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Devil’s Food Whoopie Pies

These mini cookie cakes were one of my favorite treats while I was growing up in Pennsylvania. We called them gobs because they are gobs of fun to eat! The recipe can make fewer or more, depending on how large or small you make the cookies. Place the finished chocolate whoopie pies in large cupcake liners for a professional look. —Pamela Esposito, Galloway, New Jersey
  • Total Time
    Prep: 30 min. Bake: 10 min./batch + cooling
  • Makes
    2 dozen

Ingredients

  • 1 package devil's food cake mix (regular size)
  • 1-1/4 cups all-purpose flour
  • 1 cup water
  • 3 large eggs, room temperature
  • 1/3 cup canola oil
  • 2 tablespoons baking cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • FILLING:
  • 1 cup 2% milk
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, softened
  • 1/4 cup shortening
  • 3-3/4 cups confectioners' sugar
  • 1 teaspoon vanilla extract

Directions

  • Preheat oven to 350°. In a large bowl, combine the first 8 ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes.
  • Drop batter by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until firm, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  • Meanwhile for filling, in a small saucepan, whisk milk and flour until smooth. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Cool completely.
  • In a large bowl, beat butter and shortening until blended. Gradually beat in cooled milk mixture. Beat in confectioners’ sugar and vanilla until smooth. Refrigerate until chilled. Spread filling on bottoms of half the cookies. Top with remaining cookies. Refrigerate leftovers.
Nutrition Facts
1 whoopie pie: 249 calories, 9g fat (3g saturated fat), 29mg cholesterol, 198mg sodium, 40g carbohydrate (26g sugars, 1g fiber), 3g protein.
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Reviews

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  • krysfielder
    May 24, 2020

    delicious, but quite a mess. The frosting runs no matter how long you refrigerate it.