Chocolate whoopie pies

My recipe blog is very cake-heavy at the moment, which suits a lot of people just fine but if you don’t have a particularly sweet tooth I want to reassure you that I will be posting more non-cake recipes soon! I’m finding baking to be a fabulously calming and distracting pastime right now and the ideal way to treat my family while we’re locked down together. Being able to look forward to the most delicious cake with a cup of tea each afternoon is a wonderful thing! (I am strategically avoiding the bathroom scales. There are bigger fish to fry right now!)

Makes 12-15 whoopie pies

Ingredients

  • 1 large egg
  • 150g caster sugar
  • 75g butter, melted
  • 150g crème fraiche or Greek yoghurt
  • 1 tsp vanilla extract
  • 1 ½ – 2 tbsp milk
  • 200g plain flour
  • 75g cocoa powder
  • ½ tsp bicarbonate soda

For the filling

  • 115g butter
  • 200g icing sugar
  • 1 tsp vanilla extract
  • milk (a few drops)
  1. Preheat the oven to 180C / 160C fan / Gas mark 4
  2. Line two large baking sheets with baking parchment.
  3. Whisk the egg and caster sugar together until thick and pale.
  4. Beat in the melted butter, crème fraiche, vanilla extract and milk.
  5. Sift together the flour, cocoa powder and bicarbonate of soda. Beat into the egg mixture until smooth – it will make a very thick mixture but you should still be able to pipe it – add a few more drops of milk if necessary.
  6. If you have a piping nozzle, fit it to the piping bag and fill with the mixture. If you don’t have a piping nozzle, simply fill a plastic freezer bag (or similar) with the mixture, pushing it into one corner then snip the corner off to create a hole around 2cm across. Pipe even-sized amounts of the mixture on to the baking sheets – each one around 4 to 5cm in diameter – and try and pipe an even number as you will need two halves per whoopie pie. Make sure you leave enough space between each one so they can spread a little.
  7. Bake for 10 minutes until well risen.
  8. Cool on the baking sheet for 1-2 minutes until firm then transfer to a wire rack and leave to cool completely.
  9. Cream together the butter and icing sugar until fluffy.
  10. Beat in the vanilla extract and a little milk to make the icing a spreadable consistency.
  11. Sandwich the whoopie halves together with the buttercream and serve.
I used an icing nozzle but a plain nozzle or even just a plastic bag (see recipe) will also do.

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