3.5ozMarshmallow Creme;I used fluff - this was 1/2 a jar for me
1/3cupmilk chocolate chips
Preheat the oven to 180 degrees C/350F and line 2 baking trays. Note: To ensure I had evenly baked whoopie pies, I baked them in batches as my oven can be a bit funny if I have a tray down the bottom as well, if you have a good oven (LOL, I really must get a new one!) then you'll be able to bake both trays together!
Sift the flour, cocoa, bicarb and sugars into a medium sized bowl and stir until combined. Leave to one side.
Place the milk, (1/3 cup to begin with, add more later, if required) oil, egg and vanilla extract into a jug and beat with a fork until combined.
Pour into the dry ingredients and mix gently until you have a thick batter, it should hold it's shape enough that your whoopie pies won't spread out all over the trays. Don't be tempted to over mix, once the batter is together, stop otherwise they will have an odd consistency.
Place level tablespoons of batter onto your baking trays, 2 inches apart.
Place in the oven for 10-12 minutes (it was 10 for me) until risen, springy to the touch and an inserted skewer comes out clean.
Leave to cool on the trays for at least 10 minutes, before transferring to a wire rack to cool completely.
Once cooled, it's time to make the filling! Place the butter and sugar into a medium bowl and beat until light and fluffy, about 2 mins on med-high speed.
Add the flour in and fold in gently.
Add in the vanilla extract and marshmallow creme. Stir until combined and smooth.
Add in the chocolate chips and stir until evenly distributed.
Take one half of your whoopie pie and place a heaped tablespoon of filling on it, then place the other half of your pie on and squish together very slightly.
Repeat until you have 12 sandwiches. Whoopie pies will keep in an airtight container at room temperature for 2 days, or in the fridge for 4 days. Bring to room temperature before serving.
Recipe adapted from The Cookie Dough Lover's Cookbook by Lindsay Landis