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Chocolate Whoopie Pies with Dulce de Leche Cream Filling

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dulcedelechewhoopiepie.jpg

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

Ingredients:

  • 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

Preparation:

 

  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.

 

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  5. Dulce de Leche Whoopie Pies - Chocolate Sandwich Cookies - Recipe for Whoopie Pies with Dulce de Leche

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