Classic Chocolate Whoopie Pies

These Classic Whoopie Pies feature fluffy, moist chocolate cakes sandwiched together with a creamy marshmallow fluff filling. A quick and easy snack or dessert everyone will love.

Recipe makes about 18 medium pies.

Whatcha Need:

FOR THE CAKES:

• 1-2/3 cups all purpose flour
• 2/3 cup unsweetened cocoa powder
• 1-1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 4 Tablespoon unsalted butter (room temperature)
• 4 Tablespoon vegetable shortening
• 1 cup brown sugar (packed)
• 1 large egg
• 1 teaspoon vanilla extract
• 1-1/4 cup milk

FOR THE FILLING:

• 1-1/2 cup Marshmellow Fluff
• 1-1/4 cup vegetable shortening
• 1 cup confectioners' sugar
• 1 Tbsp vanilla extract

Whatcha Do:

1. TO MAKE THE CAKES: position rack in center of the oven; preheat to 375 degrees F. Line two baking sheets with parchment paper.

2. Sift together flour, cocoa powder, baking soda, and salt. Set aside.

3. In the work bowl of a stand mixer, using the paddle attachment, beat butter, shortening and brown sugar on low speed until just combined. Increase speed to medium and continue to beat for 3 minutes longer. Add egg and vanilla and beat an additional 2 minutes.

4. Add half of the flour mixture and half of the milk to batter. Beat briefly on low. Beat in remaining flour mixture and milk.

5. Using a #50 ice cream scoop, drop batter 1 scoop at a time onto the baking sheets, spacing about 2 inches apart. Bake one sheet at a time for about 10 minutes or until pies spring back when pressed gently. Remove from oven and cool on the sheet for 5 minutes before transferring to a rack to finish cooling.

6. TO MAKE THE FILLING: Beat marshmallow fluff and shortening for 3 minutes on medium. Reduce speed to low and add sugar and vanilla. Beat until incorporated. Increase speed to medium; beat until fluffy.

7. Sandwich filling between the flat sides of two pies, repeating until all pies are filled.

NOTE:

• Marshmallow Fluff may not be available in all markets. You may substitute marshmallow creme by adding a bit more sugar to the mix to ensure the filling is stiff enough.