Beatrice's Chocolate Whoopie Pies

The following recipe is a favorite of the staff at DOWN EAST because Beatrice’s daughter, Linda Callahan, brings them in to share. This version of the classic whoopie pie is moister than most and not as puffy. You’ll gobble them up so fast, you won’t believe it.

Cakes:

• ½ cup dark cocoa powder 
• 1 cup sugar 
• ½ cup vegetable oil 
• 1 egg 1 cup milk 
• 1 teaspoon vanilla 
• 1 ½ cups flour 
• 1 ½ teaspoons baking soda 
• ½ teaspoon baking powder 
• ½ teaspoon salt

Filling:

• 2 cups confectioners’ sugar, sifted 
• 1 cup salted butter, softened but not melted 
• 2 teaspoons vanilla 
• ½ cup Marshmallow Fluff 
• pinch of salt (optional)

Preheat the oven to 425°F.

In a large bowl, mix together the cocoa powder and sugar. Stir in the oil, egg, milk, and vanilla. In a separate bowl stir together the flour, baking soda, baking powder, and salt. Mix the dry ingredients into the cocoa mixture.

Drop the batter by small spoonfuls onto a parchment-lined baking sheet and bake for approximately 8 minutes. Remove to a rack to cool.

Prepare filling by stirring the softened butter into the confectioners’ sugar. Stir in the vanilla, Marshmallow Fluff, and optional salt. To assemble, spread a generous amount of filling on the flat side of one cake and top with a second cake.

Yield: 2 dozen small whoopie pies (about 2” diameter)

From Making Whoopies: The Official Whoopie Pie Book by Nancy Griffin