Whoopie Pies

---

WHY THIS RECIPE WORKS We wanted a light, airy cake for our whoopie pies, so we used the creaming mixing method, blending the butter and sugar with a mixer until fluffy and nearly white in color. We also used lots of Dutch-processed cocoa powder and vanilla in our recipe for full flavor and a deep, dark-colored crumb. And for a cleaner, fuller flavor, we replaced the shortening (or lard) found in most recipes with butter. See the sidebar that follows the recipe.

MAKES 6 PIES

Don’t be tempted to bake all the cakes on one baking sheet; the batter needs room to spread in the oven.

CAKES
2	cups (10 ounces) all-purpose flour
½	cup (1½ ounces) Dutch-processed cocoa powder
1	teaspoon baking soda
½	teaspoon salt
8	tablespoons unsalted butter, softened but still cool
1	cup packed (7 ounces) light brown sugar
1	large egg, room temperature
1	teaspoon vanilla extract
1	cup buttermilk

 

FILLING
12	tablespoons unsalted butter, softened but still cool
1¼	cups (5 ounces) confectioners’ sugar
1½	teaspoons vanilla extract
⅛	teaspoon salt
2½	cups marshmallow crème

1. FOR THE CAKES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.

2. Using stand mixer fitted with paddle, beat butter and sugar on medium-high speed until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla. Reduce speed to low and beat in flour mixture in 3 additions, alternating with buttermilk in 2 additions. Give batter final stir by hand.

3. Using ⅓-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart. Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating baking sheets halfway through baking. Let cool completely on baking sheets, at least 1 hour.

4. FOR THE FILLING: Using stand mixer fitted with paddle, beat butter and sugar on medium speed until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in marshmallow crème until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days.)

5. Dollop ⅓ cup filling on center of flat side of 6 cakes. Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake. Serve. (Whoopie pies can be refrigerated for up to 3 days.)