Ingredients:
For the cakes
1 box devils food cake mix
3.9 ounce box instant chocolate pudding mix
3 large eggs
3/4 cup water
1/2 cup vegetable oil
For the filling
12 tablespoons 1 1/2 sticks salted butter room temperature
1 1/4 cups powdered sugar
1 1/2 teaspoons vanilla extract
2 1/2 cups marshmallow fluff
Directions:
1 Preheat the oven to 350°F
2 Line two large cookie sheets with parchment paper or silicone baking mats or lightly coat them with nonstick cooking spray
3 Place the devils food cake mix instant chocolate pudding mix eggs water and vegetable oil in a large mixing bowl
4 Beat the ingredients together until thoroughly combined and a thick smooth batter forms
5 Transfer the batter into a 1 gallon resealable plastic bag and seal the bag securely
6 Cut a small opening from one of the bottom corners of the bag to create a piping bag
7 Pipe the batter onto the prepared cookie sheets to make 36 small evenly sized circles leaving about 1 inch of space between each circle to allow for spreading
8 Place the cookie sheets in the preheated oven and bake for 10 to 12 minutes until the cakes are set
9 Remove the cookie sheets from the oven and allow the cakes to cool on the sheets for 2 minutes
10 Carefully transfer the cakes to a cooling rack and allow them to cool completely before adding the filling
11 Place the room temperature salted butter and powdered sugar in a medium mixing bowl
12 Beat with an electric mixer on medium speed until the mixture is light and fluffy
13 Add the vanilla extract and beat until fully incorporated
14 Add the marshmallow fluff and continue beating until the filling is smooth and evenly combined
15 Cover the bowl of filling with plastic wrap and refrigerate for about 30 minutes until slightly firm
16 Once the cakes are completely cool pair them according to similar size and shape
17 Spread about 2 tablespoons of filling onto the flat side of one cake using enough to create a thick even layer
18 Place a second cake over the filling with its flat side facing down
19 Gently press the two cakes together to form a sandwich without squeezing out the filling
20 Repeat with the remaining cakes and filling to make 18 whoopie pies
21 Serve immediately or wrap each whoopie pie individually and refrigerate until ready to serve
