(Adapted from Gourmet magazine)
A childhood combination of chocolate and marshmallow. What could be better?
For cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 tablespoon instant espresso powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
For filling
1 stick (1/2 cup) unsalted butter, softened
1 1/4 cups confectioners’ sugar
2 cups marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla
To make cakes: Preheat oven to 350 degrees. Whisk together flour, cocoa, espresso, baking soda and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy. Add egg to mixture, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 2 tablespoons of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Make sure cakes are baked through.Transfer with a metal spatula to a rack to cool completely.
To make filling: Beat together butter, confectioners’ sugar, marshmallow and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
To assemble whoopie pies: Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes. Makes 10 to 12 whoopie pies.
