Best Devils Food Whoopie Pies Recipes

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EASY WHOOPIE PIES



Easy Whoopie Pies image

A New England phenomenon that's becoming popular everywhere, the famous "pies" are really more like soft cakes with a creamy filling. Use Betty Crocker™ cake mix and frosting for a simple-to-make, authentic-tasting version.

Provided by By Arlene Cummings

Categories     Dessert

Time 1h15m

Yield 18

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ Devil's Food cake mix
3/4 cup water
1/2 cup vegetable oil
3 eggs
1 box (4-serving size) chocolate instant pudding and pie filling mix
2 containers Betty Crocker™ Whipped Fluffy White Frosting

Steps:

  • Heat oven to 350°F.
  • Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
  • In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
  • Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
  • Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
  • Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
  • Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 30 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Sandiwch cookie, Sodium 330 mg, Sugar 34 g, TransFat 0 g

SUGAR FREE MINI WHOOPIE PIES



Sugar Free Mini Whoopie Pies image

I found this recipe on the box of sugar free devils food cake mix from Pillsbury. I made them and they were so darn cute and simple! The filling calls for an oz. package of cream cheese softened, and added to frosting. I decided to leave it out and just spread the frosting that I whipped a little more and they turned out great.

Provided by CIndytc

Categories     Dessert

Time 20m

Yield 24 serving(s)

Number Of Ingredients 5

1 (16 ounce) devil's food cake mix, Pillsbury Moist Supreme Sugar Free
3 large eggs
3/4 cup water
1/2 cup vegetable oil
1 (15 ounce) vanilla frosting, Pillsbury Creamy Supreme Sugar Free

Steps:

  • Heat oven to 350 degrees. LIne cookie sheets with parchment paper.
  • Beat cake mix, eggs, water and oil in large bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
  • Drop batter onto prepared cookie sheets, preferable using a medium scoop (2 Tablespoon). Spread batter into 2 1/4 inch diametere circles, 2 inches apart. BAke 7 to 10 minutes or utnil center is set. Cook 1 minute on cookie sheet. Remove from parchment paper, cook completely on wire rack.
  • Beat frosting from container until fluffy in a medium bowl. Add Cream cheese and whip together if using.
  • Place half of pies flat side up. Spread with 2 Tablespoons filling in center of each. Top with remaining pies, rounded side up. Press gently to spread filling. Chill if using cream cheese, or serve if not. makes 24 whoopie pie.

Nutrition Facts : Calories 204.2, Fat 11, SaturatedFat 1.9, Cholesterol 23.2, Sodium 197.9, Carbohydrate 25.9, Fiber 0.5, Sugar 18.5, Protein 1.9

WHOOPIE PIES (OR DEVIL DOGS)



Whoopie Pies (Or Devil Dogs) image

These are good. Filling is extra fluffy and delicious. It is not a sugary filling. The pies are extra chocolate-ty and soft. Wrap them individually in a baggie and freeze for later or eat all of them now.

Provided by Mimi in Maine

Categories     Drop Cookies

Time 1h5m

Yield 14 pies

Number Of Ingredients 15

1/3 cup Crisco
1 egg
1 cup sugar
1 cup milk
1 teaspoon vanilla
2 cups flour
6 tablespoons cocoa
1 1/2 teaspoons baking soda
1 1/4 teaspoons salt
2 tablespoons flour
1/2 cup milk
1 pinch salt
1/2 cup sugar
1/2 cup Crisco
2 teaspoons vanilla

Steps:

  • WHOOPIE PIES:.
  • Mix the Crisco, sugar, and egg till fluffy.
  • Slowly add the milk and vanilla; mix well.
  • Add the flour, cocoa, soda, and salt.
  • Beat well.
  • Drop by spoonfuls on ungreased baking sheet.
  • Bake at 350°F for 7-10 minutes.
  • FILLING:.
  • Using a jar for a shaker combine the milk, flour, and salt; shake well.
  • Put this into a saucepan and cook slowly over medium heat till very thick and smooth, and then cool.
  • In a electric mixer put the Crisco, sugar, and vanilla and beat about 5 minutes.
  • Add the cooled paste and beat it for about 5 more minutes till very light and fluffy.
  • I turn the mixer to high and beat it quite a while; it is worth it.
  • Fill the pies and put into a baggie.

WHOOPIE PIES



Whoopie Pies image

Little chocolate cakes with creamy filling. This recipe has been handed down in my family for quite sometime and hasn't had any complaints yet.

Provided by Amy Kerby

Categories     Desserts     Cookies     Whoopie Pie Recipes

Yield 24

Number Of Ingredients 6

1 (18.25 ounce) package devil's food cake mix
5 tablespoons all-purpose flour
1 cup milk
1 cup shortening
1 cup white sugar
2 teaspoons vanilla extract

Steps:

  • To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
  • To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
  • In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
  • Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

Nutrition Facts : Calories 213.5 calories, Carbohydrate 25.2 g, Cholesterol 5.1 mg, Fat 11.7 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 3.4 g, Sodium 162.6 mg, Sugar 18.2 g

JUMBO WHOOPIE PIE



Jumbo Whoopie Pie image

A whoopie pie for sharing, our jumbo pie is made with Betty Crocker™ Super Moist™ Devil's Food cake, cream-filled sandwich cookies and whipped vanilla frosting.

Provided by Paula Jones

Categories     Dessert

Time 55m

Yield 4

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ devil's food cake mix
2 eggs
1/2 cup butter, softened
2 creme-filled chocolate sandwich cookies, crushed
1 container Betty Crocker™ Whipped vanilla frosting

Steps:

  • Heat oven to 350°F. Line rimmed cookie sheet with cooking parchment paper or silicone baking mat.
  • In large bowl, beat cake mix, eggs and butter with electric mixer on low speed until well combined. Batter will be thick. Divide batter in half on cookie sheet.
  • Lightly dampen hands, as batter will be sticky. Form each half into ball, and flatten with hand to 6 inches, creating 2 cakes.
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on pan.
  • Transfer one cake to serving platter. Mix cookie crumbs into container of frosting. Spread entire container of frosting on cake. Top with remaining cake.

Nutrition Facts : ServingSize 1 Serving

OLD-FASHIONED WHOOPIE PIES



Old-Fashioned Whoopie Pies image

Who can resist soft chocolate sandwich cookies filled with a layer of fluffy white frosting? Mom has made these for years. They're a treat that never lasts very long with me and my two brothers around. -Maria Costello, Monroe, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 2 dozen.

Number Of Ingredients 18

1/2 cup baking cocoa
1/2 cup hot water
1/2 cup shortening
1-1/2 cups sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2-2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
FILLING:
3 tablespoons all-purpose flour
Dash salt
1 cup 2% milk
3/4 cup shortening
1-1/2 cups confectioners' sugar
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.

Nutrition Facts : Calories 244 calories, Fat 11g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 116mg sodium, Carbohydrate 33g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

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