I’m choosing happiness this year and one way I can guarantee it, at least for a little while, is baking something tasty. I am declaring 2013 the year of the whoopie pie. They are a dense, moist cross between a cake and a cookie and you can let your imagination run wild with flavours and fillings. Move over cupcakes and cake pops, whoopie pies are my new love.
These ones are dark chocolate with a plain vanilla butter cream which were delicious and simple but next time I think I might try a black forest version, keeping the pie part the same but filling with fresh cream and cherry jam.
Making these pies is much like baking a cake but the mixture is much more solid and ‘spoonable’. Because they are quite dense and there are obviously two in each sandwich you don’t need to make them too big. I used my tablespoon measure to get roughly equal, perfectly sized dollops for this batch.
This recipe is based on a Simon Rimmer one from Something for the Weekend.
- 80g butter
- 100g dark chocolate
- 150g caster sugar
- 2 eggs
- 1tsp vanilla extract
- 165g plain flour
- 20g cocoa powder
- 3/4 tsp baking powder
Pre-heat the oven to 180°c and line two baking trays then:
- Melt the butter and chocolate in a bowl over simmering water.
- In a separate bowl mix together the sugar, eggs and vanilla.
- Pour in the chocolate mixture (make sure it’s not too hot).
- Sift in the flour, cocoa and baking powder and mix into a stiff batter.
- Spoon roughly equal sized dollops onto the baking trays leaving room for them to spread a little and cook for 6-8 minutes.
Leave them to cool and then sandwich them together with whatever you like. Buttercream is a safe bet or you could use a marshmallow and put them back in the oven briefly to melt them. Mmmmm, enjoy!