These Mini Monster Chocolate Whoopie Pies are perfect for Halloween. They couldn’t be easier to create and are guaranteed to bring smiles to the table!
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Original content posted October 2014. Updated October 2020.
In my book, you really can’t top dessert. That is unless it’s a dessert with personality! If you didn’t laugh or at least crack a smile when you caught a glimpse of these Mini Monster Chocolate Whoopie Pies with Orange Cream Filling, we need to chat.
I might just have to personally hand deliver you a few so that you can see them in person. I promise that would do the trick! It definitely had my three little ones shrieking with joy. Well, that is until they started bickering about who got the treat with the most eyeballs!
Why Do They Call it A Whoopie Pie?
Such a crazy name for a dessert! To me, the chocolate discs are like the cross between a cake and a brownie and contain a delicious buttercream type filling.
According to Amish lore, when children would find these treats in their packed lunches, they would shout “Whoopie!” and that’s how they received their name. Apparently they were considered a very special treat because they originally were made from leftover batter.
The Best Chocolate Whoopie Pies
What makes these Mini Monster Chocolate Whoopie Pies the best? Chocolate milk! The traditional ingredients of flour, cocoa, butter and sugar are all present but it’s the chocolate milk that really makes these chocolate whoopie pies the best. It adds a true depth of flavor without being cloyingly sweet.
Halloween Whoopie Pies
These Mini Monster Chocolate Whoopie would make a perfect sweet for your child’s Halloween classroom party. I would know! I walked my first grader to her classroom door earlier this week with a tray of them for her and her classmates as an early holiday treat. (Bonus mom points for me!)
I love that they’re the perfect size for littler hands but also just enough of a treat for adults, too!
How to Make Perfect Whoopie Pies
The key to making perfect whoopie pies is a tool that I keep in my kitchen drawer at all times. A tablespoon sized cookie scoop. Using this scoop insures that each and every whoopie pie is the exact same size. Definitely an important trait so that the top and bottom halves of each whoopie pie go together perfectly.
If you’re looking for more fall inspired treats, I’ve got more recipes where these Mini Monster Chocolate Whoopie Pies came from! My Pumpkin Spice Oreo Cheesecake Brownies, Halloween Candy Apple Crisp or Black Bottom No Bake Pumpkin Cheesecake are always a hit with our family and friends.
How to Make Mini Monster Chocolate Whoopie Pies
[1] In a large bowl, add flour, cocoa, baking soda, and salt.
[2] Whisk dry ingredients together to combine. Set aside.
[3] In the bowl of an electric mixer, add butter and sugar.
[4] Cream together on medium speed until light and fluffy.
[5] Add egg, coffee and vanilla to bowl.
6] Mix together on medium speed until thoroughly combined.
TIP: You want to mix together until single ingredients are no longer visible.
[7] Add half of flour mixture to mixing bowl.
[8] Mix on low speed until almost fully combined, being careful not to over mix.
TIP: It’s okay if you see a bit of the flour mixture remaining as it will continue to be mixed in the next step.
[9] Add half of chocolate milk to mixing bowl and mix together on low speed until combined.
Repeat steps 7-9 again so that all of the flour mixture and chocolate milk are added and combined.
[10] Using a tablespoon scoop, scoop batter onto parchment or silicone mat lined baking sheet, leaving approximately 2″ around each cake.
TIP: I love to use these precut parchment sheets when I’m baking to make my time in the kitchen super easy and less messy.
TIP: Because this is a somewhat sticky batter, I like to spray the inside of my cookie scoop with nonstick spray before getting started to insure it releases evenly.
[11] Bake at 350 degrees for 8-10 minutes or until cakes spring back to the touch. Cool halves completely.
How to Make Orange Cream Filling for Whoopie Pies
[12] Add butter and half of the powdered sugar in the bowl of an electric mixer.
[13] Cream together on medium speed until light and fluffy.
[14] Add remaining powder sugar.
[15] Cream together on medium speed until fully combined.
[16] Add milk and food coloring to mixing bowl.
TIP: For the most vivid color, I prefer to use gel food coloring instead of the typical coloring you find at the grocery store.
