-
1
Preheat oven to 180u00b0C (approximately 350u00b0F.
-
2
In a mixing bowl, whisk flour, cocoa, baking powder and baking soda and set aside.
-
3
In another bowl, beat butter and sugar until mixture is creamy.
-
4
Add eggs one at a time, stirring each one well before adding the next.
-
5
Add vanilla extract and food dye.
-
6
Beat until mixture is smooth.
-
7
Alternately stir in buttermilk and flour mixture, stirring well after each addition, so that flour mixture is added last.
-
8
On parchment paper, draw circles in the desired size for whoopee pies.
-
9
Leave space about 3 cm (approximately 11/4 inches) between each circle.
-
10
Using a pastry bag, pipe dough onto each circle.
-
11
Bake in preheated oven for about 10 minutes.
-
12
Remove and let cool on a rack.
-
13
For the filling, mix butter until it is cream and stir constantly, while gradually adding powdered sugar.
-
14
Beat for a few minutes until mixture is fluffy.
-
15
Add cream cheese and mix slowly at the lowest speed until well-blended.
-
16
Add marshmallow cream and mix until smooth and creamy.
-
17
Place filling in a pastry bag. Pipe filling onto cookie and top with a second cookie.
-
18
Refrigerate until ready to serve
