Amish Chocolate Covered Whoopie Pies (Valentine’s day themed)

My Aunt brought us a platter of cookies over Christmas time, which included the most delicious chocolate covered whoopie pies. Luckily for me, my husband was on a sugar break so I got to enjoy the chocolate covered whoopie pies all to myself, and mind you, they did not last very long in this house. These chocolate covered whoopie pies are made with recipes that originate from Amish cookbooks, including the whoopie pie recipe from my aunt and the homemade Amish whoopie pie frosting recipes. Although coating the whoopie pies with chocolate is a little more time consuming than making the whoopie pies plain, trust me, it is worth all the extra effort!

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Chocolate covered whoopie pies

Amish Chocolate Covered Whoopie Pies (Valentine’s day themed)

marilynpeight
These indulgent whoopie pies with a fluffy homemade frosting and a decadent coating of chocolate are similar to packaged swiss rolls or ding dongs, but a hundred times better! The perfect treat for your loved one on Valentine's day.
5 from 1 vote
Prep Time 2 hours
Cook Time 15 minutes
Chill time: 1 hour
Course Dessert
Cuisine Amish
Servings 2 dozen

Equipment

  • Jelly roll pan (linked below)
  • Parchment paper (linked below)
  • Mixing bowl (linked below)
  • measuring cups and spoons (linked below)

Ingredients
  

  • 4 cups all purpose flour leveled
  • 1 cup cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 cups granulated sugar
  • 2 large eggs beaten
  • 1 cup olive oil
  • 1 cup + 2 tablespoons sour milk/buttermilk *see note
  • 1 cup water
  • 2 teaspoons vanilla extract

Frosting:

Chocolate Coating:

  • 3-4 cups milk chocolate coating wafers

Instructions
 

Preheat oven to 350:

  • Combine the dry ingredients, then incorporate the wet ingredients only until the batter is moistened and lump free. Additional buttermilk can be added if the batter seems dry. *see note and photo below for reference.
  • Line 3, 12 by 17 inch jelly roll pans with parchment paper, then spread the chocolate batter out evenly into each pan (if you do not have 3 jelly roll pans, you can also bake the cakes in batches). Bake the cakes in the preheated oven for 12-15 minutes until set and a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool, then use a small/medium sized heart shaped cookie cutter to cut out heart shaped cakes from the sheet cake (I got around 16 cakes per pan, but this can vary depending on the size of your cookie cutter). Save the remaining cake to use in a trifle or to snack on later.
  • Frost the bottom sides of half of the heart shaped cakes, then top with the remaining cakes (bottoms down). Chill the whoopie pies in the freezer for 1-2 hours to allow the frosting and the cakes to harden.
  • Melt 3/4-1 cup of chocolate wafers at a time, then working in batches, coat the chilled whoopie pies in chocolate using a fork and spoon to spread chocolate over the tops and sides (the cakes will leave some crumbs behind, so it is best to only coat 3-5 whoopie pies at a time before cleaning out the bowl and starting over with fresh chocolate). Add sprinkles (optional), then allow the chocolate to harden. Enjoy!
    Storage notes and step by step photos below.

Notes

If the whoopie pie batter seems dry, you can add additional buttermilk until the batter drizzles off of the spoon slowly, and is just slightly thicker than other chocolate cake batters or brownie batter. 
Additional notes and step by step photos below. 
Keyword Amish, chocolate covered, chocolate whoopie pies, Valentine’s day whoopie pies
Tried this recipe?Let us know how it was!

Equipment needed for these chocolate covered whoopie pies:

  • Jelly roll pan You will need several 12 by 17 inch jelly roll pans to bake the sheets of chocolate whoopie pie batter in.
  • Parchment paper Parchment is needed for easier removal of the cakes once cut with a heart shaped cookie cutter.
  • Mixing bowl A mixing bowl is useful for mixing up the chocolate whoopie pie batter. You can also use the bowl of your stand mixer if you do not wish to mix the batter by hand.
  • Measuring cups and spoons Measuring cups and spoons are needed to ensure you have an accurate measurement of the ingredients needed to make the whoopie pie batter.

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Step 1: Combine the dry ingredients, then incorporate the wet ingredients only until moistened and lump free. *Note: the batter should be a little thicker than cake batter, and closer to a brownie batter. If needed, additional buttermilk can be added.

Step 2: Line 3, 12 by 17 inch jelly roll pans with parchment paper, then spread the chocolate batter out evenly into each pan (if you do not have 3 jelly roll pans, you can also bake the cakes in batches). Bake the cakes in the preheated oven for 12-15 minutes until set and a toothpick inserted in the center comes out clean. *Note: be careful not to overbake the cakes to avoid having them dry out.

Step 3: Allow the cakes to cool, then use a small/medium sized heart shaped cookie cutter to cut out heart shaped cakes from the sheet cake (I got around 16 cakes per pan, but this can vary depending on the size of your cookie cutter). Save/freeze the remaining cake to use in a trifle or to snack on later.

Which type of cookie cutter is best to use for cutting out the heart shapes?

I used a plastic cookie cutter, but felt like it should have been sharper on the edges for more of a clean cut shape. I would recommend using a metal cookie cutter, because they are sharper and cut better than plastic cookie cutters.

Step 4-5: Frost the bottom sides of half of the heart shaped cakes, then top with the remaining cakes (bottoms down). Chill the whoopie pies in the freezer for 1-2 hours to allow the frosting and the cakes to harden. Coat the whoopie pies in melted chocolate, working in small batches for a cleaner coat of chocolate.*Note: For a thinner coat of chocolate, be sure to keep the chocolate as warm as possible while coating and spread the chocolate out thinly with a spoon until the whoopie pies are coated.

The Best Frosting Options for these Chocolate Coated Whoopie Pies:

I tried out three different frostings for these chocolate covered whoopie pies, the homemade Amish whoopie pie frosting, peanut butter whoopie pie frosting and also fresh strawberry buttercream frosting. I found the vanilla and peanut butter frostings to be my favorite because they are less sweet than the fresh strawberry buttercream, which is more suited for cupcakes or plain whoopie pies. If you would like to try the strawberry buttercream, you could reduce the amount of confectioner’s sugar added, or add just enough to get the frosting stiff enough for spreading. You can also drizzle the chocolate over the whoopie pies instead of coating them completely if you prefer them less sweet.

Storage options for these chocolate covered whoopie pies:

You can keep these chocolate covered whoopie pies stored at room temp. in an airtight container or wrapped in plastic wrap, for 5-7 days. For longer storage, the whoopie pies can be frozen for several months. Just be sure to wrap them tightly in plastic wrap and then place them in an airtight container before freezing.

Finally brethren, whatsoever things are true, whatsoever things are honest, whatsoever things are just, whatsoever things are pure, whatsoever things are lovely, whatsoever things are of good report, if there be any virtue, and if there be any praise, think on these things. Philippians 4:8

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