Yield: |
9-10 sandwiches |
Active Time: |
45 minutes |
Start to Finish: |
55 minutes |
For this recipe you’ll need:
For the batter:
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1 cup all-purpose flour
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1/4 cup unsweetened cocoa powder
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3/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 stick unsalted butter, room temperature
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1/2 cup granulated sugar
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1 egg
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1/2 teaspoon vanilla extract
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1/2 cup buttermilk, room temperature
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1 stick unsalted butter, room temperature
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1 cup powdered sugar
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1 cup marshmallow creme such as Marshmallow Fluff
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1 teaspoon vanilla bean paste
Directions:
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Preheat oven to 350º. Line two sheet trays with parchment paper.
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Sift together the flour, cocoa, baking soda and salt onto a sheet of parchment. Set aside.
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In a large mixing bowl, cream the butter with the granulated sugar until very light and fluffy.
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Beat in the egg followed by the vanilla extract.
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Mix in the dry ingredients in three additions, alternating with the buttermilk. Scrape the bowl several times during this step to mix all thoroughly.
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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.
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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.
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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.
