Chocolate Cherry Whoopie Pies

2 cups all-purpose flou

cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

½ cup (1 stick) butter, softened

1 cup firmly packed brown sugar

1 egg

1 teaspoon vanilla extract

1 cup buttermilk

Filling

6 tablespoons butter, softened

1½ cups sifted confectioners' sugar

teaspoon salt

1 jar (about 7 ounces) marshmallow creme

1 teaspoon vanilla extract

9 maraschino cherries, drained and halved,

>Heat oven to 350 degrees. Lightly spray whoopie pie pan with nonstick cooking spray.

In large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt.

In second large bowl, beat butter and sugar with electric mixer on medium speed until light and fluffy, about 3 minutes. Add egg and vanilla; beat until well combined. Add half the dry ingredients into the butter mixture and mix on low speed. When dry ingredients are almost incorporated, stop the mixer and add the buttermilk. Continue to mix on low speed until all ingredients are almost incorporated. Stop the mixer and add the remaining dry ingredients. Mix on low until just combined.

Spoon about 2 tablespoons batter into each cavity; spread batter to the edges. Cavity should be about two-thirds full. Bake 8-10 minutes or until the top of the cake springs back when touched. Allow cakes to cool in pan 8 minutes. Cool completely before filling.

For the filling: In large bowl, beat butter with electric mixer until creamy. Add sugar and salt to the butter; mix well. Add marshmallow creme and vanilla; blend well.

To assemble: Cover the bottom of a cake with filling; push cherry half into center and top with another cake.

Serves 18.

Wilton