My Mom's birthday was this last week and instead of making a birthday cake or cupcakes, I wanted to do something different. Since her favorite two flavors are chocolate and peanut butter, I had no doubt that these chocolate whoopie pies with peanut butter filling would be a perfectly acceptable birthday treat. I decided to kick it up a notch by rolling the whoopies in Mom's favorite candy, roughly chopped Reese's cups.

Chocolate Whoopie Pies with Peanut Butter Filling

Whoopie Pies from pieceofcakeblog.blogspot.com

Peanut Butter Filling from bakedbree.com

For the whoopie pies:
2 C. all-purpose flour
1/2 C. unsweetened cocoa powder
1 1/4 tsp. baking soda
3/4 tsp. salt
1 stick unsalted butter, softened
1 C. light brown sugar
1 tsp. vanilla extract
1/2 tsp. instant espresso powder
1 egg, large
1 C. buttermilk, well-shaken

Preheat oven to 350. Line two baking sheets with silicone mats or parchment paper.

In a large mixing bowl, mix together the flour, cocoa powder, baking soda and salt. Set aside.

In another large bowl or a bowl of an electric mixer, beat together the butter, brown sugar, vanilla and espresso powder until well blended and fluffy, around 2 minutes. Add egg and continue beating. Decrease the speed of the mixer to low and add buttermilk. (At this time, the mixture will look curdled and a bit gross, but it will look fine once the dry ingredients are incorporated.)

While the mixer is still on low, add the dry ingredients and then increase the speed and beat until the batter is combined and smooth.

Drop the batter onto the prepared baking sheets by an ice cream scoop or medium sized spoon, leaving 1 inch or so in between each drop. Bake for 12-15 minutes. Let them cool on the pan for a couple of minutes and then transfer to a wire rack to continue cooling.

For the filling:
2 sticks butter, softened
1 C. creamy peanut butter
1 C. marshmallow cream
2 C. powdered sugar
2 T. milk

In the bowl of an electric mixer, cream together the butter and peanut butter, until light and fluffy. Add the marshmallow creme and then the powdered sugar and mix until combined. Add the milk one tablespoon at a time until desired consistency.