This adaptation started out as an all-call to the usual suspect who sample or reap the feed benefits of my cooking and baking projects. One of the responses stated anything chocolate and peanut butter.... and the fluffernutter whoopie pie was born.
The recipe for whoopie pies that I have used in the past is from The Marshmallow Fluff Cookbook. A very fun look at the history of fluff, facts and figures, and recipes.
I took the traditional whoopie pie recipe, but swapped out the filling for the fluffernutter frosting also found in the book. They were a hit. They had their debut at a cookout and there was nary a pie left!
Fluffernutter Whoopie Pies
1/3 c. vegetable oil
1 c. sugar
2 c. unsifted all-purpose flour
1/3 c. unsweetened cocoa
1 tsp. baking soda
1/4 tsp. salt
3/4 c. milk
1 tsp. vanilla
Heat oven to 350 F. Grease two large cookie sheets and set aside. In a large bowl with mixer at medium speed beat egg and vegetable oil. Gradually beat in sugar and continue beating until pale yellow in color. In another bowl, combine flour, cocoa, baking soda and salt. In a measuring cup combine milk and vanilla. Add flour and milk mixtures alternately to eggs and sugar, beginning and ending with dry ingredients. Drop by tablespoons onto cookie sheet. These will spread a lot, so make 6 cakes per sheet at a time. Bake about 5 minutes or until top springs back when lightly touched with finger. Remove to wire racks to cool. When cool, use filling (see below) and two cakes to make sandwiches.
1 c. Marshmallow Fluff
1/2 c. peanut butter
1/3 c. butter or margarine, softened
1/4 tsp. vanilla
1/4 tsp. salt
1 1/3 c. confectioners’ sugar
2 T. milk
In small bowl with mixer at low speed, combine Fluff, peanut
butter and butter until blended. Increase speed to medium. Beat
in confectioners’ sugar, alternately with milk, adding just enough
milk to make frosting smooth and spreadable. Beat in vanilla.