Classic Whoopie Pies

Quick facts

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup buttermilk
• 1/2 cup unsalted butter for filling
• 1 cup marshmallow creme
• 1 1/2 cups powdered sugar
• 1 tsp vanilla for filling

Step-by-step method

1. Heat oven to 350°F and line two baking sheets with parchment.

2. Whisk flour, cocoa, baking soda and salt.

3. Beat butter and brown sugar until creamy. Beat in egg and vanilla, then alternate dry ingredients with buttermilk.

4. Scoop 2-tablespoon mounds with space between them. Bake 10–12 minutes until tops spring back lightly. Cool completely.

5. Beat filling butter, marshmallow creme, powdered sugar and vanilla until fluffy.

6. Pipe or spread filling on half the cakes and top with remaining cakes.

Tips for the best result

• Match cake rounds by size before filling.
• Cool completely or the filling will melt.
• For neat edges, pipe the filling with a round tip.

Storage and reheating

Store covered in the refrigerator up to 4 days; bring to room temperature before serving.