Classic Whoopie Pies Dessert (Print Version)

# Ingredients:

→ For the Chocolate Whoopie Pies

01 - 1 2/3 cups (212 grams) all-purpose flour
02 - 2/3 cup (57 grams) Dutch-process cocoa powder
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon fine sea salt
05 - 1 stick (113 grams) unsalted butter, at cool room temperature
06 - 1 cup (200 grams) lightly packed dark brown sugar
07 - 1 large egg, at room temperature
08 - 1 teaspoon vanilla extract
09 - 1 1/4 cups (296 grams) buttermilk, at room temperature

→ For the Marshmallow Filling

10 - 297 grams marshmallow creme fluff (a little less than 1 13-ounce container)
11 - 15 tablespoons (212 grams) unsalted butter, at cool room temperature
12 - 1 cup + 2 tablespoons (140 grams) powdered sugar, sifted
13 - 1 1/2 tablespoons vanilla extract
14 - 1/2 teaspoon fine sea salt

# Instructions:

01 - Preheat oven to 375°F (190°C). Line large baking sheets with parchment paper.
02 - Sift the flour, cocoa powder, baking soda, and fine sea salt into a medium bowl.
03 - In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on low speed until combined. Increase speed to medium-high and beat for 3 minutes, or until light and fluffy. Scrape down the sides of the bowl.
04 - Add the egg and vanilla extract to the creamed mixture. Beat on medium-high speed for another 3 minutes, or until very well combined.
05 - Add half of the flour mixture and half of the buttermilk to the batter. Beat on low speed until just combined, scraping down the sides and bottom of the bowl as necessary. Repeat with the remaining flour mixture and buttermilk. The batter should be fluffy and lightly sticky, resembling a very thick cake batter.
06 - Use a medium 1 1/2-tablespoon spring-loaded scoop to drop mounds of batter onto prepared baking sheets, spacing them 2 inches apart. Bake for 11 minutes, or until the cakes spring back slightly when pressed gently and appear dry on top. Let the cakes cool on pans for 5 minutes, then transfer to a wire rack to cool completely.
07 - In the bowl of an electric mixer, beat the marshmallow creme and butter on low speed until combined. Scrape down the sides and bottom of the bowl. Mix in the powdered sugar, vanilla extract, and fine sea salt on low speed until combined, then increase to medium-high speed and beat until very smooth, about 3 minutes.
08 - Use a medium 1 1/2-tablespoon spring-loaded scoop to dollop marshmallow filling onto the flat side of half the cakes. Sandwich gently with the remaining cakes. Chill in the fridge for at least an hour before transporting to make them firmer and less fragile if needed. Serve chilled for a fudgier texture. Store in an airtight container at room temperature for up to 1 day, or in the fridge for up to 4 days.

# Notes:

01 - Chilling the whoopie pies before serving enhances their fudgy texture and makes them easier to handle during transport.

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