Maine Whoopie Pies

Ingredients

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup packed dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup whole buttermilk
• 1/2 cup vegetable shortening
• 1/2 cup unsalted butter, softened
• 1 jar (7 ounces) marshmallow creme
• 2 cups powdered sugar
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Before you cook

• Line two baking sheets with parchment.
• Set the butter, egg, and buttermilk out to come to room temperature.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Whisk the flour, cocoa, baking soda, and salt together in a bowl.
3. Beat the half cup of butter with the brown sugar until light and fluffy, about 3 minutes.
4. Beat in the egg and the teaspoon of vanilla.
5. Add the dry ingredients in three additions, alternating with the buttermilk, mixing on low speed.
6. Scrape the bowl and mix for five more seconds to bring the batter together.
7. Scoop the batter into twenty-four mounds of about two tablespoons each, spacing them three inches apart on the sheets.
8. Bake one sheet at a time for 10 to 12 minutes, until the tops spring back when pressed lightly.
9. Slide the parchment onto a rack and let the cakes cool completely.
10. Beat the shortening and the second half cup of butter together until smooth and creamy.
11. Beat in the marshmallow creme until fully combined.
12. Add the powdered sugar a half cup at a time on low speed, then beat in the vanilla and salt.
13. Raise the speed and beat for two minutes until the filling is very light.
14. Turn twelve cakes flat side up and spread a heaping quarter cup of filling on each.
15. Press the remaining cakes on top, flat side down, just until the filling reaches the edges.
16. Let the whoopie pies sit for 20 minutes to set before serving.