Mini Whoopie Pies

These are the real deal. This is the classic New England Whoopie Pie that you remember from childhood, right down to the marshmallow fluff filling. We have modified the recipe by replacing half the cream with yogurt. Enjoy a nostalgic moment with these mini whoopie pies.

Stonyfield Organic Greek Whole Milk Yogurt, Plain, 30 oz.; Multi-Serving Yogurt

Where to Buy

Prep Time: 20 MINUTES

Serves: 2 DOZEN

Cook Time: 40 MINUTES

Ingredients

Pies

1 1/2 cups flour
1/4 cup unsweetened cocoa powder (sifted if lumpy)
1/4 cup Hershey’s Special Dark cocoa powder (sifted if lumpy)
1 1/2 tsp baking soda
1 tsp Kosher salt
1 stick unsalted butter (softened)
1 cup granulated sugar
1 large egg
1 tsp pure vanilla extract
1/2 cup Stonyfield Organic Greek plain Whole Milk yogurt
1/4 cup Stonyfield Organic Heavy Whipping Cream

Filling

1 stick unsalted butter (softened)
1 1/4 cups confectioners’ sugar (sifted)
2 cups marshmallow fluff
1 tsp pure vanilla extract

Instructions

Preheat oven to 350°.
In medium bowl, mix flour, cocoa, baking soda and salt. In large bowl with an electric mixer, beat butter and sugar until mixed; beat in egg and vanilla. Slowly add half of the flour mixture and then add Greek yogurt and cream. Add remaining flour mixture. The batter will be very thick like a frosting.
Line baking sheets with parchment paper; use a small melon baller to drop batter onto baking sheets, spaced about 2-inches apart. Bake for 6-8 minutes, depending on size of cakes, being careful not to burn the bottoms. Transfer to wire racks to cool.
For filling, beat butter and confectioners' sugar together until fluffy and then add fluff and vanilla. Add more sugar if you want a thicker filling.
Spread generous amount of filling between the cooled cakes. Makes 2 dozen mini whoopie pies.

Desserts