Filed Under: Chocolate | Dessert | Whoopie Pie

Nutella Stuffed Chocolate Whoopie Pies

Recipe By Jess Holmes
March 7th, 2016

These soft and fluffy Nutella Stuffed Chocolate Whoopie Pies are absolutely divine! They are filled with a creamy Nutella frosting making them the ultimate chocolate treat.

Yield: 14 whoopie pies

Prep Time: 30 minutes

Cook: 1 hour

Tessa's Recipe Rundown...

Taste: chocolate + cake + Nutella = DIVINE
Texture: Soft and fluffy with a lovely creamy filling
Ease: Easy but sticky when it comes to rolling!
Appearance: Beautiful!
Pros: They taste incredible and will impress your family and friends
Cons: They taste incredible and one is never enough!
Would I make this again? You bet!

Please welcome Jess from Sweetest Menu as she shares her first post on Handle the Heat, Nutella Stuffed Chocolate Whoopie Pies! Jess will be sharing American-inspired and delightfully sweet recipes straight from her Australian kitchen, so be sure to show her mouthwatering blog some love for me. -Tessa
Nutella Stuffed Chocolate Whoopie Pies

Hands up if you love whoopie pies! Oh me, I do! And these Chocolate Whoopie Pies are divine! Filled with creamy Nutella frosting, they are every chocolate lover’s dream. I could NOT stop at one. Which is unfortunate for my jean size but my taste buds are oh-so-happy.

I live in Australia and sadly, whoopie pies aren’t really around. No bakeries sell them and a lot of people don’t even know what they are (what?). But they are one of my FAVOURITE American treats. Whenever I miss America, I can just eat one of these and it reminds me why I love the place so much!

Nutella Stuffed Chocolate Whoopie Pies

These chocolate whoopie pies are perfectly fluffy, tasting like cake but looking like a cookie. And they pair beautifully with the Nutella chocolate filling. Seriously that alone is worth the dirty dishes – just pass me a spoon already! These are pretty simple to make but I have a little trick to ensure your whoopie pies turn out perfect every time.

Nutella Stuffed Chocolate Whoopie Pies

TIP: To make sure your whoopie pies have a smooth top and they are all a similar shape, I recommended popping the batter in the freezer for 30 minutes before attempting to roll the dough. This should give the batter enough time to firm up slightly so you can easily roll them in your hands. It will still be quite sticky but if you use your hands, you will get that nice smooth shape which looks amazing!

Nutella Stuffed Chocolate Whoopie Pies

These little cakes won’t take long to bake, only around 10 minutes, so keep an eye on them and remove when they are no longer sticky but spring back lightly to the touch. Then, just make sure you leave them to cool completely before attempting to fill them. But be warned, these really do taste incredible and they are completely moreish!

How to make
Nutella Stuffed Chocolate Whoopie Pies

Yield: 14 whoopie pies
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
These soft and fluffy Nutella Stuffed Chocolate Whoopie Pies are absolutely divine! They are filled with a creamy Nutella frosting making them the ultimate chocolate treat.


Chocolate whoopie pies

  • 1/2 cup (115 grams or 1 stick) unsalted butter, softened
  • 3/4 cup (135 grams) brown sugar
  • 1/4 cup (50 grams) granulated or caster sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 and 3/4 cup (222 grams) plain flour
  • 1/2 cup (40 grams) cocoa powder
  • 3/4 cup (180 ml) buttermilk

Nutella frosting

  • 1/2 cup (115 grams or 1 stick) unsalted butter, softened
  • 3 cups (375 grams ) icing or powdered sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup (200 grams) Nutella
  • 2-3 tablespoons milk


  1. Line two oven trays with baking paper. In a large mixing bowl, beat the butter and sugars with an electric mixer until pale and creamy. Add the egg and vanilla extract and beat until combined. Sift in the baking soda, plain flour and cocoa powder. Add half the buttermilk and gently fold with a spatula, before adding the rest of the buttermilk. When the mixture is combined, it will be quite wet – similar to cake batter.
  2. Cover the batter with plastic wrap and pop into the freezer for 30 minutes. This will help firm up the mixture so you can easily roll spoonfuls of the batter into balls using your hands – just like you would for cookies. They will be a bit sticky but rolling them in your hands will help achieve a nice smooth finish.
  3. Preheat the oven to 360 F (180 C). Place the cookies onto the prepared trays, leaving space for them to spread out when cooking. Bake for approximately 8-10 minutes. Leave them to cool for a few minutes and then transfer the cookies onto a wire rack. While they are cooling, you can make the Nutella frosting.
  4. To make the icing, beat the butter with an electric mixer until creamy. Add the icing sugar, one cup at a time, and beat with the electric mixer until smooth and creamy. Add the vanilla and beat again. Then add the Nutella and mix through, adding the milk as needed. The frosting should be fairly thick and easy to apply.
  5. Pipe the icing onto one whoopie pie before placing another on top. Continue until all whoopie pies are complete.
Course: Dessert
Cuisine: American
Tessa Arias

About Jess...

Jess loves to create, bake and shoot American-inspired recipes from her Australian kitchen at With a background in advertising, she is a copywriter by day and a recipe creator/dessert taste-tester by night (and on the weekends). Even at her work desk, you will find her daydreaming about calorie-laden sweets and counting down the days to her next trip to the USA.

Find Jess on  

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Recipe Rating

  1. #
    taylor @ Food Faith Fitness — March 7, 2016 at 4:54 am

    Yep, I’ll take one entire pan please! Nutella for the win on this one, how delish do these bad boys look?! So so so so so so so good! Love it, girl!

