Whoopie Pies or Devil Dogs
Indulge in the nostalgic delight of homemade Whoopie Pies, also known as Devil Dogs—soft, pillowy chocolate cakes sandwiching a luscious marshmallow cream filling. This timeless treat combines rich cocoa flavor with the tangy tenderness of buttermilk, creating perfectly domed cakes that practically melt in your mouth. The filling, a heavenly blend of marshmallow fluff, powdered sugar, and vanilla, is whipped to cloud-like perfection for the ultimate creamy contrast. Ideal for bake sales, parties, or as a decadent dessert, these classic confections are easy to make with just 20 minutes of prep time and are sure to become a family favorite. Whether you call them Whoopie Pies or Devil Dogs, every bite delivers a comforting taste of homemade sweetness!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cup Unsalted butter
- 1 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 unit Egg, large
- 1 teaspoon Vanilla extract
- 1 cup Buttermilk
- 0.5 cup Shortening
- 1.5 cups Powdered sugar
- 1.5 cups Marshmallow fluff
- 1 teaspoon Vanilla extract (for filling)
- 1 tablespoon Milk
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Beat in the egg and vanilla extract until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined after each addition.
Using a cookie scoop or spoon, drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 8-10 minutes, or until the tops spring back lightly when touched. Allow the cookies to cool completely on a wire rack.
While the cookies are cooling, prepare the filling. In a medium bowl, beat the shortening and powdered sugar until smooth and fluffy, about 2-3 minutes.
Mix in the marshmallow fluff, vanilla extract, and milk, and continue beating until the filling is light and creamy.
To assemble the whoopie pies, spread or pipe a generous amount of filling onto the flat side of one cookie. Top with another cookie, flat side down, to create a sandwich.
Repeat with the remaining cookies and filling until all the whoopie pies are assembled.
Store in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.4 g | 25% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 39 mg | 13% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 60.4 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 55 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 246 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
