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!
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
- 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.
- Whisk together flour, cocoa, baking soda, and salt in a large bowl until combined.
- Stir together buttermilk and vanilla in a liquid measuring cup.
- In the bowl of your standing mixer, beat together butter and brown sugar at medium-high speed until pale and fluffy, about 3 minutes.
- Add the egg, beating until well combined.
- 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.
- Scoop batter onto prepared baking sheets in small circles about 2 inches apart.
- Bake for 11-13 minutes, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched.
- 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
- 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!
- Scoop filling on to the flat side of one of the cakes and top with another cake with the flat sides facing each other.
- 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.