Here is a little history of the whoopie pie: It has sometimes been called a "gob" or "black-and-white." It is a traditional cookie of the Pennsylvania Dutch. My Aunt Vicky is from Lancaster, Pennsylvania and is a huge fan of whoopie pies. They bring back many childhood memories for her. For Christmas I have made a slightly different version of this cookie with peanut butter filling. Around Halloween time I also make pumpkin pie whoopies. These cookies would put a smile on anyone's face during these dark days of winter! 
my whoopie pies don't look as perfect as they do on epicurious, but they have character
For cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar1 large egg
For filling
1 stick (1/2 cup) unsalted butter, softened
11/4 cups confectioners sugar
1 cup marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla
The step by step
Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilkand vanilla in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
Make filling: Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Assemble pies: Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
Cooks' notes: • Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. • Filling can be made 4 hours ahead and kept, covered, at room temperature.
my whoopie pies don't look as perfect as they do on epicurious, but they have characterFor cakes
2 cups all-purpose flour
1/2 cup Dutch-process cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup well-shaken buttermilk
1 teaspoon vanilla
1 stick (1/2 cup) unsalted butter, softened
1 cup packed brown sugar1 large egg
For filling
1 stick (1/2 cup) unsalted butter, softened
11/4 cups confectioners sugar
1 cup marshmallow cream such as Marshmallow Fluff
1 teaspoon vanilla
The step by step
Preheat oven to 350°F.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilkand vanilla in a small bowl. Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
Spoon 1/4-cup mounds of batter about 2 inches apart onto 2 buttered large baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tops are puffed and cakes spring back when touched, 11 to 13 minutes. Transfer with a metal spatula to a rack to cool completely.
Make filling: Beat together butter, confectioners sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
Assemble pies: Spread a rounded tablespoon filling on flat sides of half of cakes and top with remaining cakes.
Cooks' notes: • Cakes can be made 3 days ahead and kept, layered between sheets of wax paper, in an airtight container at room temperature. • Filling can be made 4 hours ahead and kept, covered, at room temperature.
I found this recipe on epicurious.com
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