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Whoopie Pies Recipe

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This recipe for Whoopie Pies, by , is from Only the Best Volume II, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sue Reinke
Added: Saturday, July 19, 2008


1/2 cup butter (room temperature)
2 cups sugar
1/2 tsp. salt
2 eggs
1 1/2 tsp. vanilla
1 1/2 tsp. baking soda
1 cup buttermilk
1 1/3 cups flour
3/4 cup cocoa powder
3/4 cup boiling water
1 cup butter (room temp)
2 cups powdered sugar
1 jar(7 1/2 ounces) marshmallow fluff
2 tsp. vanilla

1. Preheat oven to 350. Butter two 4-inch muffin top pans. Line each muffin cup in the pan with parchment paper round, butter paper (can use Pam) and set aside.
2. Cream together butter and sugar in electric mixer. Beat 2 to 3 minutes. Add salt, eggs and vanilla.
3. In a small bowl, mix together baking soda and buttermilk. Add four to mixer, alternating with buttermilk mixture.
4. In a medium bowl whisk together cocoa powder and boiling water until smooth. Add to batter and beat until combined.
5 Fill each muffin cup with a heaping 1/4 cup batter.Bake 9 minutes, rotate pans and continue baking another 9 minutes. Let cool slightly then flip onto wire racks. Cool completely and remove parchment paper. Repeat process with remaining batter.
6. Place a heaping 1/4 cup filling on the bottom side of half of the muffin tops. Top with remaining muffin tops
7. Filling directions: With mixer cream together butter and sugar until pale and fluffy, about 3 minutes. Add fluff and vanilla mix until well combined

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This receipe makes what I call moon pies. Chocolate cake cookies with a fluffy filling. I use Fleur De Lee pans (muffin pans in the shape of scallop shells). I've also used regular muffin pans. The 4-inch pan makes a huge pie.
Makes 10




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