1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Discuss in my forum

Chocolate Whoopie Pies with Dulce de Leche Cream Filling



Chocolate Dulce de Leche Whoopie Pie

Marian Blazes

North America meets South America in this delicious cake-like cookie treat. I've read that whoopie pies were invented as a way to use up extra cake batter. They certainly travel in lunch boxes more easily than cupcakes.

These whoopie pies take on the flavor of a South American alfajor cookie, with a creamy caramel dulce de leche filling (and a little North American marshmallow fluff for good measure) sandwiched between cinnamon-spiced chocolate cake "cookies".

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: About 20


  • 1 box chocolate fudge cake mix
  • 1 tablespoons cinnamon
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla
  • 2 tablespoons pisco brandy (or rum)
  • 1/4 cup buttermilk
  • ---
  • For the Filling
  • 2 cups marshmallow fluff or creme (or substitute 1 1/2 cups italian (cooked) meringue)
  • 1 cup dulce de leche
  • 1 cup vegetable shortening, room temperature
  • 3 cups powdered sugar
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon



  1. In a large bowl, mix the cake mix, eggs, vanilla, cinnamon, vegetable oil, buttermilk, and pisco together, stirring until well mixed. You will have a slightly stiff cake batter.
  2. Line 2 baking sheets with silpat liners or parchment paper. Preheat the oven to 350 degrees.
  3. Fill a pastry bag fitted with a 1/2 inch round tip with the batter, and pipe small circles of dough (about 3 inches in diameter) onto the baking sheets, spacing them at least 2 inches apart. Or you can simply spoon the batter onto the baking sheets, using the back of the spoon or a small knife to spread the batter into 3 inch circles.
  4. Bake the cake circles for about 8 minutes, or until they are puffed and give a little to the touch. Remove from oven and let cool on the pan. When they are completely cool, remove the cookies from the pan carefully with a spatula.
  5. Make the filling: Place the marshmallow fluff, dulce de leche, vanilla, vegetable shortening, and cinnamon in the bowl of a standing mixer. Beat mixture using the whisk attachment until light and fluffy, about 3 minutes. Add the powdered sugar 1 cup at a time, beating after each addition.  Beat on high speed for 3-5 minutes longer until mixture is very light and well whipped.
  6. Spread a thick layer of filling on the flat side of one chocolate cookie and top with another cookie to form a sandwich. (or use a pastry bag to pipe the filling onto the cookies).  Repeat with remaining cookies.
  7. Sprinkle the tops of the whoopie pies with a dusting of powdered sugar.  Store whoopie pies in an air tight container in the refrigerator for up to one week.  Serve at room temperature.


  1. About.com
  2. Food
  3. South American Food
  4. Fusion Fare
  5. Dulce de Leche Whoopie Pies - Chocolate Sandwich Cookies - Recipe for Whoopie Pies with Dulce de Leche

©2014 About.com. All rights reserved.