Chocolate Batter 1. Sift the flour, baking soda, cocoa powder, and salt. Set aside. 2. Cream butter and sugar- 3 minutes- until light and smooth. Add grapeseed oil and cream until homogeneous. 3. Add the eggs and paddle until smooth. Scrape bowl. 4. Add buttermilk, vanilla, and trablit and mix to combine. Scrape bowl and cream 1 minute. 5. Add the reserved dry ingredients and paddle on low speed to combine. Scrape bowl and mix between each addition. 6. Line an All-Clad baking pan with parchment. Scoop dough into 2T portions. Bake at 325 degrees Fahrenheit for 5 minutes, rotate, another 5 minutes (10 minutes total) Fluff Filling 1. Place sugar and water in a pot over medium heat. 2. While the sugar comes up to temperature, place egg whites in the bowl of a mixer fitted with the whip attachment. Whip on low speed. 3. Once the sugar reaches 232F, turn the mixer to medium speed. 4. Turn the mixer to high speed. The egg white should be frothy at this point. Once the sugar reaches 240F, slowly pour the hot sugar down the side of the bowl into the whipping whites. Continue until all the sugar is incorporated into the whites. Continue whipping fluff on high speed until cooled. 5. Once fluff has cooled, transfer to a bowl and clean the mixer. 6. Place softened butter in the clean mixer bowl and paddle on medium speed until smooth. Add 10x and salt and paddle until smooth. Add the fluff and in 3 increments, paddling to combine between each addition and scraping the bowl – the buttercream will stick to the sides and bottom of the bowl so scrape well to ensure the filling is homogeneous. Once all the fluff is incorporated, transfer the filling to piping bags. Fluff filling must be at room temperature for filling whoopie pies. If not filling immediately, store in the lowboy.