Halloween Whoopie Pies

Author: Sarah Bates | The Chef Next Door
Makes 12

2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon fine salt
1 cup milk
1 teaspoon pure vanilla extract
1 stick unsalted butter, at room temperature
1 cup Dixie Crystals Pure Cane Sugar
1 egg

For the filling:
1 stick unsalted butter, at room temperature
1 cup powdered sugar
7 ounce container marshmallow cream 
1 1/2 teaspoons pure vanilla extract

Preheat the oven to 350 degrees. Spray a whoopie pie pan with non-stick baking spray. Alternately, line two baking sheets with parchment paper or a silicon baking mat.

In a large bowl, whisk together the flour, cocoa, baking soda, and salt. In a glass measuring cup, whisk together the milk and vanilla.

In the bowl of stand mixer, beat together the butter and sugar until light and fluffy, about 2 minutes or so. Add the egg, beating until combined. Reduce the speed to low and alternately add the flour mixture and milk in batches, scraping down side the sides of the bowl as needed.

Spoon the batter into the wells of the pan. If using baking sheets, scoop large mounds of batter onto the sheets, about 2 inches apart. Bake for 10 – 12 minutes, until the tops are puffed up and the cakes spring back when gently touched. Allow them to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely.

While the cakes are cooling, make the filling. In the bowl of a stand mixer fitted with the whisk attachment, beat together all of the filling ingredients until smooth, about 3 minutes.

To assemble the whoopie pies, spread a large tablespoon of the filling on the flat sides of half of cakes, then top with the remaining cakes. Press down gently so the filling spreads to the edges. Sprinkle the exposed filling with orange sanding sugar or orange sprinkles. Allow to set for about 10 minutes before serving.

Bon Appétit!