Bake a nostalgic tray of tender chocolate cakes sandwiched with fluffy marshmallow-vanilla filling. These whoopie pies are crowd-pleasing, freezer-friendly, and perfect for special occasions.
Ingredients Cake flour blend: Use 2 1/4 cups cake flour for a tender crumb; cake flour has lower protein which keeps the cakes soft. If unavailable, substitute 2 1/4 cups all-purpose minus 3 tablespoons plus 3 tablespoons cornstarch for a similar effect. Dutch-process cocoa powder: 1/2 cup provides deep chocolate notes; I like Valrhona or Ghirardelli for consistent flavor. It reacts differently than natural cocoa and pairs well with the black cocoa. Black cocoa powder: 2 teaspoons for a darker hue and roasting notes; use Hershey's special dark or replace with extra Dutch-process cocoa if needed. Malted milk powder: 2 tablespoons add a subtle toasted, rounded flavor; Ovaltine or Carnation are fine choices and enhance that bakery taste. Buttermilk: 1 cup at room temperature keeps the cakes moist and helps tenderize the crumb. If you don’t have buttermilk, stir 1 tablespoon lemon juice into 1 cup milk and rest 5 minutes. Butter and sugar: 1 cup light brown sugar and 1/2 cup salted butter create a caramel note; use good quality butter like Kerrygold or Plugra for depth. Filling: 1 cup unsalted butter, 1/2 cup butter-flavored shortening, 4 cups powdered sugar, marshmallow fluff, and a touch of heavy cream for consistency and mouthfeel. The shortening helps the filling hold shape at room temperature. Optional garnish: Melting wafers and sprinkles for dipping and decorating; use chocolate wafers for a smooth coating that sets quickly. 1X2X3X Nutrition
Calories 492
Protein Content 3
Carbohydrate Content 65
Fat Content 25 
