This picture does not do them justice! These taste like a little bit of heaven all wrapped up in your mouth. Yum!
Sorry I am a little behind posting this, but it was a busy weekend and the internet was very patchy. So I made the normal whoopie pies when I headed up to visit my friend Maryjane, and boy were those super yummy. But we thought they would taste really yummy with peppermint in the filling, and of course as we all know if you flavor anything peppermint, you must color it pink! I used the America's Test Kitchen recipe and changed the filling just a touch.
2 cups flour
1/2 cup dutch-processed cocoa
1 tsp baking soda
1/2 tsp salt
8 tbsp (1 stick) unsalted butter, softened
1 cup packed light brown sugar
1 large egg
1 tsp vanilla extract
1 cup buttermilk
12 tbsp butter, softened
1 1/4 cups powdered sugar
3/4 tsp. peppermint extract
a few drops of red food coloring
1/8 tsp salt
2 1/2 cups marshmallow creme
1. For the cakes: line 2 baking sheets with parchment. whisk the flour, cocoa powder, baking soda, and salt together in a medium bowl.
2. In a large bowl, beat the butter and brown sugar until light and fluffy. Add the egg and vanilla.
3. Slowly mix in half of the flour mixture into the butter/sugar mixture, followed by half of the buttermilk, repeat with half of the remaining flour and the remaining buttermilk. Add the remaining flour mixture until combined.
4. Scoop generous 1/4 cup mounds of batter onto the prepared baking sheets, about 2" apart. Bake the cakes until they spring back when pressed, 15-18 minutes. Let cool completely before removing from baking sheets. (Modification: We didn't do 1/4 cup, we thought this would be HUGE so we used a cookie batter scoop and made them the size of regular cookies)
5. For the filling: Beat the butter and powdered sugar together with a mixer until light and fluffy. Beat in vanilla and salt. Beat in the marshmallow creme until incorporated.
6. To serve, spread 1/3 cup filling (or less, if using our mods) evenly over the bottom of the cake and then make a sandwich by pressing the bottom of another cake onto the filling. Repeat with the remaining cakes and filling.