RED VELVET WHOOPIE PIES RECIPES

Steps:

• For the pies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.
• Mix together the cake mix, oil and eggs in a large bowl until combined. Stir in the sprinkles. 
• Using a 2-tablespoon ice cream scoop, dollop 12 scoopfuls of batter on one of the prepared baking sheets about 2 inches apart. Repeat with the remaining baking sheet. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Cool completely on the sheets. 
• For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners' sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape (see Cook's Note). Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days.

Steps:

• Heat oven to 375°F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
• In large bowl, using electric mixer, beat brown sugar and butter until light and fluffy, about 3 minutes. Beat in egg. Alternately add flour mixture and milk, then stout, mixing just until incorporated.
• Drop level tablespoons of batter onto prepared baking sheets, spacing 2 inches apart. Bake until tops are set and spring back when lightly pressed, 6 to 8 minutes. Let cool on baking sheets 5 min., then transfer to wire rack and let cool completely.
• While cookies cool, make filling: Using electric mixer, beat cream cheese until smooth, about 3 minutes. Add confectioners’ sugar and beat until fluffy. Fold in marshmallow crème and beat until fluffy, about 3 minutes. Cover and refrigerate at least 20 minutes before using. When ready to serve, spread filling onto half of cookies, then top with remaining cookies.