Mini Chocolate Filled Whoopie Pies

Mini Chocolate Filled Whoopie Pies

Make these mini chocolate whoopie pies at home. It only takes a few minutes to bake up these delicate mini cakes with HERSHEY'S Cocoa. Then, double the chocolate by filling your whoopie pies with HERSHEY'S Spreads Chocolate.

SKILL LEVEL
beginner
PREP
45 min
BAKE
8 min

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
1 packagewhite cake mix (about 16.5 oz.)
1/2 cupHERSHEY'S SPECIAL DARK Cocoa
1/4 teaspoonsalt
3/4 cupwater
3/4 cup vegetable oil
3 eggs
1-1/4 cupsHERSHEY'S Spreads Chocolate or REESE'S Spreads Peanut Butter Chocolate (13-oz. jar)

Directions

  • 1. Heat oven to 350°F. Line cookie sheets with parchment paper.
  • 2. Stir together cake mix, cocoa and salt in large mixing bowl. Add water, oil and eggs; beat thoroughly. Drop by rounded measuring teaspoon onto prepared cookie sheet.
  • 3. Bake 7 to 9 minutes or until wooden pick inserted in center comes out clean. Immediately transfer parchment paper with cookies to wire rack. Cool completely.
  • 4. Spread 1 teaspoon chocolate spread or peanut butter chocolate spread onto flat side of one cookie. Place flat side of another cookie on top. Repeat for all cookies. Makes about 6 dozen whoopie pies.
Ingredients sitting on a table

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