Preheat oven to 350 degrees. Line cookie sheets with parchment paper; set aside.
Adding a layer of fresh fruit adds flavor, texture, and the health benefits of vitamin C and fiber. But really, who doesn't like chocolate and strawberries?
Servings and Ingredients
|Chocolate Whoopie Pies|
|1 ¾ c.||Hy-Vee all-purpose flour|
|¾ c.||Hy-Vee baking cocoa|
|1 tsp.||Hy-Vee baking soda|
|½ tsp.||Hy-Vee salt|
|½ c.||Hy-Vee unsalted butter, softened|
|¾ c.||Hy-Vee brown sugar, packed|
|1||Hy-Vee large egg|
|1 tsp.||Hy-Vee vanilla extract|
|1 c.||fresh strawberries, sliced|
|½ c.||Hy-Vee unsalted butter|
|1||(7-oz.) container Hy-Vee marshmallow creme|
|1 c.||Hy-Vee powdered sugar|
Things To Grab
- Cookie sheets
- Parchment paper
- 2 medium bowls
- Large mixing bowl
- Electric mixer
- Wire cooling rack
- Wax paper, for storage
- Airtight container, for storage
Stir together flour, cocoa, baking soda, and salt in a medium bowl. Set aside.
Place butter in a large mixing bowl. Beat with an electric mixer on medium for 30 seconds. Add brown sugar; beat until combined. Beat in egg and vanilla. Alternately beat in flour mixture and buttermilk on low until just combined.
Shape dough into 2-inch patties and place 1-inch apart on prepared cookie sheets. Bake for 10 to 15 minutes or until set in the center. Cool completely on cookie sheets.
Prepare Marshmallow Buttercream: Beat together butter, marshmallow creme, and powdered sugar until fluffy.
To assemble whoopie pies, place 5 strawberry slices on bottom halves of whoopie pies. Spoon Marshmallow Buttercream on strawberries. Top with remaining whoopie pies. Store in layers, separated by waxed paper in an airtight container in the refrigerator for up to 3 days.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 55mg
- Sodium: 240mg
- Total Carbohydrates: 56g
- Protein: 4g