Remember a few years ago when whoopie pies were all the rage? I remember ripping out quite a few recipes from different magazines. Now, they didn’t go away, people just moved on to another rage. In fact, whoopie pies have been around for quite some time. Traditionally found in the New England area – they are considered the official state treat (who knew that was a thing!?!) of Maine and a Pennsylvania Amish tradition – you can find them in all parts of the country. I am sure depending on the region and season the flavors can vary greatly. Imagine a blueberry version from Maine made with fresh blueberries… YUM!
All this talk about them, let’s get to the bottom of what they are. They can be considered a cake, a cookie or a pie. How awesome is that!?! Traditionally they are made with 2 small round mounds of chocolate cake that are then filled with frosting or a filling made with marshmallow creme or fluff. These I’m sharing with you today are filled with a dulce de leche filling… Double YUM!
The cake part is made with a Devil’s food box cake mix (I used Pillsbury) and the filling is made with canned dulce de leche. I normally find it in the Hispanic food aisle in my supermarket. If you can’t find it by you, or just want to make it yourself, you can simmer a can of sweetened condensed milk. Here’s a great recipe for doing just that. It’s then mixed with cream cheese, butter and some other ingredients to make it the perfect consistency to pipe onto the chocolate cakes.
Chocolate Whoopie Pies with a Dulce De Leche Filling
Ingredients:
Whoopie Pies
1 box of Devil’s food cake mix
1/2 cup unsalted butter, melted
1/2 cup water
3 large eggs
Filling:
1/2 cup dulce de leche
4 ounces cream cheese, at room temperature
4 tablespoons unsalted butter, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
3 1/2 cups confectioners’ sugar
Directions:
Combine the cake mix, butter, water and eggs in a large bowl and beat at medium speed until smooth. Let the batter rest for 30 minutes.
Preheat the oven to 400 F and line a baking sheet with parchment paper.
Using a cookie scoop, drop the batter onto the parchment line baking sheet and bake for 5 to 7 minutes. Until a cake tester inserted in the middle comes out clean. Cool completely on a wire rack.
In another large bowl beat the cream cheese and unsalted butter on medium speed until creamy. Reduce the speed to low and gradually add in the confectioners’ sugar and beat until well combined. Add the dulce de leche, vanilla extract and salt and beat until well combined.
Pipe or spread the filling onto half of the cookies, place the second cookie on top.
Recipe adapted from Land O Lakes
Bead Yarn & Spatula 