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 a little less guilt. Mini Whoopie Pies Go to recipes By Stonyfield Desserts American HolidayThese 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 a little less guilt. Ready In: 1 hr Level: Easy Prep: 20 mins Cook: 40 mins Yields: 2 dozen Print RecipeIngredientsPies1 1/2 c flour1/4 c unsweetened cocoa powder (sifted if lumpy)1/4 c Hershey's Special Dark cocoa powder (sifted if lumpy)1 1/2 t baking soda1 t Kosher salt1 stick unsalted butter (softened)1 c granulated sugar1 large egg1 t pure vanilla extract1/2 c Stonyfield Organic Greek Yogurt1/4 c Stonyfield Organic Heavy Whipping Cream (or Half & Half) Filling1 stick unsalted butter (softened)1 1/4 c confectioners' sugar (sifted)2 c marshmallow fluff1 t pure vanilla extractdirectionsStep 1Preheat oven to 350°.Step 2In 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.Step 3Line 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.Step 4For filling, beat butter and confectioners' sugar together until fluffy and then add fluff and vanilla. Add more sugar if you want a thicker filling.Step 5Spread generous amount of filling between the cooled cakes. Makes 2 dozen mini whoopie pies.
