Cake Sliders

We decided to make Cake Sliders because they sounded like a good idea that would also taste pretty good.

Cakes:
1 and 3/4 cups (250g) all-purpose flour

2/3 cup (65g) unsweetened cocoa powder

1 and 1/4 teaspoons baking soda

1/2 teaspoon salt

1/2 cup (1 stick/115g) unsalted butter, softened to room temperature

1 cup (200g) granulated sugar (or brown sugar)

1 large egg

1 teaspoon pure vanilla extract

1 cup (240 ml) buttermilk, room temperature

Marshmallow Topping

1/2 cup (1 stick/115g) unsalted butter, softened to room temperature

2 cups Marshmallow Fluff

1 cup (115 g/4 oz.) powdered sugar

1 teaspoon vanilla extract

pinch of salt

Preheat oven to 350°F/180°C. Sift together flour, cocoa powder, baking soda, and salt. Set aside. Line 2 baking pans with parchment paper.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes. Add egg, and vanilla and mix until combined, then mix in buttermilk. Slowly add dry ingredients, and mix just until combined.

Scoop mounds of batter, 1 and 1/2 tablespoons in size onto prepared baking sheets, spacing them 2-3 inches apart. Bake for 10-12 minutes or until the tops spring back when touched. Allow to cool completely on a wire rack.

Make the filling: Place all ingredients in a large bowl and beat with a mixer until creamy and fluffy. If the filling is too stiff, you can add a little heavy cream or milk.

Store in the fridge, well covered, for up to a week. Serve at room temperature.