I can still remember the first time I pulled a batch of these whoopie pies out of my oven. The rich, chocolaty scent that had been building for twenty minutes suddenly burst forth, filling my entire kitchen with a warmth that felt like a hug. My family hovered around, plates in hand, waiting impatiently. That first bite—a soft, cake-like cookie giving way to a billowing cloud of sweet, creamy filling—was pure magic. It transported me right back to childhood summer fairs, but better, because I had made them myself. From that day on, this became my go-to recipe for birthdays, potlucks, and those days when only a handheld dose of chocolate joy will do.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder (Dutch-processed is my secret weapon)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg, at room temperature
- 1 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
For the Classic Filling:
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 1 1/2 cups powdered sugar, sifted
- 2 cups marshmallow fluff (one 7.5 oz jar)
- 1 teaspoon pure vanilla extract
- A generous pinch of salt
Let’s talk ingredients for a second, because a few small choices here make a huge difference. I’ve tried this with natural cocoa powder, but trust me, splurging on a good Dutch-processed cocoa powder gives these cookies a deeper, darker chocolate flavor that’s absolutely worth it. For the buttermilk, if you don’t have any, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes—it works perfectly. And for the filling, don’t even think about skipping the salt; it cuts the sweetness and makes the vanilla flavor sing.(See the next page below to continue…)