whoopie pies

there’s no need to grow up just yet.


Whoopie Pies
adapted from Gourmet, January 2003
Makes 18 individual desserts

For cakes
2 cups all-purpose flour
2/3 cup Dutch-process cocoa powder
1 ¼ teaspoons baking soda
¾ teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (½ cup) unsalted butter, softened
1 cup packed brown sugar
1 large egg

For filling
½ stick (¼ cup) unsalted butter, softened
½ cup confectioners’ sugar
1 cup Marshmallow Fluff {about half of a 7 oz. jar}
½ teaspoon vanilla

  1. Preheat oven to 350°F.
  2. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
  3. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld; then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
  4. Drop batter by rounded tablespoon about 2 inches apart onto large baking sheets lined with parchment. {Use a mini ice cream scoop or two spoons.} Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 7 to 9 minutes. Transfer with a metal spatula to a rack to cool completely.
  5. Make filling: Beat together butter, confectioners’ sugar, and vanilla in a bowl with electric mixer at medium speed until smooth. Add marshmallow, and beat until smooth.
  6. Assemble pies: Using a Ziploc bag with one corner snipped off, pipe about a tablespoon of filling on flat sides of half of cakes and top with remaining cakes.

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