie comes out with just a few crumbs, about 6 minutes.
- Cool the cookies slightly then transfer to wire racks to cool completely.
- Make the filling: In a standing mixer fitted with the whisk attachment, beat butter on medium speed for 30 seconds. Beat in the sugar 1 cup at a time, scraping down sides in between additions. Beat in the cocoa powder, salt, vanilla, and cream on high until well-combined and fluffy, about 2 minutes. Make sure you give the cream time to whip up.
- Use a piping back, a makeshift ziplock piping bag, or a knife to put a thick layer of frosting on the flat side of half the cookies. It should be about 3/4-inch thick. Place another cookie flat side-down on top of the frosting and press down lightly while twisting.
- To decorate: Stick white chocolate chips onto the filling around half of the pie’s diameter. Press in lightly.
- Cut the marshmallows in half width-wise. Use toothpicks to skewer two onto each whoopie pie, flat side facing up or angled upwards. Don’t put it straight out or the M&Ms won’t stick. Use leftover frosting to glue an M&M pupil onto the center of each marshmallow eye.