Devil’s Food Whoopie Pies Recipe
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Chocolate Devil’s Food Cake pillows filled with fluffy cream filling make for the perfect Devil’s Food Whoopie Pie.
I’ve had a hankering for chocolate cake and chocolate cookies for the last little while, but this weekend I really wanted to make something different and didn’t want to have a cake in the house to tempt me every time I passed it as I walked past. So I decided I’d make Devil’s Food Whoopie Pies instead. That decision may have just been my undoing. Do you know how many whoopie pies a person can eat before you realize you’ve eaten them?
Yeah, well, I’m not telling.
Let’s just say it is a whole lot more obvious when hunks of cake are missing than it is little whoopie pies.
So take that as a warning before you make these and are home alone. You really should make them with people around. Like, someone should be in the kitchen with you at all times. And then, you should pack them up immediately and rush them to your neighbor so you don’t eat them all.
This is golden advice, friends.
I started with the recipe from Better Homes and Gardens and then changed it a good bit here and there. And because I fiddled with the recipe, testing it with this change and then that change and then another, we were covered up in Devil’s Food Whoopie Pies around here.
It was like a dream come true. Well, with the exception of my hips. And my diet. And all that stuff that I don’t want to think about when I start baking and testing recipes like this, but really should.
Any who, these little babies are amazing and I think you need them in your life. Like now.
I just wish I could ship you a batch without the creme filling getting all gross. Because you know I would in a heartbeat.
Devil's Food Whoopie Pies
Ingredients
Devil's Food Pies:
- 2 cups (240 g) all-purpose flour
- 1 cup (198 g) granulated sugar
- 1 cup (227 g) buttermilk
- 1/2 cup (42 g) unsweetened cocoa powder
- 6 tablespoons (84.75 g) melted butter
- 1 teaspoon (4 g) baking soda
- 2 teaspoons (9.4 g) vanilla extract
- 1/4 teaspoon (0.65 g) kosher salt
- 1 large (50 g) egg
Creme Filling:
- 1/2 cup (92 g) shortening
- 1 1/2 cups (240 g) marshmallow cream
- 2 cups (227 g) confectioner's sugar
- 1 teaspoon (4.7 g) vanilla extract
- 1 1/2 tablespoons (21.3 g) milk
Instructions
- Devil's Food Dough Recipe
- Preheat oven to 350 degrees.
- Cream together all ingredients for the Devil's Food dough recipe in a large bowl with an electric mixer. Scoop 1 tablespoon of dough onto an ungreased baking sheet. Space about 2 inches apart to get about 9 tablespoons of dough onto a large baking sheet. Roll the balls between your hands to get very smooth results when baked.
- Bake for 10 minutes. Remove from the oven and allow to cool completely.
- Creme Filling
- While the Devil's Food Dough is baking, prepare the creme filling. Cream together all of the ingredients for the creme filling recipe. Set aside until the Devil's Food portion has completely cooled.
- Scoop 1 teaspoon of creme filling and place on top of the flattened side of one Devil's Food cake. Place another Devil's Food cake on top of the creme filling.
- Serve at room temperature.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I really can’t wait to hear how you like these. And remember, I sacrificed my diet with these little devil’s.
And they were oh so worth it.
Oh man! I grew up on my moms Whoopie Pies and I love them!
I’m definitely trying this recipe. It looks amazing! Thanks for sharing.
JOHN
I hope you enjoy them, John!
Omg, was looking for dip for cookies and hit apron these…or mom made these for years and now ido….Now am heading to store to make these for our halloween party….o ly thing I will change is adding orange coloring. Can’t wait to steal a couple b4 and there goes dirt for couple days. Thanks for making me smile at memory
I want to make these for the Cake Walk Booth at the scholl’s Fall Festival. How far in advance can’t you make them?
I’m sorry, how far in advance can I make them
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing!
Hi robyn. I have another question, before I start to make these I don’t have any buttermilk or a lemon to make buttermilk, can I use regular milk instead? My son came over to visit and we are about to make whoopie pies.
Hi Jakki,
You can use 1 tablespoon of distilled white vinegar per 1 cup of whole milk and allow to stand about 10 minutes to make your own buttermilk substitute as well. Hope y’all love them!
Hi robyn , I’m about to make these whoopie pies, and I’m wondering about making the creme filling. How long do I beat the ingrediance together? Some recipes say you have to beat it for along time
It comes together really quickly.
My boss is celebrating a BIG birthday so I thought I’d bake these to take him back to his childhood memories growing up in New England. I was thinking of freezing them and then filling them here at the office. Do they get “wet” and sticky when they thaw? Thanks for a delish looking treat!
Thanks for the recipe! I am making these now and mine do not seem as dark as yours in the picture. Also, mine were way too sticky to roll in my hands. Any suggestions?
For those photographed, I used a Valrhona cocoa powder. I’ve found that it leaves a much darker result in chocolate baked goods. However, any Dutch processed cocoa powder will work for flavor. As to the stickyness, you could try adding a tablespoon more cocoa powder to the batter to firm them a bit before rolling or dusting your hands with cocoa powder to help in the rolling. I wouldn’t add too much though as it may make the whoopie pie tougher.
There’s something so precious about a classic whoopie pie. Yum!
Yes… I am quite certain these would be dangerous to make alone!!!