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Today is National Watermelon Day, and after a short blogging hiatus, I’m back in action with a recipe for the cutest-ever miniature watermelon whoopie pies!
Growing up in central PA, I learned early on to develop a fondness for whoopie pies. Formed by a pair of soft, dome-shaped round cakes with a creamy frosting sandwiched in between, whoopie pies are commonly available for purchase at farmers markets, Amish bakeries, bake sales, and roadside farmstands throughout the state of Pennsylvania.
When I moved to New York City, I found that whoopie pie options were few and far between. And on the rare occasion that I did manage to locate them at a bakery or café, they often weren’t very good, or at least, not very authentic.
Luckily I quickly discovered that many of the Grow NYC Greenmarkets feature vendors direct from Pennsylvania Dutch country. A trip to the greenmarket soon became a must-do weekend errand whenever I needed an authentic whoopie pie (or shoo fly pie, or salty soft pretzel) fix!
That said, it’s not terribly difficult to make great-tasting whoopie pies at home.
The classic whoopie pie features a chocolate cake with vanilla filling. But, there are loads of variations: chocolate chip, peanut butter, double chocolate, red velvet, pumpkin spice. So, why not chocolate and watermelon?
These miniature watermelon whoopie pies might not be “traditional” by any stretch of the imagination, but they’re fun to make. And they are definitely delicious, too!
Tinted green and hand-painted with the signature green lines of a watermelon rind, then filled with a pink watermelon-chocolate chip buttercream, these tiny treats are sure to be a crowd pleaser at birthday parties and summer picnics.
Watermelon Whoopie Pie Tips and Tricks
Standard whoopie pies are usually about 4 inches or so in diameter. I made these in miniature size (after baking, each cake is about 2 inches round) because the filling is a tiny bit on the sweet side. (And because, really, what’s cuter than a miniature whoopie pie?) But, feel free to pipe your cakes in any size you desire.
If gifting or serving your whoopie pies individually, I suggest wrapping each of the whoopie pies in clingfilm/plastic wrap. Not only will this help to keep the pies fresh, but it will prevent the cakes from sticking together, too.
As written, this recipe makes enough watermelon buttercream to fill each whoopie pie with a generous amount of frosting, plus some left over. (I used the extra buttercream to fill a batch of watermelon macarons!) The buttercream recipe can be halved if less filling is preferred.
Be sure to use gel food colorings for this recipe, rather than the water-based kind found in grocery stores.
Miniature chocolate chips are a must. (The full-size variety will clog your piping bag, and will also make it difficult to evenly sandwich your buttercream between the two cakes.) If you can’t find miniature chocolate chips, finely chopped chocolate will work just as well.
More whoopie pie recipes you might enjoy
Rainbow Whoopie PIes
Banana Chocolate Chip Whoopie Pies
And if you make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Mini Watermelon Whoopie Pies
- Total Time: 50 minutes
- Yield: 30 2-inch / 5-centimeter whoopie pies 1x
Description
Miniature watermelon whoopie pies filled with chocolate chip watermelon buttercream. A perfect summertime treat!
Ingredients
Cakes:
400 grams all purpose flour (3 1/8 cups)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
210 grams granulated sugar (1 cup)
115 grams unsalted butter, softened (1/2 cup / 1 stick)
1/2 teaspoon vanilla bean paste
1 egg
225 milliliters whole milk (1 cup)
Light and dark green gel food colorings
Buttercream:
115 grams unsalted butter, softened (1/2 cup / 1 stick)
750 grams confectioner’s sugar (6 cups)
5 tablespoons whole milk or whipping cream, plus more to adjust consistency
Pinch salt
1/4 teaspoon watermelon flavor oil (or to taste)
3–4 drops pink gel food coloring
200 grams miniature chocolate chips*** (1 cup)
Instructions
Cakes:
Preheat oven to 400° F / 205° C. Line two baking trays with silicone mats, and set aside until ready to use.
In a large bowl, combine the flour, baking soda, baking powder, and salt. Set aside.
In a separate mixing bowl or the bowl of a stand mixer, whip butter, sugar, and vanilla bean paste on high speed until light and fluffy. Add the egg and mix until well combined.
In 3-4 additions, add the dry ingredient mixture to the batter, followed by the milk. Mix until well combined.
Add the light green food coloring, a few drops at a time until the desired shade is achieved. (Be careful not to go too dark–you want the cakes to be light enough to create a contrast with the dark green lines you’ll be painting on top!)
Transfer batter to a piping bag. Pipe 1.25-inch / 3-centimeter rounds on prepared trays, allowing a good amount of space in between. With damp fingertips, pat down the tops of each cake to create a smooth, evenly domed surface.
Ina small bowl, mix a few drops of dark green gel food coloring** with a drop or two of water. (The consistency should be smooth, but still somewhat thick. If the mixture is too watery, it will bleed when applied to the cakes.) Using a thin paintbrush, paint “watermelon” lines on the top of each cake.
Bake in preheated oven for 8-10 minutes, or until cakes are just beginning to brown around the edges. Do not overbake.
Transfer to a wire rack and allow to cool completely before filling.
While cakes are baking and cooling, prepare the watermelon buttercream.
Buttercream:
In a large mixing bowl or the bowl of a stand mixer, whip butter until light and fluffy. Gradually add the icing sugar, mixing well after each addition. Mix in the milk/whipping cream and a pinch of salt, then whip until smooth and creamy, about 3-5 minutes. If necessary, add a bit more cream or icing sugar to adjust the consistency.
Add the pink food coloring and the watermelon flavoring, adjusting as necessary until desired color and flavor are achieved.
Using a wooden spoon or rubber spatula, gently fold chocolate chips into the buttercream.
When cakes have cooled, transfer watermelon buttercream to a piping bag. Pipe a generous amount of buttercream on the flat side of one cake, then top with another cake to create a sandwich.
Store watermelon whoopie pies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week. Be sure to add sheets of parchment or wax paper between layers to prevent the cakes from sticking together. Alternately, you can wrap each individual pie in clingfilm/plastic wrap for freshness and convenience.
Notes
*As written, this recipe makes enough to fill each whoopie pie with a generous amount of buttercream, plus some extra (I used the leftovers to make watermelon macarons!) Recipe can be halved if less filling is preferred.
**Be sure to use gel food coloring for this recipe, rather than the water-based kind found in grocery stores.
***Miniature chocolate chips are a must for this recipe–full-size chips will clog the piping bag, and make it difficult to sandwich your buttercream between the two cakes. If you can’t find miniature chocolate chips, finely chopped chocolate will work just as well.
- Prep Time: 40 minutes
- Cook Time: 8-10 minutes
- Category: Whoopie Pies
- Method: Oven
- Cuisine: Desserts
