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M&M's® Milk Chocolate Whoopie Pies

Prep Time 15 min
Cook Time 15 min
Servings 12

Candy’s great and all, but these fluffy little cakes are so soft and filled with vanilla-y cream.

Nutrition Facts:

Per 1 whoopie pie: Calories: 240 | Total Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 180mg | Carbohydrates: 35g | Fiber: 1g | Sugar: 25g | Protein: 3g

Ingredients

Cake:
  • 1 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup brown sugar
  • 1/4 cup unsalted butter, at room temperature
  • 1 egg
  • 1 tsp. vanilla extract
  • 1/2 cup buttermilk
Filling:
  • 1 cup marshmallow fluff
  • 3/4 cup icing sugar
  • 1/4 cup butter, at room temperature
  • 1 tsp. vanilla extract
  • 2 pkg. (1.7 oz.) Milk Chocolate Ghoul’s Mix M&M’s, divided (product provided is in 10-oz. bags)

Directions

  1. For cake, preheat oven to 350 ̊F. Whisk together flour, cocoa powder, baking soda and salt; set aside.
  2. Using electric mixer, beat sugar and butter until light and fluffy; beat in egg. Beat in vanilla. Reduce speed to low; mix in flour mixture alternately with buttermilk, beginning and ending with flour mixture.
  3. Drop two heaping tablespoons of batter onto two parchment paper–lined baking sheets, about two inches apart (you should have 24 whoopie pie cake halves).
  4. Bake for 10-13 minutes or until tester comes out clean when inserted into center of cakes. Transfer to rack; let cool completely.
  5. For the filling, beat together marshmallow fluff, icing sugar, butter and vanilla until light and fluffy. Reserve 12 Ma∓M’s. Fold remaining M&M’s into marshmallow mixture.
  6. Spread 1+ 1/2 teaspoon icing over flat side of 12 whoopie pie cake halves. Cap with remaining cakes.
  7. Dollop remaining marshmallow fluff over tops of whoopie pies; decorate each whoopie pie with 1 M&M’s.
Tips:
  • Substitute prepared cream cheese frosting for marshmallow filling if desired.
  • Buttermilk substitute: Add 2 tsp. white vinegar to measuring cup; pour in enough milk to make 1/3 cup. Let stand for 5 minutes before using.

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