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:
  1. Preheat oven to 350F and prepare 2 half sheet pans by lining them with parchment or silpat liners. 
  2. In the bowl of a stand mixer fitted with a paddle attachment, combine the dry cake mix and pumpkin puree.  
  3. Use #50 scoop (1 tablespoon) to portion cookies on prepared pans.
  4. Bake in preheated oven for 15 minutes; cool completely before filling.
For the filling:
  1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugar together until fluffy (about 3 minutes).
  2. 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


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