Whoopie Pies

Serves 8 · 25 min prep · 12 min cook

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp fine salt
• 1/2 cup unsalted butter, softened (for cakes)
• 1 cup granulated sugar
• 1 large egg
• 1 cup buttermilk
• 1 tsp pure vanilla extract (for cakes)
• 1/2 cup unsalted butter, softened (for filling)
• 1 cup marshmallow creme
• 1 1/2 cups powdered sugar
• 1 tsp pure vanilla extract (for filling)
• 1/8 tsp fine salt (for filling)

Instructions

1. 1Heat the oven to 350°F. Line two large baking sheets with parchment paper so the soft cakes release cleanly.
2. 2In a medium bowl, whisk together the flour, cocoa powder, baking soda, and fine salt until the cocoa is evenly distributed and no streaks remain.
3. 3In a large bowl, beat the softened butter for the cakes with the granulated sugar until the mixture looks pale and fluffy, about 2 to 3 minutes.
4. 4Beat in the egg and the vanilla for the cakes until smooth. Scrape the bowl so nothing sits unmixed at the bottom.
5. 5Add the dry mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry. Mix on low just until a thick, soft batter comes together—do not overbeat.
6. 6Using a 2-tablespoon scoop or two spoons, drop 16 even mounds of batter onto the prepared sheets, spacing them about 2 inches apart. Gently nudge each mound into a round so the finished cakes sandwich neatly.
7. 7Bake one sheet at a time until the tops spring back lightly when touched and a toothpick inserted in the center comes out clean, 10 to 12 minutes. The cakes should look set but still soft, not crisp.
8. 8Cool the cakes on the sheets for 5 minutes, then transfer to a wire rack and cool completely, about 30 minutes. Warm cakes will melt the filling.
9. 9For the filling, beat the softened butter for the filling until creamy. Beat in the marshmallow creme, powdered sugar, vanilla for the filling, and the pinch of salt until light, fluffy, and spreadable, 2 to 3 minutes. If it seems stiff, rest 1 minute and beat again.
10. 10Pair the cooled cakes by size. Spread or pipe a generous mound of filling on the flat side of half the cakes.
11. 11Top each with a matching cake, flat side in, and press gently until the filling reaches the edge without squeezing out.
12. 12Rest the assembled whoopie pies 15 to 20 minutes so the filling sets slightly. Serve the same day, or wrap individually and chill up to 2 days; bring to cool room temperature before eating.