Whoopie Pies

 

The cakes

1 package chocolate cake mix

1 Tbls. Extra Dark Cocoa

1 Tbls. espresso powder

1 stick butter melted

1 large egg

4 to 5 Tbls. milk

Filling

2 sticks room temp butter

2 7.5 oz jars marshmallow fluff

2 cups powdered sugar

1 Tbls. vanilla extract

pinch salt

Preheat oven to 350.  Line baking sheets with parchment paper set aside.

Place all ingredients into a large mixing bowl.  Beat with hand mixer until well combined.  If the batter is horribly stiff and difficult to blend add milk 1 Tbls. at a time until you can get all ingredients combined well.

Scoop batter onto parchment paper using a 1 1/2 inch scoop. Leave at least 2 inches space between each scoop. You might need to slightly flatten the batter with a damp finger.  Bake 10 to 12 minutes.  Let cakes cool on baking sheet for 5 minutes then move them to a cooling rack. Let them cool completely before filling.

Make filling.  Blend marshmallow fluff , vanilla and butter in mixer until completely combined.  Slowly add powdered sugar (to avoid a sugar mess) and mix until light and fluffy.

Turn cake flat side up and top with scoop of filling using a 2 inch scoop.  Top filling with second cake to make a sandwich.  Repeat with remaining cakes and filling.

If you want to mix it up you can make fluffer nutter filling instead of the vanilla filling above.

3/4 cup softened butter

2/3 cup peanut butter

2 7.5 oz jars marshmallow fluff

2 cups powdered sugar

1 tsp. vanilla extract

1/4 tsp salt