KATE’s Kitchen

Whoopie Pie Recipe
Refer to above post for more filling ideas!
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
YIELD 12 whoopie pies
Ingredients
Cakes:
1 and 3/4 cups (250g) all-purpose flour
2/3 cup (65g) unsweetened cocoa powder
1 and 1/4 teaspoons baking soda
1/2 teaspoon salt
1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar (or brown sugar)
1 large egg
1 teaspoon pure vanilla extract
1 cup (240 ml) buttermilk, room temperature
Marshmallow Filling (or choose another filling, read above post)
1/2 cup (1 stick/115g) unsalted butter, softened to room temperature
2 cups Marshmallow Fluff
1 cup (115 g/4 oz.) powdered sugar
1 teaspoon vanilla extract
pinch of salt
Instructions
Make the cakes: Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.
Scoop mounds of batter, 1 and 1/2 tablespoons in size (I use this ice cream scoop), onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.
Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.
Assemble the cookies: Spread filling on the flat side of half the cookies. Sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
Store in the fridge, well covered, for up to a week. Serve at room temperature.