Homemade Chocolate Malt Devil Dogs

These homemade chocolate malt devil dogs are even better than the original! Rich, chocolate malt devils food cake is sandwiched around a fluffy, marshmallow creme filling. Made from wholesome ingredients you probably already have in your pantry, you’ll never reach for that cardboard box again!

I gotta get real for a minute:  summer vacation can be seriously hard for a mom.  My 6-year old has been off school for a week and a half now, and yesterday, he was literally bored to tears.  To TEARS!  Like, as in, he was actually CRYING.

It was rainy and miserable outside, he wanted to go see Despicable Me 2, but it hasn’t been released yet.  I suggested Epic, but evidently I must be completely out of my mind.  How dare I?

Finally we settled on just renting Wreck-It Ralph on DVR, and that got us through the rest of the afternoon (by the skin of our teeth!).  He was giggling about the Devil Dogs that were hot on Ralph’s trail…

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You just never know when baking inspiration might strike!

I have to admit that the Hostess devil dog did not play a huge role in my childhood.  In my neck of the woods, we have Tastykake, a local company that produces snack cakes made with real butter and eggs, and are, IMHO, better.  🙂  But I do remember lots of my schoolmates having devil dogs in their lunch boxes, and I have had the opportunity to try a few.  I remember them being a somewhat dry chocolate devils food cake sandwiched around a rather greasy, sugary, vanilla creme filling.  Not all that hard to improve upon!

Begin with my favorite whoopie pie recipe, adding some malted milk powder for extra rich flavor, and Greek yogurt for moisture and a subtle tanginess.

With devil dogs, it’s all about the shape, so you just want to spoon or pipe the batter in an oblong, hot dog bun shape.

The filling is a seven-minute icing made from egg whites, vanilla, and sugar.  No partially hydrogenated anything, woot!  And it tastes just like a fluffy marshmallow cloud…

In researching the devil dog topic, I learned that it’s actually no longer possible to buy devil dogs (!).  The Hostess company ceased operations last year (you may remember a big fuss over the twinkie being no more?), so if you fondly remember lunchboxes packed with devil dogs, this is the best way for you to recreate that childhood experience!

You will love how these homemade devil dogs taste!  So rich, chocolatey, and moist, with a sweet, fluffy, marshmallowy-vanilla filling!  You won’t miss the boxed kind one bit!  Homemade devil dogs are infinitely more delish, and a whole lot better for you.  Whip up a batch of these in an afternoon, and keep ’em in airtight container in your pantry or fridge.  Your kids’ll love them, and so will you!  🙂

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5 stars (2 ratings)

Homemade Chocolate Malt Devil Dogs

Servings: 36 devil dogs

Prep Time: 40 minutes mins

Cook Time: 25 minutes mins

Chill Time: 30 minutes mins

Total Time: 1 hour hr 35 minutes mins

These homemade devil dogs are even better than the original! Rich, chocolate malt devils food cake is sandwiched around a fluffy, marshmallow creme filling. Made from wholesome ingredients you probably already have in your pantry, you'll never reach for that cardboard box again!

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Ingredients

For the cake

• ▢ 1 1/4 cups (156.25 g) all-purpose flour
• ▢ 3/4 cup (64.5 g) unsweetened cocoa powder
• ▢ 3 tablespoons malted milk powder
• ▢ 1 1/2 teaspoon baking soda
• ▢ 1/2 teaspoon baking powder
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/2 cup (113.5 g) unsalted butter, (1 stick), softened
• ▢ 3/4 cup (150 g) granulated sugar
• ▢ 1 egg, (large)
• ▢ 1 cup (245 g) plain Greek-style yogurt
• ▢ 1 teaspoon vanilla extract

For the filling

• ▢ 3 egg whites, (large)
• ▢ 3/4 cup (150 g) granulated sugar
• ▢ 2 tablespoons light corn syrup
• ▢ 1 teaspoon vanilla extract
• ▢ 1/8 teaspoon kosher salt

Instructions

 

Make The Cakes:

• In a bowl, combine the flour, unsweetened cocoa powder, malted milk powder, baking soda, baking powder, and salt.
• Cream the butter and sugar together until fluffy.
• Add egg and mix well.
• Beat in yogurt and vanilla extract until combined.
• Add the dry ingredients in two batches, taking care not to overbeat.
• Chill the batter for 30 minutes.
• Spoon or pipe about a tablespoon of batter onto parchment-lined baking sheets, in an elongated shape, about 2 inches apart.
• Bake for 10 minutes at 350 degrees F, and cool completely.

Make The Filling:

• In a glass or metal bowl, set over a saucepan of simmering water, combine all of the filling ingredients, whisking continuously until the sugar has completely dissolved and the mixture looks opaque (10-15 minutes).
• Remove from heat and whip on high speed until stiff and glossy.

Assemble:

• Spoon about a tablespoon of filling over half the cakes, and sandwich remaining cakes on top.

Notes

These snack cakes are best enjoyed immediately after assembly.

Recipe adapted from the original by Claire Ptak via Parenting Magazine.

Calories: 87kcal, Carbohydrates: 14g, Protein: 2g, Fat: 3g, Saturated Fat: 2g, Cholesterol: 12mg, Sodium: 97mg, Potassium: 55mg, Fiber: 1g, Sugar: 10g, Vitamin A: 85IU, Calcium: 14mg, Iron: 1mg

Cuisine: American

Course: Dessert, Snack

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