Heat oven to 350° F. Line two cookie sheets with parchment paper.
Beat cake mix, milk, oil and yogurt in a medium bowl with an electric mixer over medium speed for 2 - 3 minutes, scraping bowl occasionally.
Place batter in a piping bag, or Ziploc plastic bag, cut the end of the piping bag. Pipe 1-inch rounds 1 inch apart on parchment-lined baking sheets. Slightly wet your finger with water and tap the top of each batter round to eliminate the peak, if necessary.
Bake 8 to 10 minutes or until the center is set. Cool 1 minute on cookie sheet. Cool completely on a cooling rack.
Add filling on the bottoms of half of the cookies. Note: you can pipe the frosting onto the cookie for a fancy finish or just use a bread knife or spatula. Top with remaining cookies. Press gently to spread the filling. Store, covered, in the refrigerator until ready to serve.
You can use any cake mix flavor you want (chocolate, vanilla, red velvet, etc.). This time I used strawberry. For the filling, I used Eggless Marshmallow Fluff.STORE: Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for up to 3 days. LOOKING FOR MORE EGGLESS RECIPES?
Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate and it can vary depending on the products used. The calorie count does not include frosting.