Whoopie Pies
Soft, chocolatey, and filled with sweet marshmallow creme, these classic whoopie pies are a nostalgic favorite with that perfect cake-like texture and fluffy filling.
Ingredients
Instructions
To make the cakes:
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
Cream the butter, granulated sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy (about 3 minutes). Beat in the egg and vanilla until well combined.
Add the dry ingredients in three portions, alternating with the buttermilk. Mix just until combined. Don’t over-mix.
Scoop the batter onto the prepared baking sheets using a medium cookie scoop (#40, about 1.5 tablespoons per cake), spacing them 2 inches apart. Lightly smooth the tops with a damp fingertip or the back of a spoon before baking. (See below for piping option.)
Bake for 8-10 minutes, or until the cakes are set and spring back when lightly touched.
Cool completely on the baking sheets before assembling.
To make the filling:
Beat the butter with an electric mixer until smooth and creamy.
Add the marshmallow creme, confectioners’ sugar, vanilla, and salt, and beat until fluffy.
To assemble:
Pipe or spoon the filling onto the flat side of half of the cakes.
Top with the remaining cakes and gently press to spread the filling.