Chocolate Fluffernutter Whoopie Pies
User Reviews
5.0
3 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
16 pies
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Calories
413 kcal
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Course
Baked Goods
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Cuisine
American
Chocolate Fluffernutter Whoopie Pies
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Chocolate Fluffernutter Whoopie Pies! Rich, chocolate mini cakes with an amazing peanut-buttery, marshmallow-y frosting sandwiched between.
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Ingredients
Whoopie Pie Batter
- ¾ cup hot water
- ⅔ cup unsweetened cocoa powder sifted after measuring, if lumpy
- 1 tsp baking soda
- 2 cups flour all-purpose, unbleached
- 1 tsp baking powder
- ¾ tsp salt
- 1 ½ cups light brown sugar packed
- ½ cup butter softened
- 1 large egg
- 2 tsp vanilla extract
- ½ cup sour cream
Fluffernutter Frosting
- 1/2 cup butter softened
- 7 oz marshmallow creme or about 1 cup of marshmallow fluff
- 2/3 cup creamy peanut butter I used all-natural peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1 2/3 - 2 cups powdered sugar
- 2-3 tablespoons milk or cream
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Instructions
- Preheat oven to 350°. In a 2 cup or larger bowl or measuring cup, pour in hot water, stir in cocoa powder and baking soda with a fork until smooth; the mixture will foam up (a lot) and darken. Let the mixture stand until the foaming subsides and the mixture has cooled down. NOTE: you will be adding sour cream to this mixture after it cools, use a large enough bowl or cup.
- In a medium bowl, place all purpose flour, baking powder and salt, gently stir with whisk to mix. Set aside.
- In a large bowl of an electric mixer, beat together the butter and brown sugar on medium-high until well blended and creamy, about 2 minutes. Scrape down sides of bowl. Add the egg and vanilla and beat until light and fluffy, about 2 more minutes, scraping sides often.
- Beat in half of the flour mixture; scraping down the sides several times. Stir the sour cream into the cooled cocoa mixture. On low speed, beat the cocoa mixture and the remaining flour mixture, into the brown sugar mixture until even incorporated, Scraping down sides until you no longer see any of the white flour or creamed mixture.
- Using a medium to large scoop, drop the dough onto parchment lined baking sheets, spacing about 3 inches apart. As these are a sandwich cookie, try and make an even number of cookies so they match up.
- Bake the cookies at 350, one sheet at a time, in the middle of the oven for about 10-12 minutes, or until they spring back when lightly pressed in the center. Transfer the sheet to a wire rack and let stand until cookies firm up, 4-5 minutes. Using spatula, transfer the cookies to wire racks. Let stand until completely cool.
- After cooling, the cookies may be placed in freezer storage bags, layer using wax paper in between. Lay flat in the freezer. You may fill them straight from the freezer, sometimes frosting them is easier.
Marshmallow Fluffernutter Buttercream
- Whip your butter until light and fluffy, about 2 minutes. Then add marshmallow cream, peanut butter, salt and vanilla, mixing until combined. Add powdered sugar and milk alternately on low speed. Once incorporated, increase speed to medium-high and beat until light and fluffy, about 4 minutes.
- Using a medium or large scoop, plop a generous portion of frosting onto "bottom" of cookie, leaving a ½ " border around the edge. Top with matching cookie top. Pressing gently to sandwich them together, just until filling reaches edges.
- Store cookies in individual plastic bags or wrap in plastic wrap. Refrigerate or freeze (great to put in a lunch box) until ready to enjoy. WHOOPIE!!!!
Equipments used:
Notes
- TIP | If the frosting is too soft or runny, add a little more powdered sugar until it thickens & scoopable.
Nutrition Information
Show Details
Serving
1serving
Calories
413kcal
(21%)
Carbohydrates
60g
(20%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
45mg
(15%)
Sodium
396mg
(17%)
Potassium
186mg
(5%)
Fiber
2g
(8%)
Sugar
41g
(82%)
Vitamin A
398IU
(8%)
Vitamin C
0.1mg
(0%)
Calcium
62mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16pies
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 413kcal | 21% |
| Carbohydrates | 60g | 20% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 45mg | 15% |
| Sodium | 396mg | 17% |
| Potassium | 186mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 41g | 82% |
| Vitamin A | 398IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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