A simple and delicious recipe for classic whoopie pies, featuring soft chocolate cakes filled with creamy frosting.

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Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a large bowl, beat the butter and sugar together until fluffy. Add the egg and vanilla extract and mix well.
Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until combined.
Drop heaping tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, until the cakes spring back when touched. Allow to cool completely on a wire rack.
For the filling, beat the shortening, powdered sugar, marshmallow creme, and vanilla extract until light and fluffy.
Spread or pipe the filling onto the flat side of half of the cakes and top with the remaining cakes to form sandwiches.

Store whoopie pies in an airtight container at room temperature for up to 3 days.
You can refrigerate them for a firmer filling texture.
Customize by adding flavors to the filling like peppermint or peanut butter.