For the whoopies:
3 cups all-purpose flour | 1/3 cup cocoa powder | 1 teaspoon baking powder | ½ teaspoon baking soda | ½ teaspoon salt | ½ cup unsalted butter, at room temperature | ½ cup vegetable shortening | ½ cup light brown sugar | 1 cup granulated sugar | 2 eggs | 2 teaspoons vanilla extract | 3 teaspoons red food coloring | 1 cup buttermilk
For the cream cheese filling:
4 ounces cream cheese, at room temperature | 4 tablespoons unsalted butter, at room temperature | 3½ cups powdered sugar | 1 teaspoon vanilla extract
1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
2. Whisk together all dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl)
3. Beat together the butter, shortening and both sugars on low speed and add eggs one at a time. Add the vanilla and the red food coloring and beat until just blended. Add the flour mixture and buttermilk.
4. Use a melon ball cutter, or spoon, and drop dough onto cookie sheet. Bake for 10 minutes.
5. To make the filling, beat cream cheese, butter, sugar and vanilla until creamy.
6. Spread the filling between sandwich cookies, and whoopie!
