Whoopie Pies

By NicoleS

Ingredients

• Cakes:
• 2 cups all-purpose flour
• ½ cup Dutch-processed cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened
• 1 cup packed light brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• Filling:
• 12 tablespoons (1 ½ sticks) unsalted butter, softened
• 1 ¼ cups confectioners’ sugar
• 1 ½ teaspoons vanilla extract
• 1/8 teaspoon salt
• 2 ½ cups Marshmallow Fluff

Details

Servings 6

Preparation

Step 1

1. FOR THE CAKES: Adjust two oven racks to the upper-middle and lower-middle positions and heat the oven to 350°. Line two baking sheets with parchment paper. Whisk the flour, cocoa, baking soda, and salt in a medium bowl.


2. With an electric mixer at medium speed, beat the butter and brown sugar until fluffy, about 2 minutes. Beat in the egg until incorporated, then beat in the vanilla. Reduce the speed to low and add the flour mixture and the buttermilk alternately in two batches.


3. Using a 1/3-cup measure, scoop six mounds of batter onto each baking sheet, spacing the mounds about 3 inches apart. Bake until the cakes spring back when pressed, 15-18 minutes, switching and rotating the baking sheets halfway through baking. Cool the cakes completely on the baking sheets, at least 1 hour.


4. FOR THE FILLING: With an electric mixer at medium speed, beat the butter and confectioners’ sugar together until fluffy, about 2 minutes. Beat in the vanilla and salt. Beat in the Fluff until incorporated. Refrigerate the filling until slightly firm, about 30 minutes. (The filling can be refrigerated for up to 2 days.)


5. Dollop 1/3 cup of the filling on the center of the flat side of six of the cakes. Top with the flat side of the remaining six cakes and gently press until the filling spreads to the edge of the cake. (Whoopie pies can be refrigerated in an airtight container for up to 3 days.)