Satisfy the biggest sweet tooth with these delightful little dessert snacks.

Recipe by MyRecipes September 2005

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Recipe Summary

Yield:
3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°F. Line 2 large baking sheets with parchment paper.

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  • Make cakes: Sift flour, unsweetened cocoa, baking soda and salt together into a bowl. Cream butter and sugar in a large bowl of an electric mixer at high speed until fluffy, about 5 minutes. Add egg and beat at medium speed until fully incorporated. Change mixer speed to low and add dry ingredients, alternating with milk, mixing until just blended.

  • Drop batter 1/2 Tbsp. at a time and about 2 inches apart onto each sheet to make 18 cakes per baking sheet. Bake for 7 minutes, until mini cakes are springy to touch. Let cool on pan for 5 minutes, and then transfer to racks to cool completely. Change parchment paper and repeat to make 72 cakes.

  • Match cakes in pairs so tops and bottoms are similar in shape. Spread bottoms with cream filling and cover with top.

  • For Cream Filling, combine 1 stick of unsalted butter and 1 2/3 cups confectioners' sugar in a bowl and beat at low speed until blended. Then beat at high speed until mixture is fluffy, about 5 minutes. Add 1/2 tsp. pure vanilla extract and 2 cups marshmallow cream; mix at low speed until blended well. (Makes 2 1/3 cups)

Nutrition Facts

136 calories; fat 6g; saturated fat 3g; protein 1g; carbohydrates 21g; fiberg; cholesterol 21mg; sodium 93mg.