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Chocolate whoopie pies
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Total Time:
35 minutes
Ingredients:
  • 275 g plain flour
  • 2 tablespoons cocoa powder
  • 1½ tesapoons bicarbonate of soda
  • 75 g dark chocolate
  • 75 g unsalted butter
  • 1 large free-range egg
  • 125 g light muscovado sugar
  • 75 g caster sugar
  • 125 g soured cream
  • 75 g white chocolate chips
  • 100 g white chocolate
  • 150 g icing sugar
  • 100 g unsalted butter at room temperature
  • ½ teaspoon vanilla extract
  • 150 g dark chocolate
  • 150 ml single cream
  • 1 tablespoon light muscovado sugar
Instructions:
  • - Preheat the oven to 170ºC/gas 3 and line two large baking trays with greaseproof paper. - Sift together the flour, cocoa, baking powder, bicarbonate of soda, and a pinch of sea salt in a bowl. - Chop the chocolate and melt it with the butter in a heatproof bowl over simmering water, stirring until smooth. Set aside to cool. - In a large bowl, lightly beat the egg, then whisk in the sugars and soured cream. Stir in the melted chocolate and butter. - Add the sifted dry ingredients and 5 tablespoons of boiling water, mix until smooth, then fold in the white chocolate chips. - Spoon 12 dollops onto each baking sheet with space between them and bake in the oven for 10-12 minutes on the middle shelf. - Cool on the trays briefly, then transfer to a wire rack to cool completely. - For the buttercream frosting, melt the white chocolate, then let cool. Sift the icing sugar into a bowl, add butter and vanilla, beat until smooth, and add the cooled white chocolate. - Fill a piping bag with frosting and pipe onto half of the cakes, then sandwich with the remaining halves. - Melt the glaze ingredients together, stir until smooth, then spoon over the whoopie pies, decorate with sprinkles, and let set before serving.

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