Mini Chocolate Whoopie Pies with Nutella

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Andrea Meyers - Mini Chocolate Whoopie Pies with Nutella

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World Nutella Day logoNutella lovers around the world, it’s time to celebrate World Nutella Day! The brainchild of Sara Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso, World Nutella Day started in 2007 and gave fans of the delicious chocolate hazelnut concoction a chance to share their devotion in whatever form seemed fit, whether spread on toast, crepes, rice crispy treats, put it in a king cake, or just licked off a spoon (my personal favorite).

I only buy a jar of Nutella once a year as a special treat and we try to make it last for a while but almost never succeed. This year the jar of Nutella became a filling for mini chocolate whoopie pies, and though Nutella is not a traditional whoopie pie filling, we declared it awesome. I also sprinkled on some toasted chopped hazelnuts for a bit of crunch.

For the uninitiated, whoopie pies are a traditional treat with both Amish and New England histories. Original whoopie pies are chocolate cakes with cream filling and tend to be large, about 4 inches in diameter, though some bakeries make huge ones that feed several people. We make pumpkin whoopie pies in autumn, and this is actually my first time making chocolate whoopies.

Andrea Meyers - Mini Chocolate Whoopie Pies with Nutella

The cakes can be made 3 days ahead and kept layered between sheets of wax paper in an airtight container at room temperature. The flavor and texture of the cakes is actually better one day after baking.

You can find more recipes with Nutella at the World Nutella Day website and see photos of Nutella creations in the Nutella Day Flickr photo pool.

Update: Roundup 1 posted at Ms. Adventures in Italy and Roundup 2 posted at Bleeding Espresso.

Andrea Meyers - scoop of chocolate whoopie pie batter


Cakes recipe adapted from Epicurious.

Makes about 24 mini whoopie pies.


stand mixer with paddle attachment (or hand mixer and large bowl)
baking sheets, greased or lined with parchment
#60 (small) cookie scoop (or another 2 teaspoon scoop or spoon)
wire racks


2 cups (240 g) unbleached all-purpose flour
1/2 cup (46 g) Dutch-process cocoa powder
1-1/4 teaspoons baking soda
1 teaspoon salt
1 cup (240 ml) well-shaken buttermilk (or 2 tablespoons lemon juice + milk to equal 1 cup)
1 teaspoon vanilla
8 tablespoons (113 g) unsalted butter, softened
1 cup (110 g) packed brown sugar
1 large egg

3/4 cup (113 g) hazelnuts, toasted, finely chopped (optional)


1. Preheat oven to 350°F/175° C. Position racks in upper and lower thirds of the oven.

2. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a measuring cup.

3. In the bowl of the stand mixer, beat together butter and brown sugar at medium-high speed until pale and fluffy, about 3 minutes (or 5 minutes if using hand mixer), then add egg, beating until combined well. Reduce speed to low and add 1/3 of the flour mixture. Mix and scrape down the sides of the bowl, then add 1/2 the buttermilk and mix until smooth. Continue with another 1/3 of the flour, then the rest of the buttermilk, and ending with the rest of the flour mixture, scraping between each addition. The final batter should be thick and smooth.

4. Scoop batter onto prepared baking sheets, about 2 inches apart.

5. Bake in preheated oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Remove from oven and allow the cookies to rest on the baking sheet for a couple minutes, then transfer with a metal spatula to a rack to cool completely, at least a couple hours.

6. ASSEMBLE: Spread a rounded tablespoon of Nutella on flat sides of half the cakes. Sprinkle some of the chopped hazelnuts over the Nutella, then top with remaining cakes.

More Recipes with Nutella or Chocolate and Hazelnuts

Andrea Meyers - Rice Crispy Treats with Nutella Andrea Meyers - Chocolate Gelato with Hazelnut Praline Andrea Meyers - Chocolate Hazelnut Biscotti

[Disclosure: This blog earns a small commission through affiliate links.]


  1. says

    These look absolutely fabulous! I’m very impressed with your Nutella restraint. One jar a year is admirable indeed. I try not to buy Nutella either as it tends to disappear in our house. 😉 I’ll have to make a gluten-free version of your beautiful Whoopie Pies one day. And, I’m bummed that I let World Nutella Day sneak up on me. I need to add that to my calendar for next year right now! I’d make an emergency run to the grocery store, but I’m not that brave given the impending “storm of the century.”


  2. says

    What a great idea for Whoopie Pies! The recipe I have uses a solid vegetable oil and powdered sugar for the filling. Now that I know the secret of using Nutella, I can enjoy whoopie pies guilt-free! Thanks for sharing!

  3. says

    It looks great. I was going to retweet this.. but there’s no retweet button on the site. ( you should add one.. My followers would love it)

  4. Eugenia says

    They look really amazing!
    I just want to ask you a question… is there any way the cocoa can be replaced by chocolate? If that’s the case, how much should I use? I can’t find decent cocoa where I live!

  5. Eugenia says

    I baked them yesterday… and we ate half of them today. They turned out really good… but my batter wasn’t as dark (I used unsweetened baking chocolate, the cocoa on sell in my neighbourhood is awful, and light-brown sugar, maybe next time I’ll use dark brown sugar) and thick as yours. I scooping the batter (with a regular tablespoon, lol) was quite messy, but everything turned out OK in the end. DK what happened, maybe I overmixed it?


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