The following formula was given to me returning in the delayed Nineteen-eighties by a regional Mennonite lady and to this day, its our preferred formula.
2 cups all-purpose flour
1/2 cup powdered cocoa
1/2 teaspoon table salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 lb. butter, softened (divided)
1 cup granulated sugar
2 teaspoons vanilla extract (divided)
3/4 cup cold milk
1/2 cup confectioner's sugar
1 cup marshmallow crème
Preheat oven to 350 degrees. In a large bowl, combine the flour, cocoa powder, salt, baking powder and baking soda; set aside. In another large bowl, combine the softened 1/4 pound of butter and granulated sugar.
Using an electric mixer, beat until smooth and creamy. Stir in the 1 teaspoon of vanilla extract; beat for an additional 30 seconds. Stir in the flour mixture and beat again until all ingredients are combined.
Drop by large rounded tablespoons onto an ungreased baking sheet, about 4" apart. Using a spoon, spread each mound of batter to form a circle, approximately 2 1/2" in diameter. Bake in the oven for approximately 10 minutes or until the mini cakes spring back when touched.
While your mini cakes are baking, in a large bowl beat the remaining 1/4 pound of butter, 1 teaspoon of vanilla extract and confectioner's sugar until smooth and creamy. Beat in the marshmallow creme until the filling is light and fluffy.
Once your mini homemade chocolates have cooled, spread the filling on half of the dessert and then top with an unfilled half. (like a sandwich cookie.) Store your homemade chocolates treats in an airtight canister.
For more information about homemade chocolates in india visit click here.