Football Whoopie Pies

You guys! The SuperBowl is in two weeks and some days!? What?! I feel like it was just yesterday I was waiting for football season to start, excited to see what my Jets had to offer this year. FYI, they had nothing to offer but interceptions. I guess I should probably be glad then, that this season flew by so fast.

In any case, you'll know I'll be celebrating come February 1st!


And stuffing myself with these football whoopie pies right here will be exactly how I do it. Holy deliciousness y'all. I've had my fair share of Devil Dogs, but these right here are legit. And they're so simple to make, you'll want to cry.

All you need is your favorite boxed chocolate cake mix, eggs, water, oil, butter, marshmallow fluff, and powdered sugar. That's 7 ingredients, just in case you weren't counting. And the last three are for the filling, which will seriously blow your mind. I'm thinking it will be my go to filling for my oatmeal creme pies now. I pretty much want to find every way to use it. Maybe even in these s'mores macarons? I.can't.even.


Do you see what I'm talking about here? How good does that look? Dive face first into it, that's how good.

Okay enough about these whoopie pies. My blogger friends have come up with their own fabulous recipes and ideas for the SuperBowl, so be sure to check them out in the link-up below! Have a great weekend!

Football Whoopie Pies

Yield: 18 pies

Ingredients:

One 16.5 oz box chocolate cake mix (preferably without pudding in the mix)
2 eggs
1/3 cup water
3 tablespoons oil

For the marshmallow buttercream filling:
1/2 cup butter, softened
One 7oz. jar marshmallow creme/fluff
1 cup powdered (confectioners) sugar

Directions:

Preheat oven to 350 degrees F. Line two baking sheets with silicone mats and set aside.

In the bowl of a stand mixer fitted with a whisk attachment, or in a medium sized bowl using an electric hand mixer, beat together chocolate cake mix, eggs, water, and oil until smooth and well-combined. Batter will be thick.

Transfer batter to a piping bag fitted with a large round decorating tip. Pipe SMALL* football shaped mounds of batter onto the silicone mat, spacing the mounds about 2 inches apart.

Bake for 8-10 minutes or until tops spring back when lightly touched. Cool on silicone mat for 5 minutes, before removing and transferring to a wire rack to cool completely.

Repeat process until all of the batter is used.

To prepare filling, using an electric hand mixer, beat together butter and marshmallow creme until well-blended and smooth. Add powdered sugar and beat until incorporated.

Pair up the whoopie pies into similar shapes/sizes. Once they have completely cooled, pipe marshmallow buttercream filling onto the bottom of one whoopie pie, then sandwich with the other pie.

Use the remaining filling to decorate the pies like footballs.

Notes*: The whoopie pies puff up and spread in the oven, so you'll want to make these small, about 1-2 tablespoons of batter for each mound.