Best Whoopie Pie Recipe

In the bowl of a stand mixer fitted with a paddle attachment, add 1 cup light brown sugar, ½ cup salted butter, 1 tablespoon vanilla bean paste, 1 teaspoon coffee extract, and ½ teaspoon salt. Beat on medium-high speed for 4 minutes, scraping down the sides and bottom of the bowl halfway through and when finished.

Add 1 large egg and mix for 1 minute, until fully incorporated. Scrape down the sides of the bowl again.

In a separate medium bowl, whisk together 2¼ cups cake flour, ½ cup Dutch process cocoa powder, 2 tablespoons malted milk powder, 2 teaspoons black cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon espresso powder.

Add the dry ingredients to the mixing bowl in three parts, alternating with the 1 cup buttermilk, beginning with the dry and ending with the wet. Mix on medium speed for 1 minute until thoroughly combined. Scrape down the sides of the bowl and then mix for 30 additional seconds.

Scrape down the bowl and fold the batter with a rubber spatula then set aside to rest for 15 minutes.

Preheat the oven to 350°F and line two 13x18-inch baking pans with parchment paper; set aside.

When ready to bake, use a #40 scoop to portion out level scoops of the batter onto the prepared baking sheets, spacing them at least three inches apart. I can make 8 cakes per sheet, offsetting the mounds.

Use a wet finger to gently swirl down any pointy spots in the mound left from the scoop.

Bake for 9 to 11 minutes; the tops should spring back when touched, and they shouldn't be cracked. For bigger whoopies, use a #16 cookie scoop to make 6 per sheet and bake for 10 to 12 minutes. For bite-sized whoopie pies, use a #100 scoop and bake for 7 minutes. I can bake 15 per sheet in uniform rows.

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 to cool completely before filling.

In a stand mixer bowl, cream together 1 cup unsalted butter, ½ cup butter flavored shortening, 1 tablespoon vanilla bean paste, and ½ to 1 teaspoon salt (start with ½ teaspoon and add more to taste at the end if desired - I personally like the salty element of this filling, it pairs so nicely with the rich cake), and beat for 2 minutes.

Beat in the 4 cups powdered sugar and 2 ounces heavy cream, 1 cup and 1 tablespoon at a time, mixing until completely combined and scraping down the sides of the bowl after each addition.

Lastly, mix in the 1¼ cups marshmallow fluff until fully incorporated. Taste and add additional salt if desired. Add additional powdered sugar if you prefer a thicker consistency.

Use the same size scoop you used for the batter to scoop a scoop of filling onto the bottom of each cake, then sandwich two cakes together, gently pressing until the filling reaches the edges of the cakes. You can also stack two scoops of filling on top of each other on half the cakes if you find that easier.

If dipping, melt 10 ounces 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.