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Whoopie Pies

See how to make chocolate cakes with delicious creamy filling. See more

Whoopie Pies

Read Reviews (143)

"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." — Amy Kerby

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Measuring All-Purpose Flour

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Vanilla Extract vs Vanilla Bean

Original recipe makes 24 cupcakes Change Servings

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

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Directions

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.

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I love whoopie pies. I buy them all the time at market. So when I came across this one using a cake mix I thought, how easy is this. First thing I did was read all the reviews. I do this before I make anything. I noticed MANDY added more flour, SHANN said hers were flat and TOOSWEETPEAS wants hers nice and poofy. My suggestions: follow the directions on the box, keep the water at 3/4 cup. Blend all ingredients together. Beat one minute on medium speed, stop mixer and add a SMALL BOX OF JELLO INSTANT PUDDING MIX. Beat another minute. Your batter will be thick, not runny. Drop batter using a cookie scooper. Bake around 14 minutes or when toothpick inserted in center comes out clean. Your cakes will be perfectly round and NOT flat. I fill my pies using a peanut butter filling. To make the filling you DO NOT have to cook the flour and milk over the stove. What I do is I mix ALL the ingredients together except the shortening. I add this last and I use Criso butter flavor shortening. You keep adding crisco until the filling is nice and fluffy. You can substitute peanut butter in place of the vanilla.

—llwolf

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Most Helpful Critical Review

Feb 04, 2006

Are you kidding? With the same amount of work, one could produce a better tasting and authentic product from scratch. These are not whoopie pies.

—alafoe

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162 Ratings

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Jul 14, 2006

I've tried this recipe a number of times. I have found that adding 2-4 tbsp of flour helps to keep it from sticking. I've also found that letting the batter sit for a little bit helps give it more of a shape. And the filling recipe I use is 1/2 c. shortening, 1 1/4 c. confectioner's sugar, 1 tsp vanilla, 1 or 2 tbsp milk, 3/4 c. marshmallow fluff. Add more fluff to make it thicker. Tastes great!

—mommabailey

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Dec 30, 2003

This recipe was much easier and moister using the cake mix!! I used a different recipe for the icing though...2 egg whites, 1C shortening, 1 lb box of confectioners sugar, 1 tea Vanilla, 4 tbs flour and 4 tbs milk...just whip it up and it's ready to go. Everyone loved these....especially when refrigerated!!!! GREAT!!!!

—JENDP

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Dec 31, 2007

Yum, these were great. I added a box of choc. pudding mix to the cake batter, after reading some of the reviews. Baked on parchment used a pampered chef cookie scoop, got 18 whoopie pies.Mine took 11 min. to bake. Have made filling lots of times for various desserts. Make as stated and let chill, its perfect every time.

—BB34

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May 14, 2007

YUM! I doubled the recipe... added 2 boxes of devils food Jell-O pudding powder and used whole milk instead of the water. I also used a previous reviewers filling recipe which is MUCH better than the once in this recipe! This makes a lot of filling, so even with the doubled recipe I only make 1 batch. FILLING: 2 egg whites, 1C butter, 1 lb box of confectioners sugar, 1 tsp Vanilla, 4 tbs flour and 4 tbs whole milk. I also added 1/2 a package of mini chocolate chips. And, I agree... MUCH tastier the next day after a night in the fridge.

—SHERYLHAMMER

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Dec 09, 2005

Made these for my son's birthday treat at school and they loved them! I doubled the recipe and I had a problem with my cakes being nice and poofy. They were flatter and more like the consistency of Little Debbie oatmeal cream pies. Does anyone know how I can fix this?

—TOOSWEETPEAS

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Jun 06, 2007

I used a Strawberry cake mix, added vanilla instant pudding and 3 tbsp. of flour, and a teaspoon of strawberry extract, and they were the most awesome strawberry whoopie pies ever!!! I used my own buttercream for the filling. They were awesome!!!

—sweetcakes

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Nutrition

Calories
213 kcal
11%

Carbohydrates
25.2 g
8%

Cholesterol
5 mg
2%

Fat
11.7 g
18%

Fiber
0.2 g
< 1%

Protein
2.2 g
4%

Sodium
163 mg
7%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whoopie Pies

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 213
Calories from Fat: 106

% Daily Value *
Total Fat 11.7g 18 %
Saturated Fat 3.4g 17 %
Cholesterol 5mg 2 %
Sodium 163mg 7 %
Potassium 119mg 3 %
Total Carbohydrates 25.2g 8 %
Dietary Fiber 0.2g < 1 %
Protein 2.2g 4 %
Sugars 18.2g
** Vitamin A < 1 %
** Vitamin C < 1 %
Calcium 4 %
Iron 9 %
** Thiamin 2 %
Niacin 4 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.