Dark chocolate and dulce de leche whoopie pies

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It’s whoopie time again! This time flavored chocolate and dulce de leche, a classic combination. I actually made these back in November and didn’t post them; and then since whoopies were featured in the December Daring Bakers challenge, I didn’t post them then either.

These days I’m not baking much cause I’m trying to diet (yuck), but I still have a few leftover recipes to share, like these ones.


Anyway, these whoopies were good. Is there such a thing as a bad whoopie? I don’t know.

The cakes are dark chocolate, and the filling is a dulce de leche ganache that is so easy to make. And as you may guess, the flavors go great together :)


I followed the original recipe and piped the filling as a pretty rose (using a 1M tip). It’s kind of an extra step since you could also spoon the filling, but it makes them so much prettier. Oh, and as you can see from the first pictures I hadn’t yet thought of the bottom-flattening tip, so they’re leaning on their sides a little bit.

Anyway, go make some whoopies, they’re yummy and easy and cute. And be sure to get a small cookie scoop to shape the cakes with ease, it makes a huge difference!


Dark chocolate and dulce de leche whoopie pies

Recipe from Whoopies by Virginia Sar
Yield: it’s not on the book and I didn’t write it down, sorry!

150 g / 5 oz flour
60 g / 2 oz cocoa powder
1 tsp baking powder
1/2 tsp baking soda
100 g / 3.5 oz butter, softened
100 g / 3.5 oz dark brown sugar
1 egg
1 tsp vanilla extract
1/3 cup buttermilk

1. Preheat the oven to 350ºF. Line 2 cookie sheets with parchment paper (I skipped the paper and used just baking spray).
2. Sift together the flour, baking powder, baking soda and cocoa powder.
3. Beat the butter and sugar until light and fluffy.
4. Beat in the egg and vanilla extract.
5. With the mixer on low speed, add the flour in three additions, alternating with the buttermilk in two additions. Mix well.
6. Scoop the batter onto the prepared sheets and bake for 12 minutes, or until the cakes spring back when touched.

For the ganache:

100 g / 3.5 oz milk chocolate, chopped
200 g / 7 oz dulce de leche (use the thicker one you can find)

1. Melt the chocolate in a microwave or double boiler.
2. Add the dulce the leche and mix until blended.
3. Refrigerate for 40 minutes.

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