Triple Chocolate Stout Whoopie Pies
Cookies
1 box Betty Crocker® SuperMoist® devil’s food cake mix
1/4 cup unsweetened baking cocoa
1 box (4-serving size) chocolate instant pudding and pie filling mix
2/3 cup stout beer
1/2 cup vegetable oil
3 eggs
Filling
1 jar (7 oz) marshmallow creme (1 1/2 cups)
1 cup butter, softened
1 1/2 cups powdered sugar
2 tablespoons unsweetened baking cocoa
1 tablespoon stout beer
1/2 teaspoon vanilla
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1.) Heat oven to 350°F. Line cookie sheets with cooking parchment paper, or lightly spray with cooking spray.
2.) In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets.
3.) Bake 8 to 11 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
4.) In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each whoopie pie, spread about 2 tablespoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down. Store covered in refrigerator.
| Yield: | 20 servings | |
| Prep Time: | 0 hr 15 mins | |
| Cook Time: | 0 hr 30 mins | |
| Ready In: | 0 hr 30 mins | |
| Category: | Desserts | |
| Main Ingredient: | Chocolate | |
| Cooking Method: | Baking |
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| Recipe Tags: | whoopie pies | triple chocolate stout whoopie pies recipe |