I just fell in love With these. The marshmelloow cream filling is so yummy, I could of eaten the whole Bowl with a spoon. I didn't sandwich most of these pies, I frosted them like cookies, I thought Their was a bit too much cookie and not enough cream.
Adapted From The Novice Chef Makes: 15 pies Prep Time: 45 minutes Bake Time: 8-9 minutes (Printable Recipe)
Ingredients: Whoopie Pie
1 2/3 cups flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons butter, at room temperature
4 tablespoons vegetable shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup milk
Cream Filling oh so good.
1/2 cup vegetable shortening
1/2 cup butter, at room temperature
1 cup confectioners sugar
1 1/3 cups Marshmallow Fluff
1/4 teaspoon salt dissolved in 1 tablespoon of water
1 1/2 teaspoons vanilla extract
Directions Begin with sifting your flour, cocoa powder, baking soda, and salt together into a large mixing bowl and set aside. Then in the bowl of an electric mixer, combine your butter, vegetable shortening, and brown sugar. Using your paddle attachment, mix on low speed until just combined. Then switch to high speed and beat for 3 minutes. Scrape the sides of your bowl, add your egg and vanilla extract, and beat on high for another 2 minutes. Then add half of your flour mixture and half of your milk and mix until just combined. Then add the rest of your flour and milk and mix on medium/high for 30 seconds until light and fluffy.
On a cookie sheet lined with parchment paper, spoon 2 tablespoons of batter. Make sure to leave 1 1/2 inches in between each mound so when they bake and expand they don't bake into each other. Bake at 375 degrees for 8-9 minutes.
Allow your whoopie pies to cool completely. Then spoon a heaping spoon full of filling onto the center of your flat side. Take a second whoopie pie and lay the flat side down over the cream filling. Gently press down to evenly push to the sides.
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