Whoopie Pies!

I found this great recipe in Downeast Magazine.  My plan was to make them for family that was coming to visit, however I had to work at the last minute so I elected my husband to whip up a batch.  (BTW- he is a very good cook, you know the type that can make nothing into a 10 course meal- yup, that would be him)

The girls helped him with the baking and of course wanted pink filling!

Beatrice’s Chocolate Whoopie Pies


Yield: 2 dozen small whoopie pies (about 2” diameter)


Cakes

1/2 cup dark cocoa powder

1 cup sugar

1/2 cup vegetable oil

1 egg

1 cup milk

1 teaspoon vanilla

1 1/2 cups flour

1 1/2 teaspoons baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

Filling:

2 cups confectioner's sugar

1 cup salted butter, soft, but not melted

2 tsp vanilla

1/2 Marshmellow Fluff


Preheat the oven to 425°F.

In a large bowl, mix together the cocoa powder and sugar. Stir in the oil, egg, milk, and vanilla. In a separate bowl stir together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the cocoa mixture.
Drop the batter by small spoonfuls onto a parchment-lined baking sheet and bake for approximately 8 minutes. Remove to a rack to cool.
Prepare filling by stirring the softened butter into the confectioners’ sugar. Stir in the vanilla, Marshmallow Fluff, and optional salt. To assemble, spread a generous amount of filling on the flat side of one cake and top with a second cake.