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For the chocolate cake:
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ tsp baking powder
- 1 ½ tsp baking soda
- ½ tsp salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup milk
- 1 large egg
- 1 tsp vanilla extract
For the marshmallow buttercream:
- 1/3 cup unsalted butter, softened
- 1 cup + 2 tbsp confectioner’s sugar
- 1 cup + 2 tbsp marshmallow cream (I used Marshmallow Fluff)
- 1 ½ tsp vanilla extract
Instructions
- Preheat oven to 375 degrees.
- Lightly coat 2-3 baking sheets with non-stick cooking spray and line with parchment paper. Set aside.
- In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside.
- In a large bowl using a handheld mixer, beat softened butter and sugar together until light and fluffy (about 3 minutes).
- Beat in egg and vanilla until combined.
- Slowly beat in the milk until combined.
- Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined.
- Using a small ice cream scoop, drop 1-2 tbsp worth of batter onto the prepared baking sheet. Leave 2 inches between each mound of batter.
- Bake in preheated oven for 8-10 minutes, or until the tops begin to firm up. Remove from oven and allow to cool on baking sheet for 1 minute, then transfer to a wire rack to cool completely.
- While the whoopie pies are cooling, prepare the filling by beating together butter, confectioner’s sugar, marshmallow cream, and vanilla until fully combined.
- Using a piping bag or spoon, spread 2 tbsp worth of marshmallow buttercream onto the inside of one cake layer then gently press the other cake layer over top to make a sandwich.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: DESSERT
- Cuisine: American
Keywords: WHOOPIE PIES