Cranberry Island Whoopie Pies…adapted from Marthastewart.com
½ cup butter, at room temperature plus more for muffin pans
2 cups sugar
½ teaspoon salt
2 large eggs
1 ½ teaspoons vanilla extract
1 ½ teaspoons baking soda
1 cup buttermilk
1 3/4 cups flour
¾ cup cocoa powder
¾ cup boiling water
1 cup butter
2 cups sifted powdered sugar
1 7-ounce jar marshmallow cream
2 teaspoons vanilla extract
Preheat oven to 350º. Butter two 4 inch muffin top pans. Line each cup with a parchment round, then butter parchment.
Cream butter and sugar in a mixer with the paddle attachment until combined. Add salt, eggs and vanilla. Beat until just combined.
In a small bowl, mix baking soda and buttermilk. Add about one third of flour to mixer, then half of buttermilk, another third more of flour, the last of the buttermilk and the last of the flour, mixing well between each addition.
In another bowl, whisk cocoa powder with boiling water till smooth. Add to batter and mix till well combined.
Fill each muffin top cup with ¼ cup of batter. Bake tins for 9 minutes, rotate pans and bake another 9 minutes. Cool slightly before removing cakes to wire rack to cool completely.
Make filling: cream the one cup of butter and powdered sugar in a mixer with paddle attachment for about three minutes, then add marshmallow cream and vanilla. Mix till well combined.
Place generous ¼ cup of filling on bottom side of muffin tops. Place second cake on top to form whoopie pie.