Double Chocolate Whoopie Pies

Yield:

Instructions

Preheat your oven to 350°F and line 2 large baking sheets with parchment paper.

First, make the cakes: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Using a stand or handheld mixer, beat the butter with the brown sugar on medium-high until fluffy, about 2 minutes. Add the egg and mix until smooth, scraping down the sides and bottom. Add the vanilla and the espresso mixture and mix until smooth. At low speed, add half the dry ingredients and then half the buttermilk followed by the remaining dry ingredients and then the remaining buttermilk, scraping down the sides and bottom of the bowl. Mix until just combined.

Using a 2-tablespoon cookie dough scoop, place 12 mounds of batter onto each baking sheet, about 1½ inches apart (if you do not have a scoop, you can drop spoonfuls, estimating about 2 tablespoons of dough per cake). Bake the cakes until the tops are set, about 12 minutes. Let the cakes cool on the baking sheets for 5 minutes and then carefully transfer to cooling racks and let the cakes cool completely.

Instructions

Now, make the filling: Using a stand or handheld mixer, cream the butter on medium-high until smooth. Scrape down the sides of the bowl and add the Marshmallow Fluff, powdered sugar, cocoa powder, vanilla extract, and salt. Carefully mix on low, pulsing a few times initially until partially blended, then increase speed to medium-high and whip until smooth, scraping down the sides of the bowl as needed.

Use a 2-tablespoon cookie dough scoop and place one scoop of filling onto the flat side of 12 cakes. Top the filling with the flat side of the remaining cakes to create whoopie pies, pressing firmly to help distribute the filling. Serve immediately or chill overnight.