Whoopie Pies!

Cakes

2 cups all-purpose flour, 1/2 cup Dutch-processed cocoa powder (Droste brand is pretty easy to find), 1 tsp. baking soda, 1/2 tsp. salt, 1 cup packed lt. brown sugar, 8 Tbl. unsalted butter-softened but still cool, 1 large egg-room temp., 1 tsp. vanilla extract, 1 cup buttermilk

Filling

12 Tbl. unsalted butter-softened but cool, 1 1/4 cups confectioner's sugar, 1 1/2 tsp. vanilla extract, 1/8 tsp. salt, 2 1/2 cups marshmallow fluff

1.For the cakes: Adjust oven racks to upper and lower-middle positions and heat to 350 degrees. Line two large baking sheets w/ parchment. Whisk flour, cocoa, baking soda, and salt in medium bowl.

2.With electric mixer on med., beat sugar and butter until fluffy(few minutes). Beat in egg, scrape down bowl, and add vanilla.Reduce speed to low and beat in 1/3 of flour mixture, then half of buttermilk. Repeat with half of the remaining flour mixture, then the rest of the buttermilk, and finally the rest of the flour mix. Use a spatula to give batter final stir.

3.Using a 1/4-cup measure, scoop 6 mounds onto each sheet, spacing 3 inches apart. Baked until the cakes spring back when touched, 15-18 minutes. Switch and rotate pans half-way through baking. Cool completely-atleast an hour!

4.For the Filling: With mixer on med. speed, beat butter and sugar until fluffy. Beat in vanilla and salt. Beat in marshmallow creme until incorporated, about 2 minutes. Refrigerate filling for atleast 30 minutes!!(You can't skip this-believe me, I tried!)

5. Dollop 1/4 cup filling on flat side of 6 cakes. Top with flat side of 6 remaining cakes. Enjoy!! You will need a strong cup of coffee to counteract the sweet richness of these cakes!

I made slightly smaller ones for the kids, and though they all took a whole one, I don't think any of them finished one! But that was quite alright because we enjoyed the rest the next day. I think they might have even been better the next day!