Chocolate Whoopie Pies

Chocolate Whoopie Pies (Adapted from KAF Cookie Companion)

For the batter

1 cup whole wheat pastry flour
1 cup all-purpose flour
6 tablespoons Dutch process cocoa powder, sifted
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup spectrum organic shortening
1 cup packed brown sugar
1 large egg
1 cup milk
1 teaspoon vanilla

For the filling

1 cup spectrum organic shortening
1 cup confectioners' sugar
1 1/3 cups marshmallow fluff
1/4 teaspoon extra-fine salt
1 1/2 teaspoons vanilla

Preheat the oven to 350

To make the batter

In a medium bowl, whisk together flours, cocoa, baking powder, baking soda and salt.

In a large mixing bowl, beat together shortening and brown sugar. Add the egg and mix until thoroughly combined.

In a small bowl, mix the milk and vanilla.

Add the dry ingredients into the creamed mixture, alternately with the milk mixture, beating just until combined. Drop the dough using a 3 tablespoon cookie scoop onto parchment lined baking sheets, leaving about 2 inches between each cake.

Bake until they're firm to the touch, about 12-16 minutes. Remove them from the oven and cool completely on a rack.

To make the filling

In a large mixing bowl, beat together shortening, sugar, fluff, salt and vanilla until creamy and smooth. Spread half of the cakes evenly with the filling and top with the remaining cakes.

Makes between 12-15 assembled whoopie pies depending on size.

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