    • #
      Jess Holmes — March 7, 2016 at 3:55 pm

      Thanks so much Taylor! They certainly are delicious! 😉

  2. #
    Laurel — March 7, 2016 at 3:38 pm

    Just to (hopefully) spare you 72 comments asking the exact same two things: “What is caster sugar?” and “Can I use regular granulated sugar instead?”.
    I googled those exact questions, and here’s what I got:

    Caster sugar is another term for superfine sugar. Apparently, standard UK sugar granules tend to be larger than we know in the US, so for baking, they use caster sugar to make lighter baked goods and smooth puddings like mousses and custards.
    It is NOT the same thing as powdered/confectioner’s sugar. That’s “icing” sugar.

    Technically, we can substitute regular granulated sugar, but using superfine sugar will produce a lighter, fluffier result.
    You’d want to use 1 extra TEASPOON of granulated sugar, added to the 1/4 cup; or it’s 1.8 ounces by weight.

    There, hopefully that will cut the comments asking the same thing to like, 68. lol
    Have a great day!
    I can’t wait to try them!

    • #
      Jess Holmes — March 7, 2016 at 3:57 pm

      Hi Laurel, thanks so much for stopping by. Sorry for the confusion, you can definitely use granulated sugar instead of caster sugar in this recipe. I have updated the recipe for you! I hope you enjoy them! 🙂

  3. #
    Laurel — March 9, 2016 at 4:00 pm

    Hi Jess!

    No worries! It was fun to learn something new. I just know sometimes, even with all the hard work you guys put in to blog posts, and no matter how many times you answer a question, folks don’t look for the answer. So I was hoping to put up what I found soon enough that folks would see it before commenting.
    AND I found superfine sugar at my grocery store, so I’m good!
    Might make them for a dessert table at a wedding reception in a couple months. 😀

    Have an awesome day!

  4. #
    Amy @ Thoroughly Nourished Life — March 9, 2016 at 5:52 pm

    I love your secret for getting flat tops on them! Chris loves Nutella and chocolate so these are sure to be a winner in our house. Plus cookies and frosting. I’m in HEAVEN!

    • #
      Jess Holmes — March 9, 2016 at 11:06 pm

      Thanks Amy! I hope you get a chance to try them!

  5. #
    Rach’s Recipes — March 9, 2016 at 10:55 pm

    These whoopie pies were amazing! So good. I added cream cheese to the nutella mix as well as vanilla extract. Came out superb! Thanks for sharing this recipe.

    • #
      Jess Holmes — March 9, 2016 at 11:06 pm

      Oh I am so glad to hear that Rach! Adding cream cheese to the filling is a brilliant idea – Yum! Thanks for the great feedback 🙂

  6. #
    Haley D Williams — March 10, 2016 at 11:45 am

    Tessa – what a great idea! I love whoopie pies and Nutella so this combination must be delicious! I’ll have to try my hand at whoopie pies on my baking blog, If You Give a Blonde a Kitchen. I’m looking forward reading/trying your recipes! xx Haley

  7. #
    Carol — April 10, 2016 at 6:58 pm

    Rach’s Recipes I love the idea of adding the cream cheese but how much did you add

  8. #
    Claire — July 15, 2016 at 12:06 pm

    I made these as my first foray into whoopie pies, and I’m SO glad I did! They were AMAAAAZING! The cookies were soft and fluffy and moist and the frosting was smooth and full of that marvelous nutella flavor. The only thing I changed was using 1/4 cup dark cocoa powder with a 1/4 cup regular cocoa powder, to make the chocolate flavor a bit more intense. I ended up with 17 two-and-a-half-inch whoopie pies, plus a bit extra icing. Thank you so much for sharing your recipe!

    • #
      Jess Holmes — January 8, 2017 at 1:19 am

      Hi Claire, thank you so much for your kind comment! I’m so glad you loved these whoopie pies – they are one of my favourite treats! Love the idea of including a bit of dark cocoa powder too.

  9. #
    Katherine — August 8, 2016 at 8:34 am

    I’m in the UK. When I need caster sugar or icing sugar. I blitz normal sugar in my Nutrabullet to the consistency I need. Cheaper than buying all the different levels of sugar. Plus you can make.just enough for the recipe your using. Less storage.

  10. #
    Sara — November 28, 2016 at 8:11 am

    Would these freeze well?

    • #
      Jess Holmes — January 8, 2017 at 1:20 am

      Hi Sara, I haven’t frozen these myself. But if you do freeze them, I would suggest freezing the cookies once they are completely cooled and only frosting them once you have defrosted them. Hope that helps!

  11. #
    Shailly — December 26, 2016 at 2:07 am

    Can i make them in Microwave oven? If yes, then for how much time?

    • #
      Jess Holmes — January 8, 2017 at 1:21 am

      Hi Shailly, I haven’t made these using a microwave oven I’m sorry.

  12. #
    Shilpi Ostwal — January 21, 2018 at 5:08 am

    How to make it eggless?

  13. #
    Jaime — February 13, 2018 at 12:22 am

    Hello, what is the best way to store these cookies. I want to bake the cookies a day in advance and then the filling on the next day. Thanks in advance!

  14. #
    Lisa Spencer — March 27, 2019 at 1:23 pm

    You don’t say how how big to make the cookies. Why don’t you list an amount to use?

  15. #
    Noodle — April 17, 2021 at 11:14 am

    Hi! I noticed something that may be a typo. A cup of flour is usually around 125 g, so 1 3/4 cup would be approximately 218 g. However, the recipe says 245 (which is closer to 2 cups). Can you clarify whether the volume/cups is incorrect, vs the mass/weight?

    • #
      Tessa — April 20, 2021 at 9:19 am

      Thank you for noticing that! I have corrected Jess’ recipe: it should be 222g flour.

      • #
        Noodle — April 23, 2021 at 9:09 pm

        Thanks for clarifying!

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