Mini Whoopie Pies

• 1 1/4 cups unbleached all-purpose flour
• 3/4 cup whole-wheat flour
• 1/2 cup unsweetened cocoa, such as Droste
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 stick unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 large egg
• 1 cup milk
• 1 stick unsalted butter, softened
• 1 2/3 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 cups marshmallow cream

1. Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425u0b0F. Line 2 large baking sheets with parchment paper.
2. Whisk together the flours, cocoa, baking soda and salt in a medium bowl.
3. Cream the butter and sugar in the bowl of 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. 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).
5. 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.
6. 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. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)

flour, flour, unsweetened cocoa, baking soda, salt, unsalted butter, sugar, egg, milk, unsalted butter, sugar, vanilla, marshmallow cream

Taken from www.epicurious.com/recipes/food/views/mini-whoopie-pies-243133 (may not work)