WHOOPIE PIES - COOKING CLASSY

Whoopie Pies - Cooking Classy image

Provided by @MakeItYours

Number Of Ingredients 15

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2 cups (283g) unbleached all-purpose flour ((scoop and level to measure))
1/2 cup (45g) unsweetened cocoa powder ((scoop and level to measure))
1 tsp baking soda
1/2 tsp salt
1 cup packed (200g) light brown brown sugar, (break up any clumps)
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
1 large egg
1 1/2 tsp vanilla extract
1/2 cup (120ml) hot water
8 Tbsp (113g) salted butter, (at room temperature)
6 Tbsp (85g) unsalted butter, (at room temperature)
2 1/4 cups (270g) powdered sugar
1 tsp vanilla extract
10 oz. marshmallow fluff ((aka marshmallow creme, about one and half 7 oz. jars))

Steps:

Set oven racks in upper and lower third of the oven and preheat oven to 375 degrees. Line 18 by 13-inch baking sheets with parchment paper, set aside.
In a medium mixing bowl whisk together flour, cocoa powder, baking soda and salt. Set aside.
In a large mixing bowl using an electric hand mixer or in the bowl of a stand mixer fitted with the paddle attachment mix together brown sugar, buttermilk, vegetable oil, egg and vanilla extract until well blended.
Add flour mixture and mix just until combined, then pour in hot water and mix just until combined.
Scoop batter out using a medium cookie scoop or 1 1/2 Tbsp at a time, and drop onto prepared baking sheets, spacing 2-inches apart.
Bake first two sheets at a once, rotating sheets halfway through baking, until cookies spring back when touched or toothpick inserted into center comes out clean, about 8 - 10 minutes total.
Let cool about 5 minutes then use a spatula to transfer to a wire rack to cool completely. Bake remaining last sheet of cookies in center of the oven, about 8 - 10 minutes.
HowToSection For the filling Array