Whoopie Pies with Cream Cheese Filling

1/2 cup (125 mL) unsalted butter, softened
1 cup (250 mL) granulated sugar
1 egg
1 tsp (5 mL) vanilla
1-3/4 cups (425 mL) all-purpose flour
2/3 cup (150 mL) cocoa powder
1-1/2 tsp (7 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) buttermilk

Cream Cheese Filling:
1 pkg (8 oz/250 g) cream cheese, softened
1/3 cup (75 mL) unsalted butter, softened
1 pinch salt
2 cups (500 mL) icing sugar

Preparation:

In large bowl, beat butter with sugar until light and fluffy, about 2 minutes. Beat in egg; beat in vanilla.

In separate bowl, whisk together flour, cocoa, baking soda and sa< style="margin-top: 0px; margin-right: 0px; margin-bottom: 0px; margin-left: 0px; padding-top: 0px; padding-right: 0px; padding-bottom: 0px; padding-left: 0px; ">
Drop by heaping 2 tbsp (30 mL), about 3 inches (8 cm) apart, onto parchment paper–lined baking sheets to make 24 mounds.

Bake in 350°F (180°C) oven until tops slightly crack and spring back when lightly touched, 12 to 14 minutes. Let cool on pan on rack.

Cream Cheese Filling: In bowl, beat together cream cheese, butter and salt until smooth. Beat in icing sugar, 1 cup (250 mL) at a time, until smooth. Drop about 3 tbsp (45 mL) icing over each bottom of half of the cookies; sandwich with tops.

Source: Canadian Living Magazine: February 2011