Guinness Chocolate Whoopie Pies

The first bite gives you that soft, pillowy cake giving way to a cool, tangy mascarpone center—rich cocoa that’s just a little boozy with a whisper of stout. Guinness Chocolate Whoopie Pies taste like a cozy kitchen on a rainy afternoon: chocolate that smells deep and a filling that feels like a secret hug between two cakey cookies. The tops have those slight, pretty cracks that tell you they’re baked through but still tender, and the chocolate and cream play off each other so the sweetness never overwhelms the dark, malty notes.

These treats are the sort of comfort food that gathers everyone to the table without fuss. They’re perfectly portable for family gatherings, school functions, or a casual coffee with a friend who needs a pick-me-up. I love how easy they are to pass around—small, handheld portions that bring big smiles. Pair them with a simple bowl of soup or a fresh fruit salad and you’ve got a welcoming spread that feels homey and thought-through. If you enjoy similar cozy desserts, consider trying another comforting chocolate treat from the kitchen for when you want an extra-special centerpiece.

This version is simple and foolproof, designed for cooks who want great flavor without complicated steps. You don’t need special tools—just a bowl, a whisk, and a baking sheet—so making a batch becomes more about the joy of shaping and assembling than about cleaning an armful of gadgets. The recipe lets the ingredients shine: melted butter whipped with brown sugar gives body, Guinness adds depth, and mascarpone keeps the filling luxuriously smooth. With a few easy steps you’ll have a tray of whoopie pies that look like you spent a long afternoon fussing over them, even if you didn’t.

Why this recipe works

There’s a comforting logic to how these ingredients come together, and that’s why this recipe works so well for everyday baking. Texture is central: the cookie portions need to be cake-like rather than crisp, and the recipe achieves that by balancing the flour and cocoa with the richness of butter and the moisture from Guinness. Brown sugar contributes more than sweetness; its molasses undertones marry beautifully with the stout, deepening the chocolate flavor and keeping the cake soft. The baking soda gives just enough lift so the cakes are tender and springy, while the careful measuring of cocoa and flour keeps the crumb from becoming too dry.

The ease of the method is another big reason these are a winner. Creaming the butter and sugar until light traps tiny air pockets that give the cookies a subtle lift. Adding the Guinness and egg doesn’t require any fancy folding technique—just enough stirring to make a smooth batter. The dollops on the baking sheet can be shaped with a spoon, so you don’t need piping skills to get an attractive result. Baking for a short 10–12 minutes produces the soft center and slightly set edges that make the cakes ideal for sandwiching.

Mascarpone as a filling is forgiving: it’s thick enough to hold its shape, but smooth enough to spread without tearing the cakes. A dusting of powdered sugar keeps the filling gently sweet without competing with the chocolate. These technical choices—moist batter, short baking, and a creamy filling—are the building blocks of a quick, dependable treat that fits easily into the rhythms of family life. Making these on a weekday evening or for a weekend get-together feels entirely doable, and they reward you with the kind of nostalgic satisfaction that keeps people coming back for seconds.

How to prepare Guinness Chocolate Whoopie Pies

Start by assembling your ingredients and preheating the oven so everything moves smoothly once you begin. The most satisfying part of the process is watching the batter transform in the bowl—what starts as a few separate ingredients becomes a glossy, chocolatey scoop that’s ready to bake. Dropping batter by spoonfuls onto a parchment-lined sheet is a little like decorating: you’ll see the shapes come together and you can make them as uniform as you like.

Baking is quick, so this feels fast even though it looks impressive when finished. While the cakes cool, whisk the mascarpone filling until it’s velvety and just sweet enough. The moment I love most is the assembly—spreading or dolloping that cool, creamy filling on one cake and topping it with another. It’s tactile and gratifying, and the finished rows of sandwiches are so pretty you’ll want to arrange them in a simple tin for sharing. Keep the language simple in the kitchen: mix until smooth, bake until set, and let them cool completely before filling to avoid melting the mascarpone.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1 large egg
• 1/2 cup Guinness beer
• 1 teaspoon vanilla extract
• 1 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract

These are pantry-friendly ingredients that come together without fuss. If you don’t have mascarpone, you can use a mix of cream cheese and a touch of heavy cream as a substitute, but mascarpone gives that extra silkiness that makes the filling feel special. Measure your flour with a light hand—spoon it into the cup and level off to keep the cakes tender. The cocoa should be unsweetened and sifted if it looks lumpy. Guinness can be room temperature or slightly warmed; it blends more smoothly when not ice cold.

Instructions

1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In another bowl, cream butter and brown sugar until light and fluffy.
4. Beat in the egg.
5. Mix in Guinness and vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients. Mix until just combined.
7. Drop spoonfuls of batter onto the prepared baking sheet.
8. Bake for 10 to 12 minutes. Bake until the edges are set and the tops are slightly cracked.
9. Allow to cool completely.
10. In a separate bowl, whisk together mascarpone cheese, powdered sugar, and vanilla extract until smooth.
11. Spread a dollop of the mascarpone mixture on the flat side of one whoopie pie.
12. Sandwich with another.
13. Repeat with the remaining pies.

