Cherry Chocolate Whoopie Pies
Serves: 15 | Prep Time: 15 minutes | Cook Time: 15 minutes
Cherry Cordial chocolates are a must for me at Christmastime. They remind me of holidays past and of many wonderful memories made. I’ve used their nostalgic flavors to create this modern, trendy dessert, that is all fun and no fuss to make and eat. Of course, it’s 100% gluten free too! I hope your family enjoys them as much as mine does.
- 1 box Better Batter Chocolate Cake Mix
- 3 eggs
- 1 1/3 Cup, plus 1 Tbs water
- 1/3 Cup, plus 1 Tbs vegetable oil
- Cooking spray
- 1 1/3 Cups Powdered Sugar
- 1 stick butter, softened
- 1 1/2 teaspoons good quality vanilla extract
- 1 7 ounce jar Marshmallow Fluff
- 1/2 Cup Cherry preserves
*Note : I used a whoopie pie pan in this recipe for ease of preparation. You can find them easily in stores, but if you don’t have one, you can pipe the pies onto parchment and bake them on a cookie sheet. Also, I used measurements for high altitude baking. Better Batter has directions for both regular and high altitudes right on the box, so just adjust your measurements accordingly.
Preheat the oven to 325 degrees and spray a whoopie pie pan with cooking spray.
Mix the Better Batter Chocolate Cake Mix with the water, oil, and eggs. Beat on low for 30 seconds and then medium speed for 2 minutes.
Place the batter into a gallon-sized zip top bag.
Snip a 1/2 inch hole into the tip of the bag. Pipe the batter into the whoopie pie pan, filling the wells 2/3 full.
Bake the whoopie pies for 15 minutes. Let cool in the pan for 5 minutes before turning them out onto a cooling rack. Repeat until all of the cake batter is used. Let the cakes fully cool.
To make the frosting, place the powdered sugar, butter, vanilla, and the marshmallow fluff into a large mixing bowl. Beat until combined and smooth.
Pipe a circle of frosting onto half of the cakes. Top the frosting with a teaspoon or so of the cherry preserves. Place the other half of the pies on top to sandwich in the frosting and preserves.
These are best served right away, but can be refrigerated for several hours before serving if needed.
This recipe was originally tested and adapted from a recipe published by Shauna Havey in December 2015. Original photo of food by Shauna Havey.