This is a sponsored post for McCormick. All thoughts and opinions are my own.
Chocolate whoopie pies sandwiched with a sweet marshmallow filling. They’re like little hand-held cakes. Soft and moist, they have just the right amount of chocolate flavor with fluffy, sticky-sweet centers holding them together.
With a little help from McCormick food colors these everyday treats are all gussied up for Halloween.
A few drops of black food color tint the cakes a perfect shade of spooky. Since they’re already a dark chocolate color it doesn’t take much to darken them to black. It makes the trio of purple, orange and green Halloween colored fillings stand out better. I colored them with the assorted food colors but McCormick also makes neon colors for brighter, vivid shades.
If you never used food colors before don’t be intimidated! They’re easy to mix in by hand and the box has a chart of colors with the precise number of drops to achieve your desired color, plus I’ve included them at the bottom of the recipe below.
For a finishing touch you can roll them in colored sprinkles, chopped up candy or nuts.
Trick or treat.
Chocolate whoopie pies sandwiched with a sweet marshmallow filling. They're like little hand-held cakes. Soft and moist, they have just the right amount of chocolate flavor with fluffy, sticky-sweet centers holding them together.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- In a medium bowl whisk flour, cocoa powder, baking soda and salt together. In a separate small bowl mix buttermilk and vanilla together.
- In a large bowl beat butter and brown sugar together on medium speed until light and fluffy 2 - 3 minutes. Beat in the egg.
- Add flour mixture in 3 additions alternating with the buttermilk, beating on low speed after each addition until smooth and scraping down sides of bowl occasionally.
- To make the cookies spoon 2 level tablespoons of batter about 2 inches apart onto the baking sheets. Bake 9 minutes or until cookies are puffed and spring back when touched. Cool on baking sheets 2 minutes then remove to wire racks to cool completely.
- To make the filling beat the butter 2 minutes on medium until fluffy. Add confectioners' sugar and beat 2 minutes. Add vanilla and marshmallow cream, beat 5 minutes on medium until light and fluffy.
- If the mixture seems too thin refrigerate a few minutes to allow it to set up. To assemble the cookies place 2 tablespoons on the middle of a cookie and top with a second cookie pressing gently to spread the filling.
- Repeat until all the cookies are filled. You can roll the edges in sprinkles or chopped nuts if you like.
- Store between layers of wax paper in airtight container in refrigerator up to 5 days.
Adapted from McCormick
Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Check out these Halloween recipes from McCormick.
This is a sponsored post for McCormick. All thoughts and opinion are my own.