If you want evenly sized whoopie pies, use a small cookie scoop and leave space between each dollop. Watch the first batch closely so you learn how long they take in your oven—some ovens run hotter and a minute can make a difference. Cooling fully before filling keeps the mascarpone from softening into the cake. These steps are straightforward, and the little pauses—cooling, whisking, assembling—are what make the process both easy and lovely.

Serving ideas

• Serve with a simple bowl of steaming soup for a cozy lunch pairing. The contrast between warm and cool is always delightful.
• Offer a platter with sliced apples or pears for a fresh, crisp balance to the richness.
• Arrange alongside a mixed greens salad dressed lightly with citrus to cut through the chocolate.

For a drink pairing, a cup of black coffee or a lightly brewed tea complements the bitterness of the cocoa and the malt notes from the stout. For festive gatherings, a glass of sparkling apple cider adds a cheerful fizz that balances the creaminess. If you enjoy brighter flavors, consider a chilled citrus beverage to add lift; you might also explore a bright lemon-citrus whoopie idea as a contrasting treat at the same gathering.

Storing this recipe

These whoopie pies keep well refrigerated because of the mascarpone filling. Store them in an airtight container in the fridge for up to 4 days; they’ll stay soft and creamy. If you need to make them ahead, you can assemble and chill them overnight—just bring to nearly room temperature before serving for the best texture.

For longer storage, freeze the unfilled cakes in a single layer on a tray until solid, then move them to a freezer bag for up to 2 months. Thaw in the refrigerator, then fill and sandwich when you’re ready to serve. If you’ve already assembled them, flash-freeze the sandwiches on a tray and then bag them; they’ll keep for about a month that way. To reheat, let frozen or chilled whoopie pies come to room temperature naturally, or warm a few seconds in the microwave on low power just to take the chill off—be careful, mascarpone can soften quickly.

Helpful tips

Tip 1 — Keep the cakes tender: Measure flour carefully. Too much flour dries the cakes and makes them more cookie-like than cake-like. Use the spoon-and-level method—spoon the flour into the cup, then level it with a knife. If your batter seems too thick, a splash of milk can loosen it slightly; if it seems too thin, a tablespoon of flour can firm it up. When you cream butter and sugar, take the time to make it pale and airy; that trapped air helps give the cakes a delicate lift and a soft crumb.

Tip 2 — Watch baking time closely: Ovens vary, so start checking at the early end of the baking window. The cakes are done when the edges are set and the tops show those charming little cracks. Overbaking will dry them out, while underbaking will leave them too soft to move without tearing. A quick touch test—gently pressing the top—should show a slight spring back. Cool them completely on a rack before filling; warm cakes will melt the mascarpone and make the sandwiches sloppy.

Tip 3 — Keep the filling stable: Mascarpone should be cold from the fridge when you whip it with powdered sugar. If your kitchen is warm, keep the bowl over an ice bath while you whip for a firmer finish. Don’t overbeat mascarpone; you want it whipped enough to be smooth and slightly fluffy, but overbeating can make it grainy or cause it to separate. If you need a firmer filling for travel, fold in a small amount of stabilized whipped cream (heavy cream whipped with a touch of powdered sugar and then folded in) to give structure without losing that creamy richness.

These three points help avoid the most common pitfalls: dry cakes, overbaked rounds, and runny filling. The rest is patience and a willingness to bake from the heart—the kind of baking that makes friends and family feel cared for.

Recipe variations

• Make it Spiced: Add 1/2 teaspoon cinnamon and a pinch of ground cloves to the dry mix for a warmer, autumnal flavor that pairs beautifully with stout.
• Make it Boozy: Brush the cooled cake rounds lightly with a tablespoon of espresso liqueur or simple syrup mixed with a splash of your favorite whisky for an adult treat.
• Make it Lighter: Swap half the mascarpone for whipped ricotta or whipped cream stabilized with a little powdered sugar for a fluffier, lighter filling.

Each variation keeps the core technique the same but plays with flavor and texture to suit different occasions. Small changes can create entirely different moods at your table.

Helpful Q and A

Q: How can I tell when the whoopie pie cakes are done?
A: They’re ready when the edges look set and the tops have slight cracks. A gentle press should spring back a bit.

Q: Can I use a different stout or beer?
A: Yes, you can substitute another stout or dark beer, but the flavor will change. Guinness is mild and chocolate-friendly; stronger beers can add a bolder note.

Q: Is mascarpone necessary for the filling?
A: Mascarpone gives a silky texture, but you can blend cream cheese with a splash of cream if needed. Adjust sweetness to taste.

Q: Can I make the cakes ahead of time?
A: Yes. Bake and cool the cakes, then freeze or refrigerate until you’re ready to fill. Fill shortly before serving for the freshest texture.

Conclusion

These Guinness Chocolate Whoopie Pies are a simple, comforting treat that brings a little indulgence to everyday moments and festive gatherings alike. If you’d like to compare a similar take from another kitchen for inspiration, see Chocolate Guinness Whoopie Pies – Living in Sugar for a complementary perspective on flavor and presentation. Enjoy sharing them warm or chilled—they’re the kind of small bake that makes people feel cared for.