Chocolate Peanut Butter Whoopie Pies

I saw this recipe last week on the Goddess of Baking the recipe was quite straight forward and I thought, why not try it. Its probably been over 8 years since I baked my last cookies/ biscuits so….. These cookies are more of quick cakes. The texture is very cake like. I think they would make a nice packed snack for kids for maybe for a party. ENJOY!!

Makes  24



·        1 2/3 cups all-purpose flour

·        2/3 cup unsweetened cocoa powder

·        1 1/2 teaspoons baking soda

·        1/2 teaspoon salt

·        9 tablespoons unsalted butter, room temperature (decided not to use shortening and it turned out perfect!)

·        1 cup packed dark brown sugar (I used light…)

·        1 egg

·        1 teaspoon vanilla

·        1 cup milk

Salty Peanut Butter Filling

·        3/4 cup creamy peanut butter (or crunchy)

·        3/4 cup unsalted butter, room temperature

·        3/4 cup confectioners sugar

·        1/2 teaspoon salt



  1. Preheat oven to 190 degrees.
  2. Line baking sheets with parchment paper or foil
  3. In a bowl, sift together, flour, cocoa, baking soda, and salt.
  4. In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
  5. Add egg and vanilla and beat for two more minutes.
  6. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
  7. Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
  8. Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.


  1. Beat peanut butter and butter on low until creamy using a mixer.
  2. Add sugar and salt and beat on low to incorporate. Increase speed to medium and beat for about four minutes until the filling is light and fluffy.
  3. Spread filling on flat side on one cooled cake or use a pastry bag with the 1M tip to make the swirly look.  Top it with a second cake and press gently.

Easy (one bowl) Chocolate Cake


Easy (one bowl) Chocolate cake


A few years back when I really frustrated I went home and decided to bake. I did not have many ingredients so I took what was available out of the pantry and decided to Google for some recipes for cake. I came across an easy chocolate cake and I really liked it.  Truth be told that was also the day I begun to realize how therapeutic baking is. Well since then I have tried many other recipes all revolving around more or less the same ingredients but when I tried this one from All Recipes and I was in love. They have quite a number of them there but try this one first then the others. You will not be disappointed.


From the photos above you can tell that I was not able to get a picture of the whole cake. First time I made it I decided to share it with my friends so as to distribute the calories 🙂 by the time I thought that I should take a photo more than half the cake was gone. On the second Instance one of the friend I gave the cake to loved it so much that she asked me to make it for a bridal shower and I sliced it up before realizing I should have taken a photo! All in All photos or no photo this cake is great you will not be disappointed if you try it. HAPPY BAKING!


Serves 24



  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two nine inch round pans.
  2. In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add the eggs, milk, oil and vanilla, mix for 2 minutes on medium speed of mixer. Stir in the boiling water last. Batter will be thin. Pour evenly into the prepared pans.
  3. Bake 30 to 35 minutes in the preheated oven, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove to a wire rack to cool completely.


First time I tried this recipe a few years ago I was very skeptical about having a 4 minute microwave pudding. I had never heard of a microwave cake let alone made one but I was pleasantly surprised. This pudding is very rich mainly because of the use if dark cooking chocolate. I LOVE IT, hope you do.

Serves 8


·        250g unsalted butter

·        1 cup caster sugar

·        4 eggs at room temperature

·        1 cup self-raising flour

·        ½ cup cocoa powder

·        1/3 cup milk

·        ½ cup finely chopped mixed dried fruit

·        200g dark cooking chocolate, finely chopped

·        Custard to serve


1.     Grease microwave safe bowls ( I used small ramekins and got 8 puddings, the size of the bowl will determine how many puddings you get but it will still serve 8)

2.     Using an electric mixer beat the butter and ½ cup of sugar in a medium bowl until light and fluffy.

3.     Add the eggs one at a time mixing well after each.

4.     Mix the flour and cocoa into a different bowl and sift flour mixture over butter mixture.

5.     Add the milk, dried fruit and chocolate. Stir with a wooded spoon until combined.

6.     Spoon mixture into the bowls. Smooth surface

7.     Microwave on high for four minutes for each bowl

8.     Let to stand for a minute. Then drizzle over custard and serve at once.


NB: Microwave cakes tend to be slightly drier in texture than oven baked cakes. Make this pudding just before serving

– You could also add white chocolate bits