Preheat the oven to 350 degrees.

Make the cake mix according to the directions on the box.  

If you are using parchment paper, use a pencil to make the circles using the 1.9” inch cookie cutter as your template. You will want to leave 2” inches between each circle. Repeat this process for each piece of parchment paper you plan to use. 

Spoon the cake batter into a piping bag (or Ziploc bag), cut off the tip of the bag, and carefully make the small circles.

Bake the circles for 10 – 12 minutes or until your toothpick or cake tester comes out with just a few moist crumbs on it.  

When they are done, allow the circles to rest in the pan for 10 minutes, then remove them to a wire rack and allow them to finish cooling. 

Once the circles have totally cooled, you can let make the filing. You will want the circles to be totally cooled so the filling doesn’t melt and run.  

To make the filling, in a medium-sized bowl, add the softened butter and whip it with either a hand-held mixer or stand mixer until it is light, fluffy, and creamy.

Then add in the powdered sugar. Once that is all mixed together, then add in the marshmallow fluff. Mix thoroughly. 

Spoon the filling into a piping bag and clip off the end of the bag. Fill one of the circles with the marshmallow filling and top with another circle. Repeat the process until you have used all of the circles.