Maine Chocolate Whoopie Pies with Marshmallow Filling

What you need

• 250 g (2 cups) all-purpose flour
• 45 g (1/2 cup) unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 115 g (1 stick) butter, softened
• 200 g (1 cup, packed) brown sugar
• 1 large egg
• 2 tsp vanilla extract, 1 tsp for the cakes, 1 tsp for the filling
• 240 ml (1 cup) buttermilk
• 115 g (1/2 cup) vegetable shortening
• 120 g (1 cup) powdered sugar
• 200 g (7 oz jar) marshmallow creme

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F). Line two baking sheets with parchment.

2. 2

   Whisk the flour, cocoa, baking soda and salt in a bowl.

3. 3

   Beat the butter and brown sugar for 3-4 min, until pale and fluffy.

4. 4

   Beat in the egg, then 1 tsp of the vanilla.

5. 5

   Add the flour mixture in three batches, alternating with the buttermilk in two, starting and ending with flour. Mix on low just until combined. The batter will be thick.

6. 6

   Drop 2 tbsp mounds onto the sheets, 5 cm (2 in) apart, to make 16 cakes. They spread as they bake.

7. 7

   Bake 8-10 min, turning the sheets halfway, until the tops spring back when pressed lightly.

8. 8

   Cool on the sheets for 5 min, then move to a rack and cool completely.

9. 9

   For the filling, beat the shortening, powdered sugar and the remaining 1 tsp vanilla for 3 min, until light and fluffy.

10. 10

    Beat in the marshmallow creme until smooth, then chill for 20 min to firm up.

11. 11

    Match the cakes by size. Spread about 2 tbsp of filling on the flat side of 8 cakes and top each with a second cake, flat side down.

12. 12

    Chill for 30 min to set. Serve at room temperature, and keep leftovers in a sealed container in the fridge for up to 4 days.

Imported from stateofdinner.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.