Triple Chocolate Stout Whoopie Pies

 

1

box Betty Crocker® SuperMoist® devil’s food cake mix

1/4

cup unsweetened baking cocoa

1

box (4-serving size) chocolate instant pudding and pie filling mix

2/3

cup stout beer

1/2

cup vegetable oil

3

eggs

1

jar (7 oz) marshmallow creme (1 1/2 cups)

1

cup butter, softened

1 1/2

cups powdered sugar

2

tablespoons unsweetened baking cocoa

1

tablespoon stout beer

1/2

teaspoon vanilla

• 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper, or lightly spray with cooking spray.
• 2 In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets.
• 3 Bake 8 to 11 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• 4 In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each whoopie pie, spread about 2 tablespoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down. Store covered in refrigerator.