On the Menu: Chocolate Whoopie Pies with Vanilla Filling

Whoopie pies are so delicious. These are two delicate, moist chocolate cakes filled with fluffy vanilla frosting. Yum! We have made several flavors of these over the years. Our Pumpkin Whoopie Pies with Maple Filling have always been a favorite among our friends and family and I think these chocolate whoopie pies will follow suit.



Filling Ingredients
1 cup powdered sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
1 7-ounce jar marshmallow creme
2 teaspoons vanilla extract

**We doubled the Filling.

Directions for the Vanilla Filling
1. Using electric mixer, beat sugar and butter in large bowl until fluffy, about 2 minutes.
2. Add marshmallow creme and maple extract; beat until blended and smooth. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.

Whoopie Pie Ingredients
1/2 cup unsweetened cocoa
2 cups all-purpose flour
1 and 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cup sugar
1 egg
1 cup milk
2 teaspoons vanilla extract

Directions for Whoopie Pies
1. Preheat oven to 450. Line cookie sheets with parchment paper.
2. In one bowl mix the cocoa, flour, baking soda, baking powder, and salt together. Set aside. In another bowl cream the shortening and sugar together. Then mix in the egg, milk, and vanilla. Slowly add the flour mixture to the wet mix. Mix well.
3. Use a medium scoop and place scoops onto the cookie sheets. Bake 6-7 minutes. They may look a little wet on top when you first pull them out of the oven. Use a spatula to move them to a wire rack to cool.
4. Once the cakes have cooled completely you can put about 2 tablespoons of filling on the flat side of one cake and the top with another cake, flat side down.
5. Store in a single layer in an airtight container at room temperature.