These delightful chocolate whoopie pies are a treat for any occasion, featuring a rich chocolate cake and a creamy marshmallow filling.
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Ensure the oven is fully preheated before baking to achieve even cooking.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Sift the cocoa powder to remove any lumps for a smoother batter.
In a large bowl, beat the sugar and butter with an electric mixer on medium speed until light and fluffy, about 3 minutes.
Scrape down the sides of the bowl to ensure even mixing.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Make sure the egg is at room temperature for better incorporation.
Reduce the mixer speed to low and alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined.
Do not overmix to keep the cakes tender.
Using a cookie scoop, drop mounds of batter onto the prepared baking sheets, spacing them about 3 inches apart.
Use a damp finger to smooth the tops of the batter mounds if needed.
Bake in the preheated oven for 15-18 minutes, rotating the pans halfway through. Let the cakes cool completely on the baking sheets.
Check for doneness by lightly pressing the center of a cake; it should spring back.
To make the filling, beat the butter and confectioners' sugar with an electric mixer on medium speed until fluffy, about 2 minutes.
Start mixing on low speed to prevent the sugar from puffing out.
Add the vanilla extract, salt, and marshmallow cream to the butter mixture and beat until smooth. Refrigerate the filling for 30 minutes to firm up slightly.
Chilling the filling makes it easier to spread.
Spread a generous dollop of filling onto the flat side of half the cakes. Top with the remaining cakes, flat side down, and gently press to spread the filling to the edges.
Use a piping bag for a neater filling application.
Serve the whoopie pies immediately or store them in an airtight container in the refrigerator for up to 3 days.
Bring the whoopie pies to room temperature before serving for the best texture.
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