Author's Notes: Whoopie pies are synonymous with New England summers. We've put an Irish spin on these chocolate stout whoopie pies with an Irish cream filling.

Chocolate Stout Whoopie Pies Print Recipe

Makes 10 pies.


    For cakes:
  • 2 cups all-purpose flour
  • 1/2 cup Dutch-process cocoa powder
  • 1 1/4 tsp baking soda
  • 1 tsp salt
  • 1/2 cup buttermilk
  • 1/2 cup stout beer
  • 1 tsp vanilla extract
  • 1 stick butter, softened
  • 1 cup light brown sugar
  • 1 egg
  • For filling:
  • 1 stick butter, softened
  • 1 1/4 cups confectioners sugar
  • 2 cups marshmallow cream
  • 1 oz Irish cream liquor


  1. Heat the oven to 350 degrees F. Line two half sheet trays with parchment or silicone mats.
  2. Sift cocoa powder, flour, baking soda and salt into a medium bowl.
  3. In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add the egg and vanilla extract and mix to combine.
  4. Combine the buttermilk and stout in a liquid measuring cup, stirring to release any carbonation.
  5. Alternatively add the dry ingredients and the beer/buttermilk mixture to the stand mixer in batches, starting and ending with the dries. Mix on low speed until just combined, scraping down the bowl occasionally.
  6. Spoon 1/4 cup spoonfuls onto the lined sheet trays, leaving 2" between each cake. Bake in the upper and lower thirds of the oven, alternating and rotating sheets halfway through baking. Bake for 11-13 minutes until centers are puffed and spring back when gently touched. Transfer to a wire rack and cool completely before filling.
  7. To make the filling, beat the butter, fluff, powdered sugar and Irish cream together in the bowl of a stand mixer until fluffy and smooth
  8. Spoon a heaping tablespoon of filling onto the flat side of half the cakes, and top with the remaining cakes.