Instructions
Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
Step 3: In a large bowl, beat the butter and brown sugar until light and fluffy.
Step 4: Add the egg and vanilla extract, mixing until combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk.
Step 6: Mix until a smooth batter forms.
Step 7: Scoop small rounds of batter onto the prepared baking sheets, leaving space between each.
Step 8: Bake for 10 to 12 minutes, or until the cakes spring back lightly when touched.
Step 9: Allow the cakes to cool completely on a wire rack.
Step 10: To make the filling, beat the softened butter until creamy.
Step 11: Add the powdered sugar, marshmallow creme, vanilla extract, and heavy cream.
Step 12: Beat until the filling is smooth and fluffy.
Step 13: Spread or pipe the filling onto the flat side of one chocolate cake and top with another to form a sandwich.
Step 14: Repeat with the remaining cakes and filling.
Storage and Reheating Tips
Store whoopie pies in an airtight container in the refrigerator for up to 5 days.
Allow them to sit at room temperature for 10 to 15 minutes before serving for the best texture.
Freeze individually wrapped whoopie pies for up to 2 months.
Do not microwave, as the filling may melt too quickly.
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