These are whoopie pies in the purest form. Chocolate outside, marshmallow filling. I thought I would take this great little snow day to make these classic whoopies.

Classic Whoopie Pies from Whoopie Pies

1 2/3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 tablespoons unsalted butter, softened

4 tablespoons vegetable shortening

1 cup packed dark brown sugar

1 egg

1 teaspoon vanilla

1 cup milk

Preheat oven to 350 degrees.

Line baking sheets with parchment paper.

In a bowl, sift together, flour, cocoa, baking soda, and salt.

In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes. Add egg and vanilla and beat for two more minutes. Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.Using a tablespoon, drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.

Remove from oven and cool for about five minutes before transferring them to a rack to cool completely.

1 Tbsp of batter should make about 48 two-inch cakes or 24 pies.
2 Tbsp of batter should make about 30 four-inch cakes or 15 pies.

Classic Marshmallow Filling from Whoopie Pies

1/2 cups Marshmallow Fluff

1 1/4 cups vegetable shortening

1 cup confectioners sugar

1 tablespoon vanilla extract

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and vegetable shorting, staring on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add confectioners sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy.

Sandwich filling between two cakes and store in an air tight container.