Chocolate Whoopie Pies

Mmmmm, practically drooling just from the picture!

Chocolate Whoopie Pies with Marshmallow Filling

Makes 12 four-inch whoopie pies or 24 two-inch.

Whoopie Pies:
1 & 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 & 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter (room temperature)
4 tablespoons vegetable shortening
1 cup (packed) brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup milk

Marshmallow Filling:
1 & 1/2 cups Marshmallow Fluff (or other prepared marshmallow cream)
1 & 1/4 cups vegetable shortening
1 cup confectioners sugar
1 tablespoon vanilla extract

Preheat oven to 375. Line two baking sheets with parchment paper.

Sift together the flour, cocoa powder, baking soda and salt onto a sheet of wax paper.

In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and the remaining 1/2 cup milk and beat until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets; repeat, spacing the rounds at least 2 inches apart.

Bake one sheet at a time for about 10 minutes each, or until the rounds spring back when pressed gently. Remove from the oven and let the cakes cool in the pan for 5 minutes before transferring them to a rack to cool completely.

Meanwhile, make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and vegetable shortening, starting on low and increasing to medium speed until mixture is smooth and fluffy, about 3 minutes.

Reduce mixer speed to low, add the confectioners' sugar and vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

Using a knife or spoon, spread the filling onto the flat side of a completely cooled cake. Top with another cake, flat side down. Repeat with remaining cakes and serve. Enjoy!

Please comment how yours turned out! :)
*This is not my recipe.*