Whoopie Pies

Source: Cooking Classy

Click here to read about my experience making this recipe for my state meal challenge!

Yield: 18 cookies

Total Time: 1 hour

INGREDIENTS

• Cookies
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup packed light brown sugar
  • ½ cup buttermilk
  • ½ cup vegetable oil
  • 1 large egg
  • 1 ½ tsp vanilla 
  • ¼ cup hot water
• Filling
  • 1 cup butter, softened
  • 2 ¼ cups powdered sugar
  • 1 tsp vanilla 
  • Pinch of salt
  • 10 oz marshmallow fluff

DIRECTIONS

• Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
• In the bowl of a stand mixer, combine the brown sugar, buttermilk, oil, egg, and vanilla until well blended.
• In a separate bowl, whisk together the flour, cocoa, baking soda, and salt. 
• Add dry ingredients to the stand mixer and and mix until just combined. Add the hot water and mix until just combined. Cover and let the batter sit for 5 minutes to thicken slightly before scooping.
• Drop heaping tablespoons of batter onto prepared baking sheets, spaced 2 inches apart. 
• Bake 8 to 10 minutes, until toothpick inserted into center comes out clean.
• Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. 
• In a large bowl (or the stand mixer again), cream together butter and powdered sugar until combined, then increase speed and whip until light and fluffy. Add vanilla.
• Use a rubber spatula to fold in the marshmallow fluff until just combined.  
• Refrigerate the filing for 20 minutes, then fold again.
• Use a piping bag fitted with a round tip to pipe the filling over half of the cookies, then top with a second cookie like a sandwich.
• Let rest about 30 minutes before serving.