Let's Bake Some Whoopie Pies

Ingredients 0/14

Step 1

Preheat your oven to 350°F and line two large baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, and baking soda. In a bigger bowl, beat the butter and sugar on high speed until the mixture is light and fluffy—this should take about 3 minutes. Then add the egg and vanilla, mixing until everything is combined. Now, slowly add the flour mixture and buttermilk to the wet ingredients, alternating between the two and starting and ending with the flour. Mix until smooth, stopping occasionally to scrape down the sides of the bowl.

Step 2

Using a tablespoon, drop spoonfuls of batter onto your prepared sheets, spacing them about 2 inches apart, and shape each mound into a little football shape. Bake for around 15 minutes, or until the tops puff up and spring back when you lightly touch them. Let the cakes cool completely on a wire rack.

Step 3

For the filling, beat together the butter, powdered sugar, marshmallow cream, and vanilla in a medium bowl until smooth and creamy—this should take about 3 minutes. You’ll end up with about 1 ½ cups of filling. Spread a heaping tablespoon of the filling onto the flat side of half the cakes, then sandwich them with the remaining cakes.

Step 4

To make the football laces, take two pieces of plastic wrap, about 15 inches wide, and cross them over each other to form an X. Place all your leftover filling in the center and gather the plastic wrap around it to form a ball. Carefully poke a small hole in the bottom of the ball so you can pipe the laces onto your whoopie pies. The size of the hole will determine how thick your laces come out, so adjust it to your liking.