Chocolate Whoopie Pies

Chocolate whoopie pies.


125g (4 ounces) unsalted butter, softened

2 teaspoons vanilla extract

½ cup (110g) firmly packed light brown sugar

1 egg

¾ cup (75g) plain (all purpose) flour

1 teaspoon bicarbonate of soda (baking soda)

1/3 cup (35g) cocoa

2/3 cup (160ml) buttermilk

Butter cream filling

60g (2 ounces) unsalted butter, softened

¾ cup (120g) icing (confectioners') sugar

1 tablespoon milk

















1  Preheat oven to 200ºC/400ºF. Grease and line oven trays with baking paper.

Beat butter, extract, sugar and egg in a small bowl with an electric mixture untill light and fluffy.

3  Beat in sifted dry ingredients and buttermilk, in two batches, on low speed, until mixture is smooth.

4 Drop level tablespoons of mixture onto trays 4cm (1½ inches) apart. Bake about 8 minutes. Cool on trays.

5  Meanwhile, make butter cream filling. Join cooled pies with butter cream filling.


Butter cream filling  Beat butter in a small bowl with electric mixer until as white as possible. Gradually beat in half the sifted icing sugar and the milk; beat in remaining sifted icing sugar.