If you feel like a change from slicing up a big cake, whoopie pies are cute transportable mini cakes with their own filling. The classic combo of cherries and chocolate are honoured in these black forest whoopies.

Makes 28-30 singles

175 g softened butter

150 g brown sugar

1 egg

1 tsp vanilla extract

225 g flour

75 g cocoa powder

2 tsp baking powder

150 ml milk

2 Tbsp yoghurt

225 g finely chopped cherries, fresh or tinned

250 g mascarpone cheese, or cream cheese

1/4 c icing sugar or honey

Preheat oven to 180C. Line 2 baking sheets with baking paper.

In a large bowl cream the butter and sugar until light and fluffy. Beat in egg and vanilla.

In a medium bowl sift the flour, cocoa and baking powder. Mix the dry ingredients into the butter in alternating spoonfuls with the milk. Fold in the yoghurt and gently mix in 100 g of the chopped cherries.

Place heaped tablespoons onto the baking sheet, spaced apart. Use the back of a spoon dipped in warm water to shaped into a disc and smooth out the surface.

Bake for 12 minutes. Leave to cool slightly then transfer to a wire rack.

Make the filling by mixing the rest of the cherries with the mascarpone. Add enough sweetener to achieve the taste you like. Spread a tablespoon of the filling onto the flat side of half of the cooled cakes, then sandwich together with the remaining halves.