I found this recipe in Self the other and decided to try it out. I seldom follow a recipe to exact specifications. This one is no exception. I will put the changes I made in bold, then you can decide for yourself. They turned out really yummy! (According to the article, they fight fat as well. It's the yogurt, but who cares!!)
Mini Chocolate Cakewiches
4 ounces reduced fat cream cheese, room temperature
2 (3) tablespoons powdered sugar
1/2 cup nonfat plain Greek yogurt
1/2 teaspoon vanilla extract (1/4 teaspoon each vanilla and coconut extract)
3/4 cup unbleached all-purpose flour (3/4 cup coconut flour)
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 (1/4) cup granulated sugar
3 tbsp unsalted butter
1 egg white (3 large eggs)
1/2 cup skim milk, divided (3/4 cup coconut milk, divided)
Beat cream cheese and powdered sugar until smooth. Add yogurt and flavorings and beat until well combined. Spoon into pastry bag fitted with a number 12 tip, or a zippered baggie that you have cut one of the corners off. Place in the refrigerator.
Heat oven to 400 F. Whisk flour, cocoa, and baking soda in a medium mixing bowl. In another mixing bowl, beat sugar and butter until well combined: add egg white (or eggs) and beat until thick and pale yellow. Add half of the flour mixture to butter mixture; beat until just combined. Add 1/4 cup milk and beat on low until combined. Repeat with remaining flour and 1/4 cup milk. (At this point you will add from the last 1/4 cup of the coconut milk if it is needed. Coconut flour soaks up a lot of liquid and you may need even a little more, the batter will be thick but smooth) Spoon this batter into another pastry bag or zippered baggie. Use a large tip or cut a larger hole. You will squeeze out between 48 and 30 lines of batter, 4-inches and 11-inch apart onto greased baking sheets. Bake for 5-8 minutes. Cool on wire racks. One half of the cakes, squeeze the filling and top with the other half of the cakes. Will store in the refrigerator for 3 days, or freeze to keep longer.