German Chocolate Whoopie Pies
German Chocolate Whoopie Pies are divinely delicious. Loaded with chocolate buttercream and the traditional German Chocolate sticky coconut and pecan filling. If that doesn’t sound amazing, sandwich it between two moist cake layers and you have one amazing whoopie pie cake.
German Chocolate
I love whoopie pies and always trying to come up with different creations and versions of them. There is something that makes me smile when I hear the word combination: chocolate, pecans, and coconut. They sure make one amazing German Chocolate Whoopie Pie!
This German Chocolate version is just like a piece of the traditional cake, loaded with the classic components of chocolate icing and gooey coconut and pecan filling. Mmmmmm. I remember loving this cake growing up and I’ve always been a coconut lover!
The Components-Chocolate Buttercream & Coconut Pecan Filling
Chocolate Cake
I start with a great classic chocolate whoopie pie cookie batter. You can get the recipe here, it hails from a great Amish cookbook I found in a great Amish bakery. Its chocolatey, moist, and delicious!
Chocolate Filling
You can use your favorite chocolate buttercream recipe or here is a recipe that I use time and time again that is creamy and delicious.
Chocolate Buttercream
4 T shortening
4 T unsalted butter-soft
2 cups powdered sugar
1/4 cup cocoa powder
2 TBS milk
1 tsp vanilla
Cream the butter and shortening. Add the powdered sugar, cocoa powder, milk, and vanilla and mix on low till combined. Increase your mixer to medium high and mix about 1-2 minutes till light and fluffy. Add more milk to the desired consistency if too thick.
German Chocolate Filling
1 stick unsalted butter
1/2 cup brown sugar
1/2 cup sugar
3 egg yolks
3/4 cup evaporated milk
1 TBS vanilla
1 cup chopped pecans
1 cup coconut
In a saucepan, place the butter, sugars, milk, and yolks and heat on medium low stirring constantly till thickened. Be careful not to heat too high or it will scramble the yolks. It will have the look of a brown sugar paste. Remove from stove and add the vanilla, pecans, coconut. Allow to cool before using. I also put this in the refrigerator and it freezes well too if you want to use later.
Assembling German Chocolate Whoopie Pies
Preparing the cakes
Once your whoopie pies are cooled, find partners of the same size and a good match. Line them up like this:
Piping In the German Chocolate Filling
A piping bag works the best, add your coconut pecan filling and snip off the end to pipe a good dollop onto the bottom of each pie base.
Fill your buttercream in a piping bag, and pipe a good amount on top of the coconut pecan filling.
Place the tops on the fillings and there you have it! These German Chocolate Whoopie Pies are awesome replicating an iconic and scrumptious cake!
Time to Indulge
Every bite indulges you in a delicious and moist chocolate cake with a texture party of smooth and creamy buttercream, and crunch and chewy pecan filling. Your mouth will never be more excited!
Bon Appetit!
Love Whoopie Pies, check out my collection of yummy recipes!
About Author
I made these yesterday & have mixed feelings about them. The time for baking the “cakes” was too much for MY oven & the bottoms were burnt & hard. I ended up baking for 4 minutes & even THAT made them slightly darker but much better. You don’t state how much of a scoop so I used 2 tablespoons. I also had to refrigerate them as it was so runny. Not sure how long I had them in as I had other pies to make but it scooped much better & didn’t “run”. NOW…that’s out the way…they are GREAT! I have NEVER even made German Chocolate Cake before let alone the “whoopie”! I made them for a friend who’s birthday it was & I asked what he’d like. I didn’t want to make a cake as I have to travel with it so I thought let’s see what’s online. YOURS is the one that stuck out. I FREAKED out about the cooking time & RACED to the comments to see if anyone questioned you. LOL! I was glad that people ASK questions…you never know. it STILL Had me worried as it went against ALL Whoopie Pie rules! Who knew? The coconut/pecan filling was actually kind of fun to make & was a little surprised at all one has to do to make, not complaining though, I LOVE to cook/bake. Because I used 2 tablespoons , the next time I’ll just do one & flatten them a little. I cut around the hard burnt parts of the cookie to save them. When I make the second batch, I’ll send another comment.
Hi Marion, Thanks so much for letting me know your experience with the Whoopie’s. I hope your second batch turns out great. I’m glad you liked the German Chocolate version, its one of my favorite cakes! I use the smallest cookie scoop you can buy in most stores, it would be one that would fill up each cup of a mini muffin baking pan. I’m so sorry you had some issues with the recipe. Oven temperatures can vary a bit, try decreasing your oven down to 375 and see if that helps. usually the cakes are about done just when they start to just crack on the tops. I recently moved and my new oven definitely bakes much faster and I have to watch them closely or decrease the baking time. Please let me know how they turned out. Happy Baking!!!
THANK YOU so much for your quick response! It IS my oven! The second batch was WAY better & it still was about 4 minutes. I didn’t turn the oven down, just paid BETTER attention. My friend who I made them for picked me up & spun e around! Another friend said…what older person are you baking for now? I bake EVERY weekend & give plenty away. A few of my husbands friends had some as they helped build another garage on our property. I WILL be making these again & again! Thanks again Stacy, I look forward top baking more of your treats!
Hi Marion, wow! I’m so so glad to hear this! Yay! I’m so glad they turned out and it was a small adjustment to your oven!!!! Thank you so much for letting me know! Cheering you on in your baking!!!