Recipes

Recipe: Chocolate Whoopie Pies

10.23.12

Whoopie Pies

So, welcome to my first attempt at the famous whoopie pie. I thought it best to go with someone who knew what they were doing when I chose a recipe to follow, so I went with one from a book named Baked in America – well, that’s where these little gems came from, so I thought I should trust them with something so important. And it turns out I was not at all disappointed. I haven’t given the recipe for the filling here, as I just used Fluff, the marshmallow spread, but next time I’d be tempted to go with a buttercream, for a lighter, more creamy centre. Until that time, here’s how to make the sponges. This makes 10 full whoopies.

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Ingredients
300g plain flour
75g cocoa powder
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
240ml buttermilk
1 teaspoon vanilla extract
120g unsalted butter
225g light brown sugar
1 large egg

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1. Preheat the oven to 180 degrees celcius and line a couple of baking sheets with baking paper. Whisk together the flour, cocoa powder, bicarbonate of soda and salt. In a separate bowl or jug combine the buttermilk and vanilla extract. Set both to the side.

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2. Using an electric mixer, cream the butter and sugar together until light and fluffy, about 5 minutes.

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3. Add the egg and beat well to combine.

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4. Alternately add the flour and buttermilk mixtures, starting and finishing with the dry ingredients. Only mix until just combined.

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5. Using an ice-cream scoop, place balls of batter onto the baking paper around 7-8 centimetres apart. I pressed mine down slightly for less of a dome shape.

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6. Bake for approximately 15 minutes – the cakes should spring back when lightly pressed.

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7. Cool on the sheets for approximately 10 minutes before allowing to cool completely on wire racks.

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8. Sandwich two sponge halves together using the filling of your choice.

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Photo credit: Lucy | Recipe adapted from: Baked in America

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