And what could be wrong with vanilla cakes smooshed together with a healthy dollop of chocolate filling? Just another alternative cure for the W-P jones.

That being said, I have to say that I’ll still vote my Mom’s original recipe that I recently posted as the BEST. But this one is a nice change of pace.

Inside Out Whoopie Pies
Paula Anderson

For the Vanilla Cakes:
¾ cup (1½ sticks) unsalted butter, softened
1¼ cups sugar
3 large eggs
2 teaspoons vanilla extract
3 ¾ cups all-purpose flour
2¼ teaspoons baking soda
½ teaspoon salt
1 cup low-fat buttermilk

For the Chocolate Filling:
1/3 cup unsweetened cocoa powder
2 1/3 cups powdered sugar
10 Tablespoons unsalted butter, softened
3 Tablespoons milk
¾ teaspoon vanilla extract
Dash of salt
2 cups marshmallow fluff

To prepare the cakes: Line 2 baking sheets with parchment paper and set aside. Combine butter and sugar in a large mixing bowl and with electric mixer on medium speed, beat 3 minutes or until well blended. Add eggs one at a time, mixing after each egg. Mix in vanilla extract.

In another bowl, combine flour with baking soda and salt. Add half the flour mixture to the butter mixture and mix on medium speed until combined. Add half the buttermilk and mix again on medium speed until smooth and fluffy. Repeat with remaining flour and buttermilk; mix until smooth. (Batter will be thick.)

Drop by heaping Tablespoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake in a preheated 350° oven for 11-13 minutes or until puffed and set but still soft when touched lightly. Remove from oven and let cool 3 minutes; transfer cakes to wire racks to cool completely. Repeat with remaining batter.

To prepare the filling: Sift together cocoa powder and powdered sugar in a small mixing bowl; set aside. Cream softened butter in a large mixing bowl with electric mixer on medium speed. Add milk, vanilla extract, salt, and half the cocoa/sugar mixture. Mix on low speed to combine and then increase speed to high and beat until smooth. Add remaining cocoa mixture and mix again, scraping down sides of bowl. Add marshmallow fluff and mix on medium-high for 3-4 minutes or until filling is smooth and fluffy.

To assemble whoopie pies: Spoon filling onto the flat sides of half the cakes, dividing it evenly among cakes. Top with remaining cakes, flat side against the filling, rounded side up. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store at room temperature for up to two days, or in the freezer for up to two months.

Yields 20-24 whoopie pies.

Paula Anderson is a contributing writer to Maine Food & Lifestyle magazine, as well as a columnist for 3 Maine Newspapers with a focus on food, nutrition, and entertaining.