WHOOPIE PIES

whether you call them whoopie pies or gobs like we do in Pittsburgh you could’t deny they’re delicious! these chew sized chocolate desserts with rich marshmallow buttercream are so addicting!

I’m not above buying these bad boys at my neighborhood bakery, but the home made version is a lot better. moist cake and creamy filling make it tough to prevent at just one.

This recipe can easily be doubled or tripled. first-rate of all they don’t require a mixer or a whoopie pie pan!

INGREDIENTS:

 For the Whoopie Pies

• 2 Cups All Purpose Flour
• ½ Cup Cocoa Powder
• 1½ Teaspoons Baking Soda
• ½ Teaspoon Salt
• ½ Cup Butter, Softened
• 1 Cup White Sugar
• 1 Cup Buttermilk
• 1 Egg
• 2 Teaspoons Vanilla Extract

 For The Whoopie Pie Filling

• 1 Cup Butter, Softened
• 2 Cups Powdered Sugar
• 2 Cups Marshmallow Creme
• 2 Teaspoons Vanilla Extract

INSTRUCTIONS:

1. Preheat oven to 350 levels F. Spray a baking sheet with non stick cooking spray or line with parchment paper.
2. In a huge bowl cream butter and sugar until mild and fluffy. add in egg, cocoa powder, baking soda, salt, and vanilla. Stir till mixed.
3. Stir in buttermilk.
4. add flour a little a time until simply combined. Do not over mix.
5. Spoon ~1/4 cup of batter at a time onto your organized pan. I used an ice cream scoop. location ~three inches aside ,they'll get bigger as they bake.
6. Bake for thirteen-15 mins or till a tooth pick inserted in the middle comes out smooth. get rid of to a cord wrack to chill completely.
7. For the Marshmallow Whoopie Pie Filling
8. In a huge bowl, cream butter, marshmallow creme, and vanilla until smooth.
9. Stir in powdered sugar a bit at a time till simply mixed.
10. spread the flat aspect of half of of the whoopie pies with marshmallow filling.
11. pinnacle with a second whoopie pie.

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