Bake The Best Whoopie Pies Ever: A Wonderful Recipe

Beat brown sugar, salted butter, vanilla bean paste, coffee extract, and salt in a mixer for 4 minutes.

Add egg and mix for 1 minute.

Sift together cake flour, Dutch process cocoa powder, malted milk powder, black cocoa powder, baking powder, baking soda, and espresso powder.

Add dry ingredients to the mixing bowl in three parts, alternating with buttermilk. Mix for 1 minute.

Fold the batter with a rubber spatula then set aside to rest for 15 minutes.

Preheat oven to 350 degrees F and line baking pans with parchment paper.

Scoop batter onto baking sheets, spacing them apart.

Wet finger to gently swirl down any pointy spots in the mound left from the scoop.

Bake for 9 to 11 minutes.

Allow the cakes to cool on the pan for 5 to 10 minutes before gently peeling off the parchment and placing them on a wire rack.

Cream together unsalted butter, butter flavored shortening, vanilla bean paste, and salt, and beat for 2 minutes.

Beat in powdered sugar and heavy cream, mixing until combined.

Mix in marshmallow fluff until incorporated.

Scoop filling onto the bottom of each cake, sandwich two cakes together.

If dipping, melt melting wafers in a microwave-safe cup at 30-second intervals, stirring between each one, until fully melted. Dip the whoopie pies halfway in the chocolate and place on a piece of parchment paper.

Transfer the remaining chocolate to a piping bag and drizzle the whoopie pies with the remaining chocolate, adding sprinkles if desired for a special occasion.