• Recipes

Chocolate Whoopie Pies

cake-like cookies and vanilla fluffy frosting, does it get any better? well, yes, actually. we added our deluxious dark drinking chocolate to the mix and took these up a notch! perfect for kids to DIY or for a fun party! 

Ingredients

    • 2 1/4 cups all-purpose flour
    • 1/2 cup deluxious dark drinking chocolate
    • 1 tsp baking powder
    • 1/2 tsp baking soda
    • 1/4 tsp salt
    • 1/2 cup butter (softened)
    • 1/2 cup granulated sugar
    • 1/2 cup packed light brown sugar
    • 1 egg
    • 1 tsp vanilla extract
    • 1 cup milk or buttermilk
    • optional: for extra chocolate-y flavor, add a tablespoon (or two, depending on preference) of cocoa powder!

Filling:

  • 4 Tbsp unsalted butter
  • 1 cup powdered sugar
  • 2 Tbsp heavy cream (plus additional as needed)
  • 1 tsp vanilla extract
  • 1 7.5 oz container marshmallow fluff

Instructions

  1. Preheat the oven to 350°F. Line 2 large baking pans with parchment, silicone baking mats, or spray with baking spray. Set aside.
  2. In a medium-size mixing bowl sift together flour, cocoa, baking powder, baking soda, and salt
  3. Using an electric mixer, cream together butter, granulated sugar, brown sugar, and vanilla until fluffy, about 1-2 minutes. Add the egg, beat until incorporated.
  4. Add the dry ingredients alternately with the milk beginning and ending with dry ingredients. Beat on medium speed just until fully incorporated.
  5. Using a medium ice cream scoop, drop mounds onto baking sheets, leaving at least 2 inches between. Bake for 8-10 minutes or until a toothpick inserted into the center comes back clean. Cool on the pan for 5 minutes then remove to a cooling rack to cool completely.
  6. To make the filling: Using an electric mixer, cream butter with vanilla. Lower the speed of the mixer gradually adding the powdered sugar and 2 Tbsp cream. Once combined, add marshmallow cream, then beat on high for 2 minutes. We recommend letting it chill to thicken. 
  7. Divide filling evenly among half of the rounds. Top each with a matching size round. Store in an airtight container separated by wax paper for up to 3 days. Bring to room temperature for serving.