Mini Chocolate Whoopie Pies
from ButterYum
makes 24-30 mini whoopie pies
Ingredients
Cookies:
1 box chocolate cake mix
15 ounce can 100% pure pumpkin puree
Filling:
16 tablespoons salted butter, room temperature
2 cups confectioners sugar, sifted
7.5 ounce jar marshmallow fluff
2 teaspoons pure vanilla extract
Directions
For the cookies:
Preheat oven to 350F and prepare 2 half sheet pans by lining them with parchment or silpat liners.
In the bowl of a stand mixer fitted with a paddle attachment, combine the dry cake mix and pumpkin puree.
Use #50 scoop (1 tablespoon) to portion cookies on prepared pans.
Bake in preheated oven for 15 minutes; cool completely before filling.
For the filling:
In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until fluffy (about 3 minutes).
Add marshmallow fluff and vanilla; continue beating until combined.
FOR STEP-BY-STEP PHOTOS, VISIT MY BLOG POST HERE:
http://www.butteryum.org/blog/2016/3/3/mini-chocolate-whoopie-pies