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
- 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.
- Line 2 baking sheets with silpat liners or parchment paper. Preheat the oven to 350 degrees.
- 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.
- 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.
- 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.
- 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.
- 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.