Just the perfect small dessert to enjoy with your family during the holidays!

Yields 12 mini whoopie pies

Chocolate cookie batter
1 1/4 cup flour
2 tbsp cocoa powder
1 tsp baking powder
Pinch of salt
3 oz dark chocolate
1/3 cup butter
1/3 cup icing sugar
3 eggs
1/4 cup butter
3/4 cup sugar
1 tsp vanilla extract
1/3 cup corn syrup
1/2 can of condensed milk
Vanilla buttercream
1/2 cup unsalted butter
1 1/2 cup powdered sugar
1 tbsp soy milk
1 tsp vanilla

1. Preheat the oven at 350F and place parchemin paper on a baking sheet.
2. To make the chocolate cookie batter, combine the flour, cocoa powder, baking powder and salt in a small bowl.
3. In another bowl, melt the butter and dark chocolate together.
4. Incorporate the sugar and eggs to the melted butter mixture and combine well.
5. Incorporate gradually the dry ingredients and combine well.
6. Form 1” balls of dough, place on the baking sheet and gently press each cookie with your fingers.
7. Bake for 8-10 minutes. Let cool down on a wire rack.
8. To make the caramel, in a saucepan on medium heat, cook the butter, sugar, vanilla and corn syrup for 10 minutes or until it boils. Stir constantly.
9. While stirring gradually incorporate the condensed milk. Keep cooking until you get a thicker texture and darker color.
10. Pour the caramel in a bowl and set aside to cool at room temperature. The caramel has to be completely cooled down to be spread in between the cookies
11. To make the buttercream, combine the butter and 1 cup of sugar and mix with an electric mixer.
12. Incorporate the soy milk and vanilla and mix well.
13. Add the remaining 1/2 cup of sugar and mixed until well combined. (if the icing is too dry, add 1 tsp of soy milk)
14. Place the icing in a piping bag with a small star tip.
15. Spread the caramel at the bottom of the cookie, add icing and place another cookie to form a whoopie pie.