Halloween whoopie pies Recipe

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1 hr


10 min
(may need an extra 2 mins)

The colour orange screams Halloween, so fill delicious chocolate whoopie pies with orange icing for a seasonal treat to please the kids


  • For the
  • whoopie pies:
  • 125g butter or margarine, softened
  • 200g caster sugar
  • 1 large egg, beaten
  • 400g plain flour
  • 50g cocoa powder
  • 1¼ tsp bicarbonate of soda
  • Approx 250ml low-fat buttermilk
  • For the
  • whoopie pie topping:
  • 150g icing sugar
  • 2-3 drops orange natural food colouring
  • Chocolate stars, moons and hearts (try Dr. Oetker Chocolate Stars, Moons & Hearts)
  • For the
  • whoopie pie filling:
  • 150g unsalted butter, softened
  • 250g icing sugar
  • 2-3 drops orange natural food colouring
  • You'll also need:
  • 3 large baking trays
  • Baking paper


  • Preheat the oven to 180°C/350°F/Gas Mark 4. Line 3 large baking trays with baking paper.

  • For the whoopie pies: In a large mixing bowl, cream the butter or margarine and sugar together until pale and creamy then beat in the egg.

  • Sift the flour, cocoa and bicarbonate of soda into another large bowl. Gradually add spoonfuls of the flour mixture to the creamed mixture, stirring well after each addition, along with sufficient buttermilk to make a smooth, thick cake mixture (you may not require the full 250ml (9fl.oz) of buttermilk).

  • Using a teaspoon, drop walnut-sized scoops of the mixture on to the baking trays, spaced well apart to allow for room for spreading.

  • Bake in the oven for 10-12 mins until risen and firm to the touch. Cool for 5 mins on the trays before transferring to a wire rack to cool completely.

  • For the whoopie pie topping: Sift the icing sugar into a clean and dry mixing bowl and add the orange food colouring. Gradually add 5 to 6tsp of warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold cakes. Sprinkle with chocolate stars, moons and hearts and leave to set.

  • For the whoopie pie filling: Put the butter in a clean and dry mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing. Stir in the orange food colouring and spread thickly over the flat sides of the remaining pie halves using a knife.

  • When the iced pie tops have set, carefully sandwich them on to the filled pie halves.

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Top Tip

If you can't find buttermilk, you can make a buttermilk substitute by mixing together 175g yoghurt and 75g semi-skimmed milk.