Chocolate Whoopie Pies with Marshmallow Filling

It hit me this weekend that I've never made whoopie pies before, and that needed to change ASAP. I had printed off this mini chocolate whoopie pie with Nutella filling recipe that I saw on Pinterest, but as soon as I started to make the cakes, I realized I had no Nutella at home. Whoops.

I was wayyy too lazy to run out and buy some, so I started rummaging around my cabinets for something to fill the cakes with. I saw that I had some marshmallow fluff and knew that if I made the same filling I used for my creamsicle cupcakes, these would be some pretty tasty whoopie pies! I whipped the filling instead of using the flat paddle attachment to make it super light and fluffy, and it was the perfect match for the chocolate cakes.

I also decided to make full sized whoopie pies instead of doing minis. Go big or go home, right?? Although they were a bit messy, they were really darn good and very quick to make. I promise you'll love them!

Chocolate Whoopie Pies with Marshmallow Filling
cake recipe adapted from Andrea's Recipes
makes 13 big whoopies

For the cakes...

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup well-shaken buttermilk 
• 1 teaspoon vanilla extract
• one stick unsalted butter, room temperature
• 1 cup packed light brown sugar
• 1 large egg

1. Preheat oven to 350°F and set aside 2-3 large cookie pans. You can line the pans with parchment paper if you want, but I did not.
2. Whisk together flour, cocoa, baking soda, and salt in a large bowl until combined.
3. Stir together buttermilk and vanilla in a liquid measuring cup.
4. In the bowl of your standing mixer, beat together butter and brown sugar at medium-high speed until pale and fluffy, about 3 minutes.
5. Add the egg, beating until well combined.
6. Reduce speed to low and add 1/3 of the flour mixture. Mix and scrape down the sides of the bowl, then add 1/2 the buttermilk and mix until smooth. Continue with another 1/3 of the flour, then the rest of the buttermilk, and ending with the rest of the flour mixture, scraping between each addition. The final batter should be thick and smooth.
7. Scoop batter onto prepared baking sheets in small circles about 2 inches apart.
8. Bake for 11-13 minutes, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched.
9. Remove from oven and allow the cookies to rest on the baking sheet for a couple minutes, then transfer with a spatula to a rack to cool completely.

For the filling...

• 1.5 sticks unsalted butter, room temperature
• 16 oz of marshmallow Fluff

1. In the bowl of your standing mixer with the whisk attachment, beat butter and fluff together until light and whipped, about 2-3 minutes. This will make more than enough filling, but it's better to have too much than not enough!
2. Scoop filling on to the flat side of one of the cakes and top with another cake with the flat sides facing each other.
3. Keep in the fridge if you like to eat them cold, otherwise, you can leave in an airtight container on the counter and eat within 48 hours of baking.