All Natural Chocolate Chunk & Almond Butter Whoopie Pies

Source: www.food.com/recipe/all-natural-chocolate-chunk-almond-butter-whoopie-pies-487875

Directions

1. Preheat oven to 350.
2. Line 4-15x10 1/2 inch jelly roll pans with Reynolds Wrap Foil.
3. Grease each foil-lined pan with 1/2 Tbsp unsalted butter, softened.
4. Beat cake mix, water, eggs, and grapeseed oil.
5. Stir in dark chocolate chunks.
6. Batter will be thick.
7. Drop by slightly rounded tablespoons onto prepared pans, 12 per pan, approximately 1 1/2 " apart.
8. Bake 8-10 minutes or until toothpick inserted in the middle comes out clean.
9. Let cool 2 minutes on baking pan then transfer to wire racks to cool completely.
10. Meanwhile, whip up the filling by beating together the powdered sugar, ground almonds, heavy cream, vanilla, honey, unsalted butter, and xanthan gum.
11. Drop 3 tablespoons of filling in the center of 24 of the cooled, chocolate cakes.
12. Carefully top those cakes with the remaining 24 cakes, pressing lightly to spread filling.
13. Wrap individual pies in Reynolds Clear Plastic Wrap and refrigerate until ready to eat!