Dulce de Leche Whoopie Pies - Chocolate Sandwiches with Dulce de Leche Filling

North America meets South America in this delicious cake-like cookie treat. I've read that whoopie pies were invented as a way to use up extra cake batter. They certainly travel in lunch boxes more easily than cupcakes.

These whoopie pies take on the flavor of a South American alfajor cookie, with a creamy caramel dulce de leche filling (and a little North American marshmallow fluff for good measure) sandwiched between cinnamon-spiced chocolate cake "cookies".

Prep Time: 30 minutes 

Ingredients:

•1 box chocolate fudge cake mix

•1 tablespoons cinnamon

•3 eggs

•1/2 cup vegetable oil

•1 tablespoon vanilla

•2 tablespoons pisco brandy (or rum)

•1/4 cup buttermilk

For the Filling

•2 cups marshmallow fluff or creme (or substitute 1 1/2 cups italian (cooked) meringue)

•1 cup dulce de leche

•1 cup vegetable shortening, room temperature

•3 cups powdered sugar

•2 teaspoons vanilla

•1 teaspoon cinnamon

Preparation: 

1. In a large bowl, mix the cake mix, eggs, vanilla, cinnamon, vegetable oil, buttermilk, and pisco together, stirring until well mixed. You will have a slightly stiff cake batter.  

2. Line 2 baking sheets with silpat liners or parchment paper. Preheat the oven to 350 degrees.

3. Fill a pastry bag fitted with a 1/2 inch round tip, and pipe small circles of dough (about 3 inches in diameter) on the baking sheets, spacing them at least 2 inches apart. Or you can simply spoon the batter onto the baking sheets, using the back of the spoon or a small knife to spread them into a circle.  

4. Bake the cake circles for about 8 minutes, or until they are puffed and give a little to the touch. Remove from oven and let cool on the pan. When they are completely cool, remove them from the pan carefully with a spatula.

5. Make the filling: Place the marshmallow fluff, dulce de leche, powdered sugar, vanilla, vegetable shortening, and cinnamon in the bowl of a standing mixer. Beat mixture using the whisk attachment until light and fluffy, about 3 minutes.  

6. Spread a thick layer of filling on the flat side of a chocolate cookie and top with another cookie to form a sandwich. (or use a pastry bag to pipe the filling).

7. Sprinkle the tops of the whoopie pies with a dusting of powdered sugar.

Recipe Source: http://southamericanfood.about.com/od/fusionfare/r/Dulcewhoopiepie.htm