Mini Whoopie Pies

• COOKIES:
• 1 1/2 cups all-purpose flour, spooned and leveled
• 2/3 cup unsweetened cocoa powder (not Dutch-processed)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sea salt or table salt
• 1 cup unsweetened applesauce
• 1/3 cup vegetable oil
• 1 large egg
• 1/2 cup granulated sugar
• 1/4 cup agave nectar
• 1 teaspoon instant espresso powder, dissolved in 1 teaspoon warm water
• 1 teaspoon pure vanilla extract
• FILLING:
• 2/3 cup marshmallow creme
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon pure vanilla extract

1. To make cookies: Preheat oven to 350u0b0. In a medium bowl, combine flour and next 3 ingredients (through salt); stir well with whisk until there are no lumps. In a separate bowl, combine applesauce and next 6 ingredients (through vanilla); stir well with whisk. Fold dry ingredients into wet ingredients.
2. Using a tablespoon measure, spoon 32 cookies about 2 inches apart on 2 parchment paper-lined baking sheets. Bake, rotating pans halfway through, until the cookies are puffed and set (8-10 minutes). Let sit on hot pans 2 minutes; cool completely on wire rack.
3. To make filling: Combine marshmallow creme and butter in a medium bowl. Beat with a hand mixer at medium-high speed; gradually stir in powdered sugar, then vanilla. Beat at medium-high speed until light and fluffy, about 3 minutes. (Note: Makes 3/4 cup filling.)
4. To assemble pies: Sandwich cooled cookies with 3/4 tablespoon filling.

flour, cocoa, baking powder, salt, unsweetened applesauce, vegetable oil, egg, granulated sugar, nectar, espresso powder, vanilla, marshmallow crueme, unsalted butter, powdered sugar, vanilla

Taken from www.myrecipes.com/recipe/mini-whoopie-pies-0 (may not work)