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The move is done, we’re settling in, and we finally have internet! It’s been a while since I’ve moved and I forgot how much is involved. And over the years, especially after getting married, you really seem to accumulate a lot of stuff! And a lot of kitchen stuff, if you’re me. 🙂 So now it’s time to celebrate! And what better way than with some whoopie pies!

These are very traditional whoopie pies… chocolate (but of course!) with a marshmallow filling. And they come from one of my favorite cookbooks, Chocolate American Style. So much chocolatey goodness comes from this cookbook, such as this chocolate cream pie. I made these whoopie pies years ago when I first got this book, and my only complaint was that the filling was a little too soft and squished out too much. So, I made the cakes a little smaller and the filling a little stiffer, and we had pure whoopie pie bliss. They were so good, I pretty much refused to share… shame on me! I saved a couple for a friend, but other than that they were mine all mine. And my husband, but I think I ate more of them than he did!One Year Ago: Grilled Portobello Mushrooms with Tomatoes and Mozzarella

Chocolate Whoopie Pies
Yield:
18 to 20 whoopie pies

For the cakes:
2 cups all-purpose flour
¾ cup unsweetened natural cocoa powder
½ teaspoon baking powder
1 teaspoon baking soda
¾ teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
½ cup (1 stick) unsalted butter, at room temperature
1 cup dark brown sugar, packed
1 egg

For the filling:
¾ cup (1½ sticks) unsalted butter, at room temperature
¾ cup powdered sugar
1 (7-ounce) jar marshmallow cream
1½ teaspoons vanilla extract

To make the cakes: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.

In a large mixing bowl, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, beating well to fully incorporate. With the mixer on low speed, add some of the flour mixture, then some of the buttermilk; alternately add the flour mixture and buttermilk and mix until the batter is just combined and smooth.

Scoop heaping tablespoons of batter onto the prepared baking sheets, leaving 2 inches between each cake. Use slightly moistened fingertips to gently smooth and shape the cakes, if needed. Bake 8 to 10 minutes, or until the cakes are firm to the touch. Remove the baking sheets to wire racks, letting the cakes cool completely on the sheets.

To make the filling: In a large mixing bowl, combine butter, powdered sugar, and marshmallow cream; beat on high speed until smooth and fluffy; stir in the vanilla.

To assemble whoopie pies: Match up cakes in pairs by size. Spread filling onto the flat side of one cake of each pair. To make clean edges with the filling, transfer the filling to a piping bag and pipe a small amount one cake of each pair. Sandwich the cookies together, and press the filling to the edges. Serve immediately or wrap individually in plastic wrap and store at room temperature.

Source: Adapted from Chocolate American Style by Lora Brody

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