Prep 15 mins
Cook 18 mins
This delicious dessert recipe is courtesy of Cranberry Island Kitchens in Maine.
- 1⁄2 cup unsalted butter, preferably organic, room temperature, plus more for muffin pans
- 2 cups sugar
- 1⁄2 teaspoon fine sea salt
- 2 large eggs
- 1 1⁄2 teaspoons pure vanilla extract, preferably organic
- 1 1⁄2 teaspoons baking soda
- 1 cup buttermilk, preferably organic
- 1 3⁄4 cups all-purpose flour
- 3⁄4 cup cocoa powder
- 3⁄4 cup boiling water
- 1 cup unsalted butter, preferably organic, room temperature
- 2 cups sifted confectioners' sugar
- 1 (7 1/2 ounce) jar marshmallow cream
- 2 teaspoons pure vanilla extract, preferably organic
- Preheat oven to 350 degrees.
- Butter two 4-inch muffin top pans.
- Line each muffin cup in the pan with a parchment paper round, butter parchment, and set aside.
- Cream together butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until combined, 2 to 3 minutes.
- Add salt, eggs, and vanilla, and beat just until combined.
- In a small bowl, mix together baking soda and buttermilk.
- Add flour to mixer, alternating with buttermilk mixture, beginning and ending with flour.
- In a medium bowl, whisk together cocoa powder and boiling water until smooth. Add to batter and beat until combined.
- Fill each muffin cup with a heaping 1/4 cup batter. Transfer muffin pans to oven and bake 9 minutes, rotate pans, and continue baking 9 minutes more.
- Let cool slightly before transferring muffin tops to a wire rack. Let cool completely; remove parchment paper. Repeat process with remaining batter.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until pale and fluffy, about 3 minutes.
- Add Fluff and vanilla and continue mixing until well combined.
- Place a heaping 1/4 cup filling on the bottom side of half of the muffin tops. Top with remaining muffin tops, bottom side down, to form whoopie pies.