Whoopie Pies!
Time: 1 hour
FOR THE CAKES:
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1/4 pound/1 stick/125grams butter, at room temperature
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1 cup light brown sugar
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1 large egg
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1 teaspoon vanilla extract
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1 1/4 teaspoons baking soda
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1/2 teaspoon sea salt
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2 cups all-purpose flour
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1/2 cup cocoa
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1/3 cup small chocolate chips or flakes
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1 cup buttermilk
FOR THE MARSHMALLOW FILLING:
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125grams of marshmallows
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2 teaspoons of water
Step 1 - For the cakes: Preheat oven to 350F/180C degrees. Cream together the butter and brown sugar using an electric mixer and add the egg and vanilla extract and beat until light and creamy. In a separate bowl, whisk together the baking soda, salt, flour and cocoa. Add dry ingredients to butter mixture in three parts, alternating with buttermilk, and combining well after each addition. Finally stir in the chocolate chips.
Step 2 - Using an ice cream scoop or a spoon, scoop out 12 x 1/4-cup mounds of batter and place about 6 inches apart on a parchment-lined baking sheet. Bake until tops are puffed and cakes spring back when touched-about 12 minutes. Remove from oven and cool completely before filling. They are delicate while cooling.
Step 3 - Have your pairs ready i.e. pair up similar sized halves. In a microwave proof bowl, melt marshmallows and water on high heat for 20 second burst (I needed a total of 40 seconds). The filling will be soft and spreadable but will set as time goes on so you may need to microwave it once or twice more. Don't sandwich them together straight away, the marshmallw filling will be too runny and they will slide off and may set in an imperfect position. I waited for about 5-10 minutes and then placed the tops on them making sure that they were sitting as upright as possible. Place in large cupcake liners for ease of eating
Step 4 - Store in an airtight container at room temperature for up to 3 days, or wrap individually and freeze for up to 3 months.