This is the final of the three recipes I baked for Make Mine Music - Chocolate Whoopie Pies! You can find my natter, ideas and reasoning for choosing whoopie pies, and the recipe for the Salted Peanut variety on the original post here. The recipe for the vanilla variety can be found here. I had originally posted all three together, but it made a mega long blogpost of doom which was not useful in any way, shape or form, so I decided to split them.
Chocolate Whoopie Pies
For the cakes:
60g cocoa powder
300g plain flour
1tsp baking powder
1tsp bicarbonate of soda
pinch of salt
100g unsalted butter
175g brown sugar
1 medium egg
1tsp vanilla essence
For the Filling:
200g dark chocolate
100ml double cream
50g unsalted butter
For the Topping:
200g icing sugar
3 tbsp cocoa powder
- Start by preparing the filling, as this needs 30 mins to set. Break the chocolate into a heatproof bowl over a pan of gently simmering water, and add the butter and cream. Stir until all of the chocolate has melted and combined with the other ingredients. Remove the bowl from the saucepan and leave to one side to set.
- Preheat the oven to gas mark 3 and line a baking tray with grease proof paper.
- Into a large bowl, sieve together the flour, baking powder, bicarbonate of soda, salt and cocoa. In a separate bowl, beat together the butter, sugar and egg until creamy. In a third bowl, lightly beat together the milk and vanilla extract.
- Add the flour mixture and the milk mixture to the butter mixture in alternate spoonfuls, beating well until all of the ingredients have combined.
- Using two teaspoons to shape the batter into rough balls, dollop balls of the mixture onto the baking tray, leaving adequate space for the to expand. Bake in the preheated oven for around 10-12 minutes, until firm to touch.
- Leave the cake rounds on the baking tray to cool for 5 minutes before transferring to a wire wrack to cool completely. (Note: I couldn't fit all 24 rounds on one baking tray, so I did them 12 at a time.)
- Once the rounds are completely cooled, prepare your topping. Sift the icing sugar and cocoa into a bowl and add a few drops of warm water. Keep adding warm water a few drops at a time until the icing reaches a thick but spreadable consistency. Spread the icing over the peaked side of half of the cake rounds and garnish with your choice of decorations.
- Once the chocolate cream filling has cooled, beat this for 5 minutes on full speed with an electric hand mixer, until the chocolate cream filling is light and fluffy. Spread a generous amount of the filling on the flat side of the other half of the cake rounds, then sandwich the rounds together to make your whoopies!