Dark Chocolate Halloween Whoopie Pies

Dark Chocolate Cakes

Preheat oven to 375 degrees. Line two baking pans with parchment and set aside.

In a large bowl, whisk together flour, cocoa powder, salt and baking soda.

In a separate bowl, cream butter, brown sugar and granulated sugar together until smooth and fluffy.

Beat in the egg on high speed until combined, scraping down the sides of the bowl as needed.

Add in buttermilk and vanilla and beat until light and fluffy.

Reduce mixer speed to low and add dry ingredients 1/2 cup at a time until just incorporated. Be careful to avoid overmixing.

Add black food coloring and mix until evenly distributed.

Using a large cookie scoop, drop rounded balls of batter on baking sheets allowing 2 inches of space between each.

Smooth batter with wet fingertips until mounds are evenly shaped.

Bake for 9 minutes or until centers are set and spring back when pressed.

Cool completely before assembling whoopie pie sandwiches.

Marshmallow Fluff

Using a double boiler, bring an inch or two of water to a simmer. Whisk egg whites and sugar over heat until dissolved, approximately 5 minutes.

Immediately transfer meringue to a mixing bowl and beat with an electric mixer until soft peaks form.

Add cream of tarter, vanilla and salt and continue beating until stiff peaks form, approximately 10 minutes.

Dye with red and yellow food coloring until desired shade of orange is achieved.

Whoopie Pie Assembly

Divide cakes equally into two groups: one group for the bases and one for the tops.

Pipe marshmallow fluff onto bases then complete sandwiches by adding tops.

Whoopie pies are best the day they are made, but leftovers can be covered and stored in the refrigerator up to 2 days. Bring to room temperature before serving.