truffle whoopie pies with cranberry cream filling

How To Make truffle whoopie pies with cranberry cream filling

• 1

  Position oven rack in center of oven. Preheat oven to 375 deg. Line 2 baking sheets with parchment paper and set aside.
• 2

  Sift together the flour, cocoa powder, baking powder, soda, and salt into a bowl.
• 3

  In a separate large mixing bowl, beat butter and sugar until fluffy using an electric mixer. Add egg and egg white and beat until incorporated. Add half of flour mixture and half of buttermilk to creamed mixture; beat at medium speed just until blended. Add remaining half of flour and buttermilk and vanilla; beat until blended.
• 4

  Using an ice cream scoop, drop batter onto the prepared baking sheets, spacing them 2 inches apart. Bake, one baking sheet at a time, until cakes begin to crack and are firm to the touch (about 10 to 12 minutes). Remove from oven and onto a wire rack to cool completely.
• 5

  Spread flat side of half of the cakes generously with Cranberry Cream Filling. Top with the remaining cakes, pressing down lightly to seal them together.
• 6

  CRANBERRY CREAM FILLING:
• 7

  Boil cranberry juice in a small saucepan until reduced to 2 tablespoons (about 30 minutes). Watch often after juice reduces halfway; it will boil down very quickly from here. Let cool completely.
• 8

  Beat marshmallow fluff and butter in a large mixing bowl at medium speed of an electric mixer until smooth and fluffy.
• 9

  Sift the powdered sugar into the bowl and add the cranberry syrup. Beat on low speed until incorporated; increase speed to medium and beat until fluffy. Makes about 1/2 cups.
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