chocolate whoopie pies
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Whoopie! Easy to make though you need to get hold of marshmallows if you want to make proper frosting. And you do – it’s glorious. Reminds me of those sickly sweets they used to sell when I was a kid: wafer top and base with blindingly pink marshmallow mousse in the middle. God, I loved those. Was never allowed to have them.
So anyway, these cookies might be due a revival soon as the cupcake craze seems slightly passé these days, the world looking for a new cakey thing. Cronuts and duffins are but a fad, so I’ll happily lobby for whoopies: soft and squidgy, flattish cupcake-like cookies sandwiched together with creamy filling. As long as they don’t come in the size of a burger, which apparently they well might.
The classic is chocolate but they come in other flavours: vanilla, raspberry, red velvet or pumpkin. The filling should be marshmallow (made with Marshmallow Fluff if you’re in New England), but cream cheese, buttercream or chocolate all acceptable too.
I’ve followed Dan Lepard’s recipe from Short and Sweet bread and pastry recipe book.
chocolate whoopie piesServings: 8 good-sized whoopie piesTime: an hour and a half
- For the pies:
- 75g butter
- 75g dark chocolate, broken up into small pieces
- 1 large egg
- 150g dark brown soft sugar
- 125g soured cream
- 2 tbsp. cold milk
- seeds scraped off 1 vanilla pod or 1 tsp vanilla extract
- 250g plain flour
- 25g cocoa powder
- 1 tsp bicarbonate of soda
- For the frosting:
- 100g marshmallows
- 25ml milk
- 125g butter, very soft
Preheat the oven to 180C/350F/gas 4. Line a couple of baking trays with parchment.
Melt the butter in a small pan, then add the chocolate and heat up only until the chocolate starts melting. Put aside and stir every now and then.
Beat the egg in a large bowl or the bowl of a standing mixer adding the sugar gradually, then beat in the melted butter and chocolate mix, the soured cream, milk and vanilla. Mix together the flour and the baking powder and add this in in two or three goes, beating in well.
Dip an ice cream scoop in water; if you don’t have an ice cream scoop just use a wet soup spoon. Place scoopfuls of the batter on the tray, about 4 – 6 cm apart.Leave the pies on the baking tray for 10 - 15 minutes to settle before putting them in the oven. If you try and smooth them with wet fingers, they won’t crack as readily, so it’s up to your taste.
Bake them for 15 minutes until firm to the touch. Cool on a wire rack.
Make the marshmallow cream (it’s really gorgeous): heat the marshmallows and the milk in a small saucepan, take it off the heat and beat until smooth. Beat the butter until creamy, then add the marshmallow mix bit by bit and beat well in. Spoon some frosting onto the bottom pies, sandwich with the top pie and press gently together.