Ingredients
Scale
- For cakes
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder ( I used a dark cocoa)
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1 cup well-shaken buttermilk
- 1 teaspoon vanilla
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 large egg
- For filling
- 1/2 cup shortening
- 1 1/4 cups powdered sugar
- 2 cups Marshmallow Fluff
- 1 teaspoon vanilla
Instructions
- Make cakes:
- Preheat oven to 350°F.
- Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a measuring cup.
- Beat together shortening and brown sugar in a large bowl with an stand or hand held mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
- Using a small scoop (my scoop is about 1 tablespoon) scoop batter about an inch apart onto parchment lined baking sheets. Bake until tops are puffed and cakes spring back when touched, 7 to 10 minutes. Allow to cool about 5 minutes on baking sheet, then transfer to a rack to cool completely.
- Make filling:
- Beat together shortening, powdered sugar, marshmallow, and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes.
- Assemble pies:
- Place prepared filling into a large ziploc bag, squeeze all the air out of the bag and seal. Snip off a corner of the bag and squeeze filling onto one cookie bottom and top with another to form a sandwich. I was able to make 30 mini pies, depending on eh size of your scoop counts can vary.