Triple Chocolate Whoopie Pies

Triple Chocolate Whoopie Pies

8 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    20 m
Recipe by  Kraft Desserts

“Smooth marshmallow creme filling is sandwiched between 2 devil's food cake rounds.”

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Ingredients

Adjust Servings

Original recipe yields 10 whoopie pies

Directions

  1. Heat oven to 350 degrees F.
  2. Prepare cake mix as directed on package, except use 3/4 cup oil, add dry pudding mix and melted chocolate, stir.
  3. Drop batter, 2 inches apart, into 20 mounds on baking sheets sprayed with cooking spray, using 1 Tbsp. batter for each.
  4. Bake 8 to 10 min. or until toothpick inserted in centers comes out clean. Cool 5 min. on baking sheets; remove to wire racks. Cool completely.
  5. Mix cream cheese and marshmallow creme in large bowl until well blended. Gently stir in COOL WHIP. Spread onto 10 cakes; cover with remaining cakes.

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Reviews (8)

Rate This Recipe
Sibyljo
12

Sibyljo

These are a simple dessert that can easily pass as a labor of love! If you follow the recipe as is you make far more pies than 10 -I end up with around 40!!!! I suggest chilling them in the refrigerator before serving so everything firms up. Another suggestion, make sure your cream cheese is soft otherwise you end up with a lumpy filling. I usually whip the cream cheese, then add in the marshmallow creme until smooth, then whisk in the Cool Whip. USE CAUTION: Do NOT overwhip the filling otherwise it will be too thin, and more like a sauce. Delicious recipe that receives rave reviews all around!

swimgal
6

swimgal

OMG! Eating these Whoopie Pies is like being transported back in time to 1960 to your Mommy's kitchen, scraping the bowls clean, helping her put the filling inside the cookies, and getting a bellyache because you ate too many... I made these for a impromptu party, so "whoopie" seemed appropriate. The ingredients are definitely old school - marshmallow cream, Cool Whip, instant pudding and a prepared cake mix. But, it's balanced with Philly and semi-sweet baker's chocolate, or at least that's what I rationalized. Put it all together and you have one rich, filled cookie that will have your guests begging for more. You'll be very popular. Others complained the cream filling tears the cookies when you combine the two. This was not my experience. The cookies were cooled for about ten minutes and the filling - which I kept in the fridge and was careful not to over whip - went on smoothly. The results were perfection. I would highly recommend this treat for your chocolate loving friends, and they're perfect for a party. Refrigerate before serving. You should probably just ignore the fact Cool Whip, marshmallow cream and instant pudding are far from "natural" and fix these for a special occasion. That's what I did.

moaa
4

moaa

I have mixed feelings about this but i will still give it a 5 because it's the best whoopie pie I've made so far even with minor issues. It  reminds me of my favorite chocolate cake.  The batter was a little runny to start with but of course I wanted to follow the recipe. It was like pouring pancake batter lol.  So, for the next batch, I quick freeze it for 5 minutes to thicken a little. It was better to drop (used a tablespoon size cookie scooper) into the pan. This has the right dark chocolate color and chocolatey taste that Ive been wanting but it came out flat and delicate. Maybe cut down some oil/water perhaps and add baking powder? I don't know what the h3ll I did wrong. Now for the cream filling, it's good if you like those soft whipped frostings. It does go together with these delicate pies. I prefer something thick, sturdy & slighty sweeter for whoopie pies, that's if I can get them to puff up and firm but still moist. I would probably use confectioner sugar instead of cool whip & add more marshmallow fluff or use my personal one. These are very good overall. *** update: refridgerating it came out much firmer the next day but would like it puffed up.

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Nutrition

Amount Per Serving (10 total)

  • Calories
  • 510 cal
  • 25%
  • Fat
  • 20 g
  • 31%
  • Carbs
  • 75.4 g
  • 24%
  • Protein
  • 6.1 g
  • 12%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 652 mg
  • 26%

Based on a 2,000 calorie diet

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