Prep Time 60m
Cook Time 10m
Ready Time 120m
Yield 18 whoopie pies

  • 1 (18.4 oz.) box Pillsbury™ Family Size Chocolate Fudge Brownie Mix
  • 1/3 cup Vegetable Oil
  • 2 large eggs
  • 1 (16 oz.) container Pillsbury™ Creamy Supreme® Vanilla Flavored Frosting
  • 3/4 cup marshmallow creme
  • 2 1/2 teaspoons Folgers Classic Roast® Instant Coffee Crystals
  • 2 teaspoons water
Preparation Directions
  • Step 1Heat oven to 350° F. Line cookie sheets with parchment paper.
  • Step 2Combine brownie mix, oil and eggs in medium bowl. Beat 30 to 40 strokes. Drop by tablespoonfuls onto prepared cookie sheet about 2 inches apart.
  • Step 3Bake 10 to 12 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.
  • Step 4Beat frosting and marshmallow creme in medium bowl with electric mixer on medium speed until light and fluffy. Dissolve coffee in water in small bowl. Stir into filling. Place half of pies flat side up. Spoon 2 tablespoons filling in center of each pie. Top with remaining pies, rounded side up. Press gently to spread filling.
  • TipWhoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.
  • Step 1Marshmallow Whoopie Pies
  • Step 2Maple-bacon Whoopie Pies
  • Step 3Raspberry Creme Whoopie Pies
  • Step 4Salted Caramel Whoopie Pies
  • Step 5Peanut Butter Whoopie Pies
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