Black and Orange Halloween Whoopie Pies

Credits: Baking Bites

Cakes come in different shapes and sizes and they sure don’t taste the same. In fact, none tastes like these whoopie pies! Contrary to its name, whoopie pies are actually cakes, and this recipe made with cocoa powder to give a dark chocolate color and food coloring for the orange color. 

The orange coloring is filled with sweet vanilla flavors while each bite of the black part is filled with rich chocolate flavors. The orange and black oval cookies are filled in between with rich vanilla cream filling that has a soft and creamy texture. 

These pies may look complicated but they are easy to make–the colors are baked into the cookies so there’s no extra time needed for decorating. 

Black and Orange Halloween Whoopie Pies can be prepared a day ahead and leftovers can be stored in an airtight container that will make the cookies and filling melt together more. So if you like it like that, you can keep them till the next day. 

Black and Orange Halloween Whoopie Pies cakes add bright and vibrant colors to your Halloween and are undoubtedly the dessert of the day because they are always a hit! If you haven’t made these whoopie pies before this is your chance to treat your kids to this delicious dessert.

Black and Orange Halloween Whoopie Pies



Whoopie Pies

  • All-purpose flour – 1 ¼ cups
  • Vegetable oil – ¼ cup 
  • Cocoa powder – 2 tablespoons
  • Baking soda – ½ tablespoon
  • Egg – 1 large
  • Almond extract – ¼ tablespoon
  • Buttermilk – ½ cup
  • Coffee – 1 tablespoon
  • Sugar – 1/3 cup
  • Salt – ¼ tablespoon
  • Vanilla extract – 1 tablespoon
  • Food coloring – color

Vanilla Buttercream Filling

  • Vanilla extract – 1 tablespoon
  • Butter – ½ cup
  • Milk – 2 tablespoon
  • Almond extract – ¼ tablespoon
  • Confectioners’ sugar – 2 ½ cups


  1. Preheat oven to 350F. Line a baking sheet with parchment paper. Place flour, baking soda, and salt in a medium bowl and whisk. Also, whisk vegetable oil, vanilla extract, egg, sugar, and almond extract until well-combined in a large bowl. 
  2. Add half of the flour mixture, then the buttermilk mixture, and stir and add the other four half and stir until there are no streaks left of dry ingredients left. 
  3. Split batter into two and transfer each half into new bowls. Add orange food coloring to the first bowl and whisk until the batter turns bright orange and the color becomes uniform.
  4. Place the coffee, cocoa powder in a small bowl and combine the cocoa powder so that dissolves. Pour this mixture into the second half of the batter and whisk until the chocolate color is uniform.
  5. Using a tablespoonful, transfer some batter, as round as you can, on the prepared baking sheet (you should have 30-32 cookies). Bake for 10-13 minutes, cookies set and when pressed gently, they spring back. Transfer them to a wire rack to cool completely before filling with vanilla buttercream filling.
  6. Lastly, make the filling. Whip all ingredients in a large bowl until frosting is thick and smooth. Frosting shouldn’t be too thick so add an extra teaspoon of milk to lighten. On the other hand, if frosting is too thin, add extra confectioners’ sugar.

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