Prep Time60m
Cook Time 10m
Ready Time 120m
Yield 18 whoopie pies

INGREDIENTS

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 1

HEAT oven to 350° F. Line cookie sheets with parchment paper.

Step 2

COMBINE 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 3

BAKE 10 to 12 minutes or until edges are set. Cool 2 minutes on cookie sheet. Remove to wire rack to cool completely.

Step 4

BEAT 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.

OTHER VARIATIONS ON PILLSBURY WEBSITE:

Step 1

Marshmallow Whoopie Pies

Step 2

Maple-Bacon Whoopie Pies

Step 3

Raspberry Creme Whoopie Pies

Step 4

Salted Caramel Whoopie Pies

Step 5

Peanut Butter Whoopie Pies

Nutritional Information Per Serving

Serving Size (1/24 of recipe), Calories 280 (Calories from Fat 80), Total Fat 10g (Saturated Fat 2g, Trans Fat 2g), Cholesterol 20mg, Sodium 150mg, Total Carbohydrate 46g (Dietary Fiber 1g, Sugars 36g), Protein 2g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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