MINI WHOOPIE PIES

MINI WHOOPIE PIES image

Number Of Ingredients 14

Cake
2 Cups unbleached all-purpose flour
1/2 Cup unsweetened cocoa, such as Droste
1/2 tsp. baking soda
1/2 tsp. fine salt
1 Stick unsalted butter, at room temperature
1 Cup granulated sugar
1 Large egg
1 Cup milk
Filling
1 Stick unsalted butter, softened
1 2/3 Cups confectioners' sugar
1/2 tsp. vanilla extract
2 Cups marshmallow cream

Steps:

1. Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper. 2. Make the cakes: Whisk together the flour, cocoa, baking soda and salt in a medium bowl. 3. Cream the butter and sugar in the bowl with an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended. 4. Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. 5. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter (72 cakes in total). 6. Make filling: Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute. 7. Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. 8. Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.