Chocolate Whoopie Pies With Marshmallow Cream Frosting Food

CHOCOLATE WHOOPIE PIES

Steps:

• Preheat oven to 350F and line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg and vanilla. Beat until well combined. Gradually add in the milk, scraping the bottom of the bowl as needed. The batter might curdle, but don't worry, it will come together when you add the dry ingredients.
• Slowly add dry ingredients. Mix until just combined.
• Using a 1-oz cookie or ice cream scoop, drop the batter onto the prepared baking pan 2″ apart. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy. Add in the vanilla, one cup of powdered sugar, and one tbsp of milk. Mix well. Add the remaining powdered sugar, one cup at a time, alternating with 1 tbsp of milk at a time. Add in the last tbsp of milk if needed for the desired consistency.
• Transfer buttercream to a disposable pastry bag and snip the end. When cookies have cooled completely, pipe the buttercream onto the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.

CHOCOLATE WHOOPIE PIES WITH MARSHMALLOW CREAM FROSTING

Steps:

• Preheat oven to 350F. Line baking sheets with parchment paper.
• In a heat proof mixing bowl, melt chocolate and butter in a double boiler over low heat or in the microwave at 10-second increments on medium power, stirring constantly, until it is melted. Allow the mixture to cool to room temperature.
• In a large mixing bowl, whisk together sugar, eggs, vanilla, and the chocolate mixture. Whisk in flour, cocoa powder, baking powder, and salt, and stir until well combined.
• Drop dough by heaping tablespoons (spacing them 2-inches apart) on prepared baking sheets. Bake for 10 to 12 minutes, or until the tops are no longer shiny and toothpick inserted in center comes out clean. Transfer cakes to wire racks to cool completely.
• To make the cream filling, place butter in the bowl of a mixer fitted with the paddle attachment and beat on medium speed until smooth, about 1 minute. Reduce speed to low and gradually beat in confectioners' sugar until incorporated. Beat in vanilla and marshmallow creme until light and fluffy.
• To assemble, spread a heaping tablespoon of filling on flat side of cookie and top with another cookie. Repeat with remaining cookies.

BEST-EVER CHOCOLATE WHOOPIE PIES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package except reduce the water to 3/4 cup. Add dry pudding mix and melted chocolate; mix well. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets.
• Bake 14 to 16 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP.
• Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.