Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Mini Chocolate Whoopie Pies 4.0 (169) These chocolatey, two-bite whoopie pies are great for feeding a crowd. Close Prep Time: 1 hr Cook Time: 15 mins Total Time: 4 hrs 15 mins Servings: 32 Jump to recipe These mini chocolate whoopie pies make a delightful, two-bite dessert and are so much fun to bake and assemble. They're perfect for a picnic, party, or potluck and are excellent for feeding a large crowd (this recipe makes 32 individual pies!). The tender cookies get their chocolatey flavor from Dutch-processed cocoa powder and some warm depth from dark brown sugar. They only require about 15 minutes to bake before they're ready to be cooled and filled. We love piping them with a fluffy, just-sweet-enough whipped ganache, but you can swap in the frosting of your choice if you'd like to switch up the flavor. 45 Potluck Desserts That Everyone Will Love Making the Whipped Ganache A light and fluffy whipped ganache with deep chocolate flavor is a delicious complement to the tender cookies. To make it, first follow the steps for our classic ganache recipe, then let it cool to room temperature. As it cools, stir it often for 45 minutes to 1 hour to keep it from solidifying; beat it with an electric mixer on medium-high speed until pale in color and fluffy, 2 to 4 minutes. When piping the ganache, have a drinking glass or plastic quart container handy to set the piping bag in—tip side down—as needed. It can also be helpful to stand the bag up in the container when filling it with more frosting. Make Ahead You can bake and fill the whoopie pies up to one day ahead of serving; store them in an airtight container in the refrigerator. Directions Heat oven; sift dry ingredients: Preheat oven to 375°F. Sift flour, cocoa, baking soda, and 1/2 teaspoon salt into a medium bowl. Beat shortening, sugars, and butter; add egg: Beat shortening, sugars, and butter with a mixer on high speed until smooth, about 3 minutes. Add egg, and beat until mixture is pale and fluffy, about 2 minutes. Alternate adding in flour mixture, milk, and vanilla: Reduce speed to low. Mix in flour mixture in 2 additions, alternating with milk and vanilla, beginning and ending with flour. Be sure not to over-mix the batter when adding the wet and dry ingredients, as doing so can result in flat cookies. Drop dough onto baking sheet; bake, then let cool: Drop mounds of dough (about 2 teaspoons each) onto parchment-lined baking sheets, spacing each 2 inches apart. Bake until cookies spring back when lightly touched with a finger, 12 to 14 minutes. Let cool on sheets set on wire racks for 10 minutes. Transfer cookies to racks, and let cool completely. Pipe whipped ganache onto cookies; close to form pies: Transfer whipped ganache to a disposable pastry bag, and snip a 1/2-inch opening. Pipe ganache (2 to 2 1/2 teaspoons each) onto flat sides of half the cookies. Sandwich with remaining cookies, pressing gently. Storage Store leftover whoopie pies in an airtight container in the refrigerator for three to five days. Let them sit at room temperature for a few minutes before enjoying to let the ganache soften slightly. More Whoopie Pie Recipes to Try: Chocolate Whoopie Pies With Vanilla Buttercream Frosting Banana Whoopie Pies Pumpkin Whoopie Pies With Cream Cheese Filling Whoopie Hearts With Raspberry Meringue Whoopie Pie Filling Martha made this recipe on episode 402 of Martha Bakes. Updated by Esther Reynolds Esther Reynolds Esther Reynolds is an experienced recipe developer, recipe tester, food editor, and writer with over a decade of experience in the food and media industries.