Double Chocolate Whoopie Pies

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Whoopies are a hot baking trend from the US to hit the UK. The pies are filled with creamy buttercream and then decorated with colourful sprinkles.

16 Portions

Easy 40 Minutes

Ingredients

Ingredients

For the recipe  Double Chocolate Whoopie Pies

For the Pies:

125 g Unsalted butter (softened)
200 g Caster Sugar
400 g Plain Flour
50 g Dr. Oetker Fine Dark Cocoa Powder
about 1.25 g Dr. Oetker Bicarbonate of Soda (¼ tsp)
2.5 g Salt (½ tsp)
1 Large Egg Beaten
250 ml Buttermilk

For the Filling:

150 g Unsalted butter (softened)
250 g Icing Sugar
15 g Dr. Oetker Fine Dark Cocoa Powder
about 5 ml Dr. Oetker Madagascan Vanilla Extract (1 tsp)

For the Topping:

150 g Icing Sugar
5 g Dr. Oetker Fine Dark Cocoa Powder (1 tsp)
Dr. Oetker Chocolatey Mix (or your favourite sprinkles)

preparation

Preparation

Double Chocolate Whoopie Pies

Step 1: Preheat oven to 180°C (160°C Fan, Gas Mark 4). Line 2 of 3 baking trays with greaseproof paper . First make the cakes. In a mixing bowl, cream the butter and sugar together until pale and creamy then beat in the egg .

Step 2: Sift the flour, Cocoa Powder, Bicarbonate of Soda and salt into another bowl. Gradually add spoonfuls of the flour mixture, mixing well after each addition, along with sufficient buttermilk to make a smooth , thick cake mixture – Note: You may not require all the buttermilk.

Step 3: Using a 5cm (2in) diameter ice cream scoop, drop 6 to 8 scoops of the mixture on to each baking tray, spaced well apart to allow room for spreading. Bake in the oven for 12-14 minutes until risen, lightly golden and firm to the touch. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.

Step 4: For the topping, sift the icing sugar and Cocoa Powder into a mixing bowl. Gradually add 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold cakes. Sprinkle with Chocolatey Sprinkles and leave to set.

Step 5: For the filling, put the butter into a mixing bowl and beat until soft. Gradually sieve in the icing sugar and cocoa powder, beating well after each addition, to make a smooth, spreadable icing. Add the Vanilla Extract. Either spoon the filling into a piping bag fitted with a plain ½ cm nozzle and pipe over the flat side of the remaining pie halves, or alternatively spread thickly using a knife.

Step 6: To serve, when the iced pie tops are set, carefully sandwich them on to the filled pie halves and enjoy!

1 serving = 86g

Nutritional Information for the recipe Double Chocolate Whoopie Pies

Per Serving Per 100 g / ml
Energy 1679 kJ
401 kcal
1599 kJ
382 kcal
Fat 16.05 g 15.28 g
Carbohydrate 58.01 g 55.25 g
Protein 4.88 g 4.65 g

preparation

Preparation

Double Chocolate Whoopie Pies

Step 1: Preheat oven to 180°C (160°C Fan, Gas Mark 4). Line 2 of 3 baking trays with greaseproof paper . First make the cakes. In a mixing bowl, cream the butter and sugar together until pale and creamy then beat in the egg .

Step 2: Sift the flour, Cocoa Powder, Bicarbonate of Soda and salt into another bowl. Gradually add spoonfuls of the flour mixture, mixing well after each addition, along with sufficient buttermilk to make a smooth , thick cake mixture – Note: You may not require all the buttermilk.

Step 3: Using a 5cm (2in) diameter ice cream scoop, drop 6 to 8 scoops of the mixture on to each baking tray, spaced well apart to allow room for spreading. Bake in the oven for 12-14 minutes until risen, lightly golden and firm to the touch. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.

Step 4: For the topping, sift the icing sugar and Cocoa Powder into a mixing bowl. Gradually add 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold cakes. Sprinkle with Chocolatey Sprinkles and leave to set.

Step 5: For the filling, put the butter into a mixing bowl and beat until soft. Gradually sieve in the icing sugar and cocoa powder, beating well after each addition, to make a smooth, spreadable icing. Add the Vanilla Extract. Either spoon the filling into a piping bag fitted with a plain ½ cm nozzle and pipe over the flat side of the remaining pie halves, or alternatively spread thickly using a knife.

Step 6: To serve, when the iced pie tops are set, carefully sandwich them on to the filled pie halves and enjoy!

1 serving = 86g

Nutritional Information for the recipe Double Chocolate Whoopie Pies

Per Serving Per 100 g / ml
Energy 1679 kJ
401 kcal
1599 kJ
382 kcal
Fat 16.05 g 15.28 g
Carbohydrate 58.01 g 55.25 g
Protein 4.88 g 4.65 g
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