Classic Whoopie Pies [Chocolate Marshmallow]

I'm sure I'm not the only one that assumed the whoopie pie was yet another sugar/butter-laden southern creation? Alas, whoopie pies are the official state treat of Maine; and are said to be a Pennsylvania Amish tradition that possibly first came about as a solution for leftover cake batter. Wherever these treats came from, their soft chocolate exterior and fluffy frosting make whoopie pies a dessert superior to cupcakes (*gasp*).

Ok, ok...I do like cupcakes, but I kind of love the cake/frosting ratio and shape (handheld!) of whoopie pies. And all the flavor options of cupcakes are STILL possible in a way less high-maintenance fashion.

The most common whoopie pie flavor combination is chocolate cake and fluffy vanilla frosting made with a bit of marshmallow fluff. I didn't feel the need to mess with a good thing as I decided to use the last of my buttermilk to try making these for the first time. Oh, buttermilk, how I love you! It ensures soft and moist cakes every time. My favorite chocolate cake, after all, includes buttermilk + coffee.

These babies ended up in our break room at work, because that's where most things end up when I bake mid-week. I always bake things when I have time, as in: when there is no reason to have cakes, pies, cookies, etc. floating around. One day I'll get the timing right, or at least have an extra freezer to save baked goods for appropriate times like hosting dinners and weekend visitors. (Right now, there's barely enough room for frozen cookie dough in there.)

I think they make a great addition to a barbecue spread or cookout. Maybe sometime during this long holiday weekend? We probably won't get an opportunity to, but you totally should! Garland and I are hoping for the weather to go sailing with his parents, since we've only made it out only once this summer...and, well, it's just about not summer any more. Whatever we end up doing it will assuredly include: a long run, time on the water and a beverage or two. Hey! That sounds a lot like last weekend! ;)

Classic Whoopie Pies

Servings: 1 dozen sandwich cookies

Cookies

1 3/4 cups all purpose flour
1/2 teaspoon salt
3/4 cup unsweetened cocoa powder
1/2 tablespoon baking soda
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter at room temperature
1 cup sugar
1 large egg, room temperature
1 cup buttermilk, room temperature
1 teaspoon vanilla extract

Filling

1/2 cup (1 stick) unsalted butter at room temperature
1 cup powdered sugar
1/2 container of marshmallow fluff (7 1/2 oz jar)
1 teaspoon vanilla extract

• Preheat oven to 400 degrees and prepare two baking sheets with either baking mats or parchment paper.
• In a medium bowl, whisk together the flour, cocoa, salt, baking soda and baking powder so that everything is well combined and there are no lumps of cocoa remaining. In the bowl of a standing mixer, beat together the butter and sugar on high for 2-3 minutes until light and fluffy. Add in egg, followed by buttermilk and vanilla. Mixing on low until combined.
• With the mixer still on low, slowly add in the dry ingredients. Mix until just combined (do not over-mix!). Using a cookie scoop (I used a scoop that measures 1 1/2 tablespoon), drop cookie batter onto the prepared pans. Bake 10-12 minutes (rotating pans between the two racks halfway through) until the cookies spring back with lightly poked and/or a cake tester comes out clean. Allow cookies to cool on baking sheets for about 3 minutes, then move to a wire rack to continue cooling. 
• To make the filling: beat butter for 1-2 minute either in a standing mixer or with a handheld mixer in a medium bowl. Slowly add in powdered sugar; it will be crumbly at first but will eventually smooth out. Add in marshmallow fluff and vanilla; continue beating until light and fluffy.
• Once cookies are completely cooled, assemble the pies by scooping about 1 tablespoon of filling between two similarly shaped cookies. Since the cookies are somewhat fragile, I spread the filling towards the sides before gently pressing the cookies together. Store in an air tight container at room temperature for about 4 days.

Notes: Recipe found on Tracey's Culinary Adventures & Annie's Eats, originally from Martha Stewart