Mini Whoopie Pies

Springtime at our house means tea time and all that goes with it. Our tiniest tots dress up in their fanciest get-ups and sit down to a table filled with little treats and cups of steaming tea. More often than not it's make-believe, but when mom is settng it up, it's goodies for everyone! Whoopie Pies of the miniature version are a favorite for tiny tea-goers as well as the adults.

Hands-On Time: 20 minutes
Ready In: 30 minutes
Yield: 24 mini pies

1/2 cup butter - softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg
1/3 cup milk
1 cup all-purpose flour
1/4 cup cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt

Whoopie Pie Filling:
1/4 cup butter - softened
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1/2 cup marshmallow creme

1. To make the filling: Combine all filling ingredients in a small bowl and beat until smooth and fluffy. Set aside.
2. To make the cookies: Preheat oven to 350 F. Line two baking trays with parchment paper.
3. Blend together butter, sugar and vanilla. Add egg and milk and mix until smooth.
4. Stir in flour, cocoa powder, baking soda and salt until a thick batter forms.
5. Drop by even teaspoonfuls onto lined baking sheets, 2 inches apart. The drops should be about the size of a quarter and you should get 48 of them -- enough to make 48 little pies.
6. Bake for 5 minutes, or until tops spring back when touched lightly. Remove to racks to cool completely.
7. Turn 24 of the cakes on their tops, exposing the baked bottom. Spread evenly with filling and top with remaining cakes.
8. Cover with plastic wrap and store in the refrigerator until serving time.

See more recipes from Anne Coleman (aka Short Order Mom).