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Black Moon Whoopie Pies are soft, chocolatey cake cookies filled with a marshmallow frosting filling. They are perfect for any party or occasion. These have been made in my family for a few generations!
I have tweaked the recipe a little bit from what my grandmother and parents used to make. The recipe originally called for crisco in the cookies and frosting but in working towards using less processed food I use butter instead. This does change the cookies a little bit and makes them a little less puffy, however the flavor is the same!
Tips for making homemade Black Moon Whoopie Pies
This recipe is simple but a few extra tips will make sure your Black Moon Whoopie Pies come out perfectly!
- Do NOT grease baking sheet when making the cookies. They will spread into the grease and not cook evenly.
- Cookies can be made ahead of time. Store them in an airtight container in between layers of wax paper to keep them from sticking to each other. Add filling when ready to serve them.
- Use a piping bag and tip or knife to add frosting to cookies.
- If desired, add food coloring to frosting when mixing to make more festive. We added some Valentine’s Day sprinkles to ours!
- Store leftovers in an airtight container at room temperature for a couple days.
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Black Moon Whoopie Pies
Soft, chocolatey cake cookies filled with fluffy frosting.
For the cookies:
- 1/2 cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp vanilla
- 1 cup milk
- 1 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups flour
- 1/2 cup cocoa
For the frosting filling:
- 1 1/2 cups powdered sugar
- 1 tsp vanilla
- 1 1/2 cup butter, softened
- 1 cup fluff or marshmallow creme
- Preheat the oven to 425 degrees.
- Using a hand mixer or stand mixer, cream together the butter and sugar until light and fluffy.
- Add egg and mix well.
- In a separate bowl, combine milk and vanilla.
- In another separate bowl, combine flour, baking soda, baking powder, salt and cocoa.
- Add half of the flour mixture to the butter mixture. Mix until incorporated. Add half of the milk mixture and mix until incorporated. Repeat to use remaining flour and milk mixtures.
- Scoop by tsp onto baking sheet leaving space in between (about 12 per sheet). DO NOT GREASE BAKING SHEET. These can be baked on parchment paper as well to save clean up time.
- Bake at 425 degrees for 7-9 minutes. These will burn quickly. Cookies will look dry on top when done.
- Remove from oven and let cool. Continue baking cookies until all batter has been used.
- Once all cookies have been baked and cooled it is time to make the filling.
- For the filling, simply combine all of the ingredients and whip until light and fluffy with a hand or stand mixer.
- Time to make the whoopie pies! There are a couple options for how you can fill these. Either frost a cookie with a knife and top with the second cookie or pipe frosting onto one cookie using a star or circle tip and piping bag then top with second cookie. Add sprinkles if desired!
- Any leftover black moon whoopie pies can be stored at room temperature for a couple days in an airtight container.
- Cookies can be made a day in advance and frosted the following day. Store in between wax paper layers to keep cookies from sticking to each other.
- Many recipes for whoopie pies use crisco instead of butter, this can be done with this recipe as well. The texture will be different but just as delicious.
- For even more festive whoopie pies, color the frosting before adding to cookies.
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Nutrition Information:Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 174Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 181mgCarbohydrates: 19gFiber: 0gSugar: 12gProtein: 2g