SunButter Chocolate Whoopie Pies
I wanted to thank SunButter® for sponsoring this SunButter Chocolate Whoopie Pies recipe! As always, all opinions and ideas are 100% my own.
Chocolate Whoopie Pies + SunButter Filling = dessert heaven! These peanut-free SunButter Chocolate Whoopie Pies feature 2 soft and fluffy chocolate cake-cookies that are sandwiched over a dreamy SunButter buttercream filling! These little whoopie pies are the perfect little dessert that everyone can enjoy!
WHAT IS SUNBUTTER?
SunButter, for those who have never heard of it or had the pleasure of trying it, is a seed-butter spread that is made from sunflower seeds! SunButter is an excellent alternative to nut-butters for any one with allergies, sensitivities, or looking to incorporate a delicious, but healthier alternative to most nut-butters! It has 7g of protein per serving, is jam-packed with vitamins & minerals, and has absolutely no trans-fat and actually has less saturated fat than your typical almond butter!
Check out my SunButter Salted Caramel Cheesecake, SunButter Pretzel Chocolate Cupcakes, or any of my other SunButter recipes if you’re interested in more SunButter recipes!
What are Chocolate Whoopie Pies?
A Whoopie Pie, otherwise known as Mallomars or Moon Pies, are a classic American baked good that involves 2 mini cake mounds that are filled with some sort of creamy filling. The cake mounds can range in flavor from chocolate, like in these SunButter Chocolate Whoopie Pies, to red velvet, to funfetti! The filling is just as versatile as the type of cake used as well! The texture of whoopie pies is should be pillowy and soft, and the filling should be creamy and smooth.
How to Make the SunButter Chocolate Whoopie Pies
1. Combine wet ingredients: In a large mixing bowl, mix together the brown sugar, sour cream, oil, egg, and vanilla.
2. Combine dry ingredients: In a medium bowl, whisk together the flour, cocoa, instant coffee, baking powder, baking soda, and salt.
3. Add dry to wet: Add the dry ingredients into the bowl with the wet ingredients, then whisk together until just combined and smooth!
4. Spoon mounds onto baking sheets: Using a small cookie scoop (a ¾ oz one is good!) scoop mounds of batter onto 2 parchment lined baking sheets (12 per sheet). Try to make the mounds as round as possible! You may have to use your fingers to push the batter around into the right shape.
5. Bake: Bake the chocolate whoopie pies, then allow to cool completely before filling with the SunButter buttercream!
SunButter Buttercream Filling
The filling for the fudgy chocolate whoopie pies are SO EASY! I’m serious. Just add the butter, SunButter, and vanilla into a medium bowl and beat together until it is smooth and well-combined! Then simply add the confectioners sugar and beat again until incorporated and smooth!
To fill the nut-free chocolate whoopie pies, I add the SunButter buttercream to a piping bag that has been fitted with a medium round tip, then I pipe a layer of filling onto ½ of the whoopie pies, then top with the remaining halves!
Get the Recipe: SunButter Chocolate Whoopie Pies
Ingredients
Chocolate Whoopie Pies
- 1 cup (220g) Brown Sugar
- 3/4 cup (180ml) Sour Cream
- 1/2 cup (120ml) Vegetable Oil
- 1 Large Egg
- 1½ tsp Vanilla Extract
- 1½ cups (180g) All-Purpose Flour
- 1/3 cup (33g) Dutch Process Cocoa Powder,, sifted
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp Table Salt
SunButter Filling
- 1/4 cup (60g) Original SunButter
- 1/4 cup (57g) Unsalted Butter,, at room temperature
- 1/2 tsp Vanilla Extract
- 1¼ cups (150g) Confectioners Sugar
Instructions
Chocolate Whoopie Pies
- Preheat the oven to 350°F and prepare 2 baking sheets with parchment. In a large mixing bowl, add the brown sugar, sour cream, vegetable oil, egg, and vanilla. Whisk until very smooth.
- In a separate bowl, add flour, sifted cocoa powder, baking powder, baking soda and salt. Whisk until smooth.
- Using a sieve, sift the dry ingredients into the bowl with the wet ingredients. Use a hand-mixer to mix the dry ingredients into the wet. Mix only until everything is incorporated and smooth, but ensuring not to over mix.
- Using a small ¾ ounce cookie scoop, scoop little mounds of batter onto the prepared baking sheets (12 per sheet), ensuring there is about 2 inches of space between each.
- Place the baking sheets into the oven and bake for 10-11 minutes. When done, the cookies should have a springy top, and a toothpick should come out clean. Allow to cool completely before filling.
SunButter Filling
- In a medium mixing bowl, add the SunButter, butter and vanilla. Beat together with a hand mixer until well combined and smooth looking. Add the confectioners sugar, then beat until smooth.
- Using a piping bag, cover ½ of the cookies with the filling, then place the other halves on top. Allow whoopie pies to ‘meld’ together for 2 hours before enjoying