[17] Mix together on medium speed until food coloring is completely incorporated and frosting is light and fluffy.
TIP: Frosting too thick? Add milk, a tablespoon at a time, until desired consistency is reached.
TIP: Frosting too thin? Add powdered sugar, a 1/4 cup at a time, until desired consistency is reached.
[18] Fill large pastry bag with orange cream frosting and pipe on the bottom of one whoopie pie half.
TIP: Don’t have a pastry bag? No problem! Simply add your frosting to a zip top storage bag and snip off one of the corners to act as an impromptu pastry bag.
[19] Top frosting covered half with another pie half to create whoopie pie.
TIP: Want to get even more creative? You can also roll the assembled whoopie pie in holiday sprinkles for another fun look!
[20] Dot the back of candy eyes with frosting to adhere to whoopie pie to create a face.
If you’ve tried these Mini Monster Chocolate Whoopie Pies with Orange Cream Filling or any other recipe on Melanie Makes, please let me know your thoughts in the comments below. I love hearing from you and respond to each and every comment!
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Mini Monster Chocolate Whoopie Pies with Orange Cream Filling
Ingredients
Mini Monster Chocolate Whoopie Pies
- 4 cups flour
- 1-1/3 cups cocoa
- 2-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 2 cups brown sugar
- 2 eggs
- 2 tablespoons coffee prepared
- 2 teaspoons vanilla
- 2 cups chocolate milk
Orange Cream Filling
- 1 cup butter softened
- 4 cups powdered sugar
- 1/4 cup milk
- 2-3 drops orange food coloring
- candy eyes
Instructions
Mini Monster Chocolate Whoopie Pies
- Preheat oven to 350 degrees.
- In a large bowl, add flour, cocoa, baking soda, and salt.
- Whisk dry ingredients together to combine. Set aside.
- In the bowl of an electric mixer, add butter and sugar.
- Cream together on medium speed until light and fluffy.
- Add egg, coffee and vanilla to bowl.
- Mix together on medium speed until thoroughly combined.TIP: You want to mix together until single ingredients are no longer visible.
- Add half of flour mixture to mixing bowl.
- Mix on low speed until almost fully combined, being careful not to over mix.TIP: It's okay if you see a bit of the flour mixture remaining as it will continue to be mixed in the next step.
- Add half of chocolate milk to mixing bowl and mix together on low speed until combined.
- Repeat three previous steps again so that all of the flour mixture and chocolate milk are added and combined.
- Using a tablespoon scoop, scoop batter onto parchment or silicone mat lined baking sheet, leaving approximately 2" around each cake. TIP: I love to use these precut parchment sheets when I’m baking to make my time in the kitchen super easy and less messy.TIP: Because this is a somewhat sticky batter, I like to spray the inside of my cookie scoop with nonstick spray before getting started to insure it releases evenly.
- Bake at 350 degrees for 8-10 minutes or until cakes spring back to the touch. Cool halves completely.
Orange Cream Filling
- Add butter and half of the powdered sugar in the bowl of an electric mixer.
- Cream together on medium speed until light and fluffy.
- Add remaining powder sugar.
- Cream together on medium speed until fully combined.
- Add milk and food coloring to mixing bowl.TIP: For the most vivid color, I prefer to use gel food coloring instead of the typical coloring you find at the grocery store.
- Mix together on medium speed until food coloring is completely incorporated and frosting is light and fluffy.TIP: Frosting too thick? Add milk, a tablespoon at a time, until desired consistency is reached.TIP: Frosting too thin? Add powdered sugar, a 1/4 cup at a time, until desired consistency is reached.
Assemble Whoopie Pies
- Fill large pastry bag with orange cream frosting and pipe on the bottom of one whoopie pie half.TIP: Don't have a pastry bag? No problem! Simply add your frosting to a zip top storage bag and snip off one of the corners to act as an impromptu pastry bag.
- Top frosting covered half with another pie half to create whoopie pie.TIP: Want to get even more creative? You can also roll the assembled whoopie pie in holiday sprinkles for another fun look!
- Dot the back of candy eyes with frosting to adhere to whoopie pie to create face.
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