Chocolate Whoopie Pies

Although chocolate whoopie pies are normally served in pairs, sandwiched with sweet marshmallow fluff, these ones were served individually with a chocolate glaze for small children.

Save

You could be forgiven for thinking I’ve fallen of the edge of a cliff or that my kitchen has been taken over by builders lately, I hold my hand up high that there have not been many recipes round here lately.

Gradually though, as my son approaches his first week in primary school, I am getting back to normal and these little guys were my contribution to a recent mass play date, a veritable frog spawn of little people swarming about getting excited, spreading crumbs everywhere and hiding random objects behind pieces of furniture.

Save

As a mummy with a reputation for making cakes, I can’t just turn up to these occasions with a bag of treat size Milky Ways.

Instead I randomly grabbed something treat sized for little childrens’ fingers to get excited about.

Save

Although I spooned them out in scant mounds, I decided that paired up they’d be a bit big for toddlers and that by serving individually, I was able to pop a few in little bags for mums to take home too.

Hence I presented individual whoopie shells in individual paper cases decorated with chocolate glace icing and some Dr Oetker mini jazzies.

Save

I was also using a special whoopie pie tray available from Lakeland. If you’re fussy about having your bakes the same size then this tin is quite useful, although if you go for the rustic slightly dishevelled appearance, don’t let not having one of these put you off trying to make them on a normal baking sheet.

Print Recipe

Chocolate Whoopie Pies

Makes 18 large or 48 small shells.

Course: Baking, Dessert

Cuisine: North American Style

Keyword: chocolate whoopies, whoopie pies

Servings: 9

Equipment

• baking trays lined with parchment paper - or a greased whoopie pie tray

Ingredients

For The Chocolate Whoopie Pie Shells

• 175 g plain flour
• 100 g cocoa powder
• 1.5 tsp bicarbonate of soda
• 0.5 tsp baking powder
• 0.5 tsp salt
• 125 g butter unsalted
• 200 g sugar
• 225 ml buttermilk
• 1 tsp vanilla extract

For The Chocolate Icing Decoration

• 30 ml warm water
• 225 g icing sugar
• 1 tsp cocoa powder
• cake sprinkles

Instructions

For The Whoopie Pie Shells

• Preheat the oven to 180c/gas 4.
• Using a large bowl, sift the flour, cocoa powder, bicarbonate of soda and salt together and set aside.
• In a separate bowl, cream the butter and sugar until light and fluffy. Beat in the egg too followed by the buttermilk and vanilla extract.
• Add the dry ingredients in two batches until just incorporated. Chill for 30 minutes.
• Drop scoops of batter on the baking trays about 5cm apart and bake large ones for 10-12 minutes and small ones for 8-10 minutes. They should leave a slight impression when touched with finger.
• Allow to cool for a few minutes before turning onto a wire rack.

For The Icing

• In a small bowl, stir the icing sugar into the warm water with cocoa powder until smooth. If too thick, add a few drops at a time until you're happy with the consistency - runny but not too runny to run away!
• Drizzle icing over the whoopie pie shells. Scatter with sprinkles.

Notes

You would normally expect whoopie pies to be pair up and filled with marshmallow fluff - which I have featured in my book Bake Me I'm Yours Sweet Bitesize Bakes, but didn't manage to do on this particular day - you can naturally buy marshmallow fluff in jars but I must add my own recipe to the site soon.

Do you prefer your whoopie pies light rather than dark? Try my Lemon Whoopie Pies topped with White Chocolate…