Chocolate Whoopie Pies

  • Total Time

    50m
    • Prep Time

      15m
    • Bake Time

      35m
  • Serves

    6
  • Skill Level

    Easy
  • Dietary Needs

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This chocolate whoopie pies recipe look so heavenly and they are really simple to make. They are perfect as a gift for someone or even just a little treat for yourself.

Method

  1. Preheat the oven to 170°C (fan 150°C, 325°F, gas mark 3). Lightly grease baking sheets.

  2. Sieve together the cocoa, flour, baking soda, baking powder, and salt. Then in a seperate bowl cream together the butter, sugar and egg.

     

    Top Tip: Using eggs at room temperature
    • 35g Cocoa powder (sifted)
    • 300g Plain white flour
    • 1tsp Baking soda
    • 1tsp Baking powder
    • pinch Salt
    • 175g Unrefined dark muscovado sugar
    • 100g Butter (unsalted) (softened)
    • 1 Egg(s) (free range)
  3. Lightly beat together the milk and vanilla extract. Add the cocoa and flour mixture to the butter mix, alternating with the milk mixture and beating until smooth. Fold in the chocolate chips.

    • 125ml Milk (semi-skimmed)
    • 1tsp Vanilla extract
  4. Spoon the batter into mounds onto the baking sheet flattening the batter lightly with the back of a spoon. Make sure you leave enough room for the mixture to spread. This mixture should make about 12 cakes – that means 6 whole whoopies when filled. You may have to do this in two batches.

     

    Top Tip: Placing your biscuits on a tray
  5. Cook for 15 minutes or until they are firm to the touch. Remove from the oven and leave to cool completely on a wire rack before filling.

    Top Tip: How to cool biscuits
  6. For the filling, melt the white chocolate in the microwave on high for 1½ minutes, stirring halfway. Leave the chocolate to cool, whilst beating the butter and icing sugar in a large bowl until creamy. Beat in the chocolate, then cover and chill until ready to use. Spread the filling on half the whoopies and sandwich together with another whoopie.

    • 100g White chocolate
    • 140g Butter (unsalted)
    • 140g Unrefined golden icing sugar (sifted)
  7. For the topping, place the icing sugar and cocoa powder in a bowl and drizzle in about the quarter of the water stirring together. The icing should run off in thick ribbons. If not, gradually add a tiny little more water, until you reach the desired consistency. Drizzle the icing over the whoopies and finish by decorating with shards of white chocolate.

    • 200g Unrefined golden icing sugar (sifted)
    • 3tbsp Cocoa powder (sifted)
    • 50ml Water

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