These CAN be sized down, but why would you want less Whoopie Pie? Just kidding. This recipe can make 16 small pies, or 8 large ones. From my photos, you can see the large ones are really like a cream filled cheeseburger in size. Seriously, two hands when you eat those. They’re not diminutive!

Every so often I get a powerful craving for whoopie pies. I don’t know what it is, or why it happens, but I just do. That pillowy chocolate and marshmallowy filling…ugh I just can’t even think about it without drooling. There are some good, store bought gluten free whoopie pies out there (Gillian’s are my favorite) but I always find the chocolate to be a little too tame, and the filling to be just straight sugar. That’s what inspired me to take to the cookbooks and start assembling my dream whoopie pie.

After much experimenting, this is what I came up with. Big or small, they’e always a treat.

Enjoy!

xo Danielle

Ingredients:

For Cakes:

• 1/2 Cup Salted Butter
• 1 Cup Light Brown Sugar
• 1 tsp. Baking Powder
• 1/2 tsp. Baking Soda
• 1 Tbsp. Vanilla Extract
• 1 Egg
• 1/2 Cup Baking Cocoa
• 2 Cups Flour (I used Bob’s Red Mill Gluten Free 1 for 1 Baking Blend)
• 1 Cup Milk

For Filling:

• 2 Cups Marshmallow Fluff
• 1 Cup Confectioners Sugar
• 1 tsp. Vanilla Extract
• 1 tsp. Almond Extract
• 1/2 Cup Shortening
• 3 Tbsp. Milk

Technique:

1. Preheat oven to 350 F and line a baking sheet with parchment paper. Cream the first 5 ingredients together.
2. Beat in the egg, then the cocoa. Continue beating until mixture is smooth.
3. Alternate mixing in the flour and milk. Once fully combined (no visible powders), drop by the 1/4 cup full onto the prepared baking sheet. Leave plenty of room, they will spread out quite a bit! Bake for 15 minutes and cool completely.
4. While cakes are cooling, cream all ingredients for filling together until mixture is light and fluffy.
5. Pipe filling onto the back (flat side) of one cake, pressing another cake onto it to make a sandwich. The two flat sides should be facing each other. Enjoy!

Tips:

A cupcake container works well to keep things from getting too messy, since it keeps them standing up.

Leftover filling can be eaten on virtually anything, because it’s delicious, or frozen for up to 2 months.

Whoopie Pies will keep in the fridge for 3-4 days. After that, you can still eat them but the cake will become less tender.