Chocolate Whoopie Pies

By pknaub

Chocolate whoopie pies sandwiched with a sweet marshmallow filling. They're like little hand-held cakes. Soft and moist, they have just the right amount of chocolate flavor with fluffy, sticky-sweet centers holding them together.
Chocolate whoopie pies sandwiched with a sweet marshmallow filling. They're like little hand-held cakes. Soft and moist, they have just the right amount of chocolate flavor with fluffy, sticky-sweet centers holding them together.

Ingredients

• Filling:
• Prep Time: 25 minutes
• Cook Time: 9 minutes
• Yield: about 14 whoopie pies
• Ingredients
• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 + 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon McCormick® vanilla extract
• 1/2 cup (8 tablespoons) butter, softened
• 1 cup firmly packed brown sugar
• 1 egg, at room temperature
• 1/2 cup (8 tablespoons) butter, softened
• 1 + 1/2 cups confectioners' sugar
• 1 jar (7 ounces) marshmallow cream
• 1 teaspoon McCormick® vanilla extract

Details

Preparation time 25mins
Cooking time 9mins
Adapted from cinnamonspiceandeverythingnice.com

Preparation

Step 1

1.Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
2.In a medium bowl whisk flour, cocoa powder, baking soda and salt together. In a separate small bowl mix buttermilk and vanilla together.
3.In a large bowl beat butter and brown sugar together on medium speed until light and fluffy 2 - 3 minutes. Beat in the egg.
4.Add flour mixture in 3 additions alternating with the buttermilk, beating on low speed after each addition until smooth and scraping down sides of bowl occasionally.
5.To make the cookies spoon 2 level tablespoons of batter about 2 inches apart onto the baking sheets. Bake 9 minutes or until cookies are puffed and spring back when touched. Cool on baking sheets 2 minutes then remove to wire racks to cool completely.
6.To make the filling beat the butter 2 minutes on medium until fluffy. Add confectioners' sugar and beat 2 minutes. Add vanilla and marshmallow cream, beat 5 minutes on medium until light and fluffy.
7.If the mixture seems too thin refrigerate a few minutes to allow it to set up. To assemble the cookies place 2 tablespoons on the middle of a cookie and top with a second cookie pressing gently to spread the filling.
8.Repeat until all the cookies are filled. You can roll the edges in sprinkles or chopped nuts if you like.
9.Store between layers of wax paper in airtight container in refrigerator up to 5 days.

For Halloween colors:

Add up to 3 tablespoons McCormick® black food color to the batter, stirring in one at a time until you reach the right shade.

Divide the filling among three small bowls. For orange: mix in 8 drops yellow + 3 red. For purple: mix in 8 red + 6 blue. For green: 3 green + 1 yellow.