Yield: 9-10 sandwiches
Active Time: 45 minutes
Start to Finish: 55 minutes
For this recipe you’ll need:
For the batter:
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 stick unsalted butter, room temperature
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 cup buttermilk, room temperature
1 stick unsalted butter, room temperature
1 cup powdered sugar
1 cup marshmallow creme such as Marshmallow Fluff
1 teaspoon vanilla bean paste
Preheat oven to 350º. Line two sheet trays with parchment paper.
Sift together the flour, cocoa, baking soda and salt onto a sheet of parchment. Set aside.
In a large mixing bowl, cream the butter with the granulated sugar until very light and fluffy.
Beat in the egg followed by the vanilla extract.
Mix in the dry ingredients in three additions, alternating with the buttermilk. Scrape the bowl several times during this step to mix all thoroughly.
Use a 1-ounce scoop to portion batter onto the parchment-lined sheet trays. Bake for 10 minutes. The pies should spring back when you press gently in the center. Cool completely, and carefully peel off of the paper.
While the whoopie pies are baking, prepare the filling: Place the butter, powdered sugar, marshmallow cream and vanilla bean paste in a medium-size bowl. Using a mixer, beat until light and fluffy, about 3 minutes.
To assemble the whoopie pies, spread about 2 tablespoons of filling on the bottoms of halves of the pies, and sandwich them with the other halves.