Cinnamon Mocha Whoopie Pies |
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Prep Time: 25 Minutes Cook Time: 6 Minutes |
Ready In: 31 Minutes Servings: 23 |
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WW points are 2 per whoopie pie I use Betty Crocker supermoist chocolate fudge cake mix for this. Ingredients:
1 (18 1/4 ounce) box fudge cake mix |
2 tablespoons instant coffee granules |
3/4 cup nonfat milk |
2 teaspoons ground cinnamon |
1/2 cup egg substitute |
23 tablespoons approx. 150 oz. jet puffed marshmallow creme |
Directions:
1. Preheat oven to 400. Spray a cookie sheet with butter flavored non-stick cooking spray. Set aside.
2. Place the cake mix into a mixing bowl. Dissolve the coffee granules in the fat free milk and add to the mixture. Add the cinnamon and egg substitute. Mix with a hand blender on med. speed until ingredients are combined.
3. Measure out level tablespoons full of mixture and drop onto the baking sheet. You should end up with 46 cookies total. Bake for 5-6 minute.
4. Cool completely.
5. Just before serving, place 1 cookie face up and add 1 tbsp marshmallow creme and then top with another cookie to make the whoopie pie.
6. Freeze unused cookies until ready to eat.
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