Recipe from Emeril Lagasse
Preheat the oven to 400°. Line two baking sheets with parchment, Silpats or spray well with non-stick cooking spray, and set aside. Whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
Using a mixer, cream together the butter and granulated sugar. Add the egg and mix until combined. Add the red food coloring and the vanilla, and beat until well blended. Alternately add the buttermilk and the flour mixture, beginning with the buttermilk and ending with the flour. Mix until just combined.
Pipe 2 1/2-inch-diameter cookies onto the prepared pans, placing them 2 inches apart. If you don't own piping equipment, you can use a gallon Zip-loc bag with a corner cut off. Smooth the top of each cookie with a damp finger. Bake for approximately 6 minutes, or till they are puffy and centers appear baked. Cool for about a minute on the baking sheets, and then remove to a cooling rack.
To make the filling: Combine the confectioners' sugar, marshmallow creme, cream cheese, butter, and vanilla mix well.
To make whoopie pies, spread about a tablespoon of the filling over half of the cookies, on the flat side. Top with another cookie of approximately the same size.
Makes 10-12 depending on size.