Whoopie Pies

Preheat oven to 350°F. Lightly spray whoopie pie pan with nonstick cooking spray.

In a large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about three minutes. Add egg and vanilla; beat until well combined.

In another bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Add half the dry ingredients to the butter mixture and mix on low speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk. Continue to mix on low speed until all ingredients are almost incorporated. Stop the mixer and add the remaining dry ingredients. Mix on low until just combined. Spoon two tablespoons of batter into each cavity; spread batter to the edges. Cavity should be about 2/3 full.

Bake for 8–10 minutes or until the top of the cake springs back when touched. Allow cakes to cool in pan eight minutes. Cool completely before filling. To assemble pies, spread filling on one cake and sandwich with another cake.

In large bowl, beat butter with electric mixer until creamy. Add sugar and salt to the butter; mix well. Add marshmallow crème and vanilla; blend well. Use immediately to fill whoopie pies or refrigerate covered up to one week. Bring back to room temperature and lightly beat before using.

Makes about 2½ cups of filling, enough to fill 12 whoopie pies.