Triple Chocolate Stout Whoopie Pies

Three kinds of chocolate plus a good glug of stout beer gives these fun little whoopie pies big flavour. ...MORE + LESS -

1 box Betty Crocker™ SuperMoist™ devil’s food cake mix

1/4 cup (50 mL) unsweetened baking cocoa

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

2/3 cup (150 mL) stout beer

1/2 cup (125 mL) vegetable oil

3 eggs

1 jar (198 g) marshmallow creme (1 1/2 cups/375 mL)

1 cup (250 mL) butter, softened

1 1/2 cups (375 mL) icing sugar

2 tablespoons (30 mL) unsweetened baking cocoa

1 tablespoon (15 mL) stout beer

1/2 teaspoon (2 mL) vanilla

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1

Heat oven to 350°F (180°C). 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 (30 mL) 2 inches (5 cm) 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 (30 mL) filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down. Store covered in refrigerator.