1 - 18.25 oz. box Chocolate Fudge cake mix
1 cup water
1/2 cup canola oil
Preheat oven to 325 degrees. In a large stand mixer bowl, beat together all cookie ingredients for 3 minutes, or until batter is fluffy. Fill the Whoopie Pie pan 2/3 of the way full. Bake for 8 minutes, or until it springs back to the touch. Let cool in pan for 3 minutes, then flip them out onto wire rack to cool completely.
Note: If making mini cupcakes, bake for 10 minutes.
Marshmallow Buttercream Filling:
6 T unsalted butter, softened
1 1/2 cups powdered sugar, sifted
1 - 7 oz. jar Marshmallow Creme
1 tsp pure vanilla extract
food coloring (optional)
In a large stand mixer bowl, beat together the butter and powdered sugar until light and fluffy. Add the salt, Marshmallow creme, vanilla extract, and food coloring (if using). Beat for another minute until combined.
To assemble regular Whoopie Pies, spread or pipe some of the filling on a cookie and place another cookie on top. If using cupcakes, cut them in half and spread some filling in the middle. If making open faced, cut up a cookie as garnish. Enjoy!