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Mexican Chocolate Whoopie Pies with Cinnamon Pebbles

This recipe for Mexican Chocolate Whoopie Pies uses Cinnamon Pebbles cereal to take chocolate cinnamon cake cookies and sandwiches them with a fluffy marshmallow buttercream filling.
Course: Dessert
Author: We are not Martha

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1 tsp espresso powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 stick unsalted butter room temperature
  • 1 cup packed brown sugar
  • 1 large egg
  • 1 1/4 cups buttermilk
  • 1 1/4 cups crushed Cinnamon Pebbles cereal

Marshmallow Buttercream Filling:

  • 1 1/2 sticks unsalted butter room temperature
  • 2 1/2 cups marshmallow fluff
  • 1 1/2 cups confectioner's sugar
  • 2 tsp ground cinnamon

Instructions

  • Pre-heat oven to 350 degrees.
  • In a large bowl, whisk together flour, cocoa powder, baking soda, espresso powder, cinnamon, and salt. Set aside.
  • In the bowl of a stand mixer or in a separate large bowl with a hand mixer, beat together butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes.
  • Beat the egg into the butter/sugar mixture.
  • Alternate mixing the flour mixture and buttermilk into the batter, adding the flour in three additions and the milk in two, starting and ending with the flour, and mixing just until just smooth, taking care not to over-mix.
  • Gently fold 3/4 cup crushed Cinnamon Pebbles into the batter.
  • Spoon about two tablespoons of batter into the cavities of a greased whoopie pie pan. If you don't have a whoopie pie pan, spoon batter in mounds on a parchment paper-lined cookie sheet.
  • Bake at 350 degrees for 8-10 minutes, until cakes spring back when touched. Let cool in pans for about 5 minutes before moving to wire racks to cool completely.
  • Once cakes are cooled, spoon about 3 tablespoons of marshmallow buttercream onto one cake and sandwich with another.
  • Roll edges in remaining 1/2 cup crushed Cinnamon Pebbles.

Marshmallow Buttercream Filling:

  • In the bowl of a stand mixer or in a large bowl with a hand mixer, beat butter and marshmallow fluff at medium speed until combined.
  • Add confectioner's sugar and cinnamon to bowl and continue beating until combined.