Black Velvet Whoopie Pies

Share With Your FriendsPin on PinterestShare on YummlyShare on FacebookShare on StumbleUponTweet about this on TwitterShare on Google+

I have never made a whoopie pie before.  I don’t know whats wrong with me?  Its basically the most awesome perfectest invention ever.

Thank you awesome inventor of the Whoopie Pie.

I found this recipe through McCormick.  When I think about McCormick I have visions of highly organized pantry’s with shelves lined with every imaginable spice and extract flavor and food color.  Visions of happily smiling children and husband sitting around the table as I carry over the perfectly seasoned pot roast while wearing my heels and pearls.

Clearly I am fantasizing.  About spices.  And food coloring.  And its not the first time.

Black Velvet Whoopie Pies


  • 1 package (15 1/4 to 18 1/4 ounces) German chocolate cake mix with pudding
  • 1/2 cup water
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup vegetable oil
  • 3 tablespoons McCormick® Black Food Color
  • 3 eggs
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • For the Filling:
  • 1/2 cup (1 stick) butter, softened
  • 1 1/2 cups confectioners' sugar
  • 1 jar (7 ounces) marshmallow cream
  • 1/2 teaspoon McCormick® Pure Orange Extract
  • 1/2 teaspoon McCormick® Red Food Color
  • 1/2 teaspoon McCormick® Yellow Food Color


  1. For the Cookies, preheat oven to 350°F. Beat cake mix, water, cocoa powder, oil, food color, eggs and vanilla in large bowl with electric mixer on low speed just until moistened, scraping sides of bowl frequently. Beat on medium speed 2 minutes.
  2. Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined baking sheets. (Cookies will spread so avoid crowding them on baking sheet.)
  3. Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.
  4. For the Orange Filling, beat all ingredients in medium bowl with electric mixer on medium speed until light and fluffy. To assemble the Whoopie Pies, place 1 tablespoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies and filling.


 I love the simplicity of black and orange for Halloween.  I love that this treat could not be easier yet it has a big impact.  I love that I made them while most of my kids were napping so that no one knew how many there really were and I had to explain to no one why I ate 13 at once.

I now have such a deep affection for the Whoopie Pie I wrote it a little poem.

Whoopie, whoopie, in the form of pie

I love the site of you in my eye

In my belly you will soon be

Cause you are delicious.

The End.

I think I should stick to baking.





    Leave a Reply

    Your email address will not be published. Required fields are marked *

  1. Britty says

    These look absolutely delicious!! I have made pumpkin whoopie pies before, and they are usually devoured before the day is over. Can’t wait to make these!!

  2. says

    Love love love this idea. Trying it now. A few questions.

    A: why are mine sort of flattish ?
    B: I am using a size 40 (.71oz) scoop yet they aren’t all so perfect as yours. How an I remedy that?

    Thanks so much for the help and inspiration!

    • says

      Hi Cathy! Not sure why they would be flat. Sorry! As far as the shape, mine were all different shapes. I think I actually used a spoon and just spooned out some batter. I just tried to match the different shapes to each other! 😉 Not much of a help am I?

  3. Del Kelly says

    Amanda, I fell head over heels in love with these whoopie pies. I will try to make them this weekend, but wanted to ask you about the cake mix. I can’t seem to find German chocolate cake mix with pudding…what is this? Where do you usually find it? Can I substitute a different type of cake mix? If I don’t hear from before I try my hand at these, I’ll just substitute different type of cake mix and hope they turn OK. I’ll share pictures if they do turn out OK :-)

  4. ssm says

    Can’t wait to try!!! Have you ever tried to make these a day or two ahead of time? How best to keep them? thanks!!

  5. Andy says

    Just made these and got rave reviews… Even my non sweet-loving mom said they were awesome! Mine weren’t *quite* so pretty but they tasted great! Thank you so much!

  6. says

    Hi, I’m Sonia, an Italian food blogger, sorry for my bad english, I want tell you that I have included the link of this recipe (which I liked very much) in the section on my blog dedicated to “10 ways to make” (“10 Modi di Fare”) whoopie pies.
    The post is ‘Whoopie pies’ I hope not to bother you, have a nice day.

  7. says

    these WILL be on my snack bar for my annual Halloween party!! what an impact the color difference makes! and to think that i was going to rip my hair out trying to make little whoopie pie spiders. pshhhhh

  8. samantha says

    how many whoopie pies does this make? and how long do they keep? need refrigerated or anything?

    hope you reply! thanks

  9. Micki says

    These are our high school colors. Would love to make for a football tailgate. How many does this recipe yield?