Whoopie Pies

I had never tried one, never really heard of one, until I went to a birthday party for a friend's child over the weekend. This things are INCREDIBLE in a OMG I CAN ONLY EAT ONE kinda way. I am going to try her recipe this week, I hope, you know if I can find enough people I can give them to as these things are not going to sit around my house and attach themselves to my hips!! :)

Thanks, Melissa for sharing the recipe!

Whoopie Pies
For cakes
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
**I would use 1 cup of milk with 1 tbsp of white vinegar which I had let stand for 5 minutes as I never have buttermilk in the house
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened **(Do not use margarine)
1 cup packed brown sugar
1 large egg


For filling
1 stick (1/2 cup) unsalted butter, softened **(Do not use margarine)
1 1/4 cups confectioners sugar
2 cups marshmallow fluff
1 teaspoon vanilla


Make cakes:
Preheat oven to 350°F.

Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

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.

Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. 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, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.

Make filling:
Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.

Assemble pies:
Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.