Chocolate Whoopie Pies
Makes 18 large or 48 small shells.
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.