These chai whoopie pies are kind of a cross between a cookie and a cupcake. Firm enough to hold in your hand but soft and fluffy inside. Filled with a creamy mascarpone whipped cream frosting, they are the ultimate wintertime treat.
They say whoopie pies were invented by using up leftover cake batter. Makes sense to me because these are like little cakes but a little bit firmer so that they hold their shape. Golden brown and firm on the outside but nice and soft and fluffy like a cake on the inside.
Chai means "tea" in India where it originated from and refers to the milky black tea flavored with warm spices that's very common there. Each family's recipe is different, but common spices to include are cinnamon, cardamom, ginger, cloves, star anise, and sometimes fennel, nutmeg, pepper, or coriander. For these whoopie pies, we are going to use homemade chai spice! Or you can use pre-mixed chai spice if you have some on hand.
Chai Whoopie Pie Ingredients
Don't be intimidated by all these ingredients, most of them are spices! This pic includes all the ingredients for the mascarpone whipped cream filling as well. If you don't have mascarpone you can just use stabilized whipped cream, cream cheese frosting, or even easy buttercream.
How To Make Chai Whoopie Pies Step-By-Step
Step 1 - Bring your milk, butter, and eggs to room temperature so that they combine in the batter and form a proper emulsion. Cold ingredients will cause the batter to curdle and your whoopie pies will not rise. I microwave my milk for 40 seconds, place my eggs in a bowl of hot water for 5 minutes and microwave my butter in 15-second increments until you can press your finger into the surface but the butter still holds its shape.
I also like to measure out all of my ingredients before I start mixing. That way I don't forget any ingredients! I measure everything by weight and use a scale for the most accuracy. Click here to learn how to measure with a food scale.
Step 2 - Preheat your oven to 375ºF and line two cookie sheets with parchment paper.
Step 3 - Combine all the spices, flour, salt, and baking powder in a bowl and set it aside.
Step 4 - Cream your room temperature butter and sugar together for 2-3 minutes on medium-high or until it's light and fluffy. Cold butter will not cream properly which will result in flat cookies.
Step 5 - While mixing on low, add in ONE room temperature egg at a time. Let the first mix in fully before adding the next to prevent your batter from curdling. Mix until smooth.
Step 6 - Add in your vanilla extract and mix until combined.
Step 7 - While mixing on low, alternate adding in the flour mixture and milk. I start with the flour and add in ⅓, then ½ of the milk, then ⅓ of the flour mixture, the rest of the milk, and then the rest of the flour. I like to finish the mix by hand-folding to make sure all the flour is mixed in well and the bowl is scraped. This reduces the chance of over-mixing which will cause the whoopie pies to be dry and hard.
Step 8 - Using a 1 Tablespoon cookie scoop, scoop your batter onto your sheet pans. I can fit about 12 per cookie sheet. You can use a larger cookie scoop, just bake for about 2 minutes longer.
Step 9 - Bake your chai whoopie pies at 375°F (190°C) for 8-9 minutes or until the dome is just set. Don't over-bake them.
When the cookie is puffy and bounces back when you lightly touch the top, it's done. It should be lightly golden brown on the bottom.
Step 10 - Transfer your whoopie pies to a cooling rack and let them cool down completely before you fill them.
Mascarpone Whipped Cream Filling
Step 1 - In the bowl of your stand mixer with the whisk attachment, combine the whipped cream and the powdered sugar. Whisk on high until you begin to see lines forming on the surface and the cream is thickened but not yet forming peaks.
Step 2 - Add in the mascarpone cheese and vanilla and whip on medium-high until firm peaks form and barely hold their shape. The cream will set up even more after you pipe the filling so try not to over-whip it.
Chai Whoopie Pie Assembly
After your cookies are cool, match them up by similar size. Fill with some of your mascarpone whipped cream and sandwich the two sides together.
Because of the whipped cream filling, these cookies will need to be stored in an airtight container in the fridge. They will be ok for about 3 days and then will start to dry out. (Ours never last that long because they are so tasty!)
You can also freeze the whole cookie, filling and all for up to six months! They will defrost in about 10 minutes or just eat them frozen like a delicious chai spice ice cream sandwich. Yum!
Pro-tip: To make chocolate whoopie pies, take out 3 oz of the flour, and add 3 oz of unsweetened cocoa powder. To make vanilla whoopie pies, just leave out the chai spices and add an extra teaspoon of vanilla extract.
Related Recipes
Recipe
Equipment
- 1 Tablespoon cookie scoop (#60)
Ingredients
Chai Whoopie Pies
- 8 ounces unsalted butter, room temperature 1 cup
- 8 ounces light brown sugar 1 cup
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon cardamom
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ½ teaspoon all spice
- ½ teaspoon black or white pepper
- 2 teaspoons baking powder
- ½ teaspoon salt
- 14 ounces all purpose flour 1 ¾ cups
- 6 ounces milk, room temperature ¾ cup
Whipped Mascarpone Filling
- 8 ounces mascarpone cheese
- 8 ounces heavy cream
- 1 ounce powdered sugar
Instructions
Chai Whoopie Pie
- Bring your eggs, milk, and butter to room temperature. I microwave the milk for 40 seconds, the butter for 15-second increments until it's softened but still firm and I place the eggs in a bowl of hot water (shells still on) for five minutes.
- Preheat your oven to 375ºF and line two cookie sheets with parchment paper
- Combine all spices together with the flour, salt, and baking powder and set aside.
- Cream your room temperature butter and sugar together for 2-3 minutes on medium-high or until it's light and fluffy. Cold butter will not cream properly which will result in flat cookies.
- While mixing on low, add in ONE room temperature egg. Let it mix in fully before adding the next to prevent your batter from curdling. Mix until smooth.
- Add in your vanilla extract and mix until combined.
- While mixing on low, alternate adding in the flour mixture and milk. I start with the flour and add in ⅓, then ½ of the milk, then ⅓ of the flour mixture, the rest of the milk, and then the rest of the flour. I like to finish the mix by hand-folding to make sure all the flour is mixed in well and the bowl is scraped. This reduces the chance of over-mixing which will cause the whoopie pies to be dry and hard.
- Using a 1 Tablespoon cookie scoop, scoop your batter onto your sheet pans. I can fit about 12 per cookie sheet.
- Bake your chai whoopie pies for 8-9 minutes or until the dome is just set. Don't over-bake them.
- Transfer your whoopie pies to a cooling rack and let them cool down completely before you fill them.
Mascarpone Whipped Cream
- In the bowl of your stand mixer with the whisk attachment, combine the whipped cream and the powdered sugar. Whisk on high until you begin to see lines forming on the surface and the cream is thickened but not yet forming peaks.
- Add in the mascarpone cheese and vanilla and whip on medium-high until firm peaks form and barely hold their shape. The cream will set up even more after you pipe the filling so try not to over-whip it.
- After your cookies are cool, match them up by similar size. Fill with some of your mascarpone whipped cream and sandwich the two sides together. Because of the whipped cream filling, these cookies will need to be stored in an airtight container in the fridge. They will be ok for about 3 days and then will start to dry out or you can freeze them for up to 6 months.
Malak says
Can you do a star bread please
Elizabeth Marek says
I'm planning on it!
malak says
thanks liz