The ultimate cookie-brownie upgrade, whoopie pies are like little mini cake sandwiches that you can hold – and gobble down – with just one hand. Soft, sweet and sumptuous, it’s not difficult to figure out how they earned the name they so richly deserve! They’re so easy to make and incredibly delicious, jammed together with a delectable filling. This recipe fuses chewy cocoa sponge and sticky creamy fluffiness together in every mmmouthful. So if they do happen to get a little messy, absolutely no one on earth will ever stop to care.
Chocolate Whoopie Pies
Servings: 10 Time: 1 hour Difficulty: Easy
Ingredients for the cake halves
- 100g softened butter
- 175g muscovado sugar
- 35g best cocoa powder you can get
- 300g plain flour
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1 egg
- 125ml full cream milk
- 1 teaspoon vanilla extract
- Pinch of salt
Ingredients for filling
- 200g cream cheese, at room temperature
- 3 cups icing sugar
- 1 teaspoon vanilla extract
Method for the filling
- Beat the cream cheese until smooth
- Add the sugar and vanilla extract and beat until fully combined and smooth
- Alternatively, you could use marshmallow fluff for the filling
Method
- Pre-heat oven to 180 degrees Celsius
- Lightly grease or spray two baking sheets
- In a large bowl, cream the butter and sugar for 3-4 minutes until smooth
- Beat in the egg
- Add the flour, baking powder, bicarbonate of soda and a pinch of salt
- Add the milk and beat until smooth
- Using a small ice cream scoop, place 20 scoops onto the two baking sheets, leaving about 4cm between them
- Bake for 12 to 15 minutes, or until firm to the touch
- Let the cakes cool for about 5 minutes on the baking sheet
- Transfer to a cooling rack
- Once the pies are completely cool, frost the flat side of one of the cake halves and top with another half flat side down
- These will keep in an airtight container at room temperature for approximately 3 days
