10 July 2013


The past week my chocolate craving has rocketed, I just can't get enough of it! So I decided to have a go at whoopie pies, lately they have become really popular and as I have a love for American baking I thought why not. I couldn't decide on the filling as I thought maybe a chocolate buttercream would make them to sickly so opted for a yummy coffee buttercream instead.

Makes between 10-15 (depending on the size you want)
12 Min to bake.

Whoopie pies
225g Self-raising flour
175g Unsalted butter
150g Soft light brown sugar
1 large egg
1 tsp Vanilla extract
75g Cocoa powder
1tsp Baking powder
150ml Whole milk
2tbsp of plain yogurt

Buttercream filling
170g Unsalted butter
2tbsp Strong black coffee (mixed with water)
1tsp Vannila extract
400g icing sugar


1. Before you begin preheat your oven to gas mark 4 (180C/350F) and make sure that your eggs and butter are at room temperature. Line a baking tray with baking paper to ensure that your whoopie pies don't stick. 

 2. Whisk together your butter and brown sugar, I use an eletric whisk as it's easier but if you don't have one whisking by hand works it just takes a little bit longer. Whisk until your mixture is fluffy and light. Then add your egg and vanilla extract, keep whisking until the mixture is creamy you don't want it to curdle.
 3. Now sift together your cocoa powder, self-raising flour and baking powder into your mixture, and slowly add the milk mixing well. Remember don't over mix! Make sure all your ingredients are combined.
 Now add your yogurt and mix in thoroughly so it looks like this. Looks yummy right?!?
 4. Now for the hard bit, the problem with whoopies pies is that two have to be of similar size otherwise they will look all out of shape when you put them together. Using an icecream scoop is the best way as you get the same amount of mixture each time. Don't put them to close together as they will blend into each other and look messy. To make sure that they are round use the back of a spoon dipped in warm water to smooth down the tops and sides. Stick in the oven for 10-12 minutes until the skewer comes out clean. They may not look cooked but they are and don't forget a whoopie pie is made up of two so if you want to make 10 whoopie pies you need 20 halves
 They should look like this. Leave to cool while you make the icing.
5. The buttercream is the easiest part, in a bowl whisk together the icing sugar, butter, vanilla extract and coffee until it is thick enough to place in your whoopie pies. If the mixture is to thick add more butter, if it is to runny add more icing sugar. 

USEFUL HINT: I found that I had quite a bit of coffee buttercream left over as I didn't want my whoopie pies to be to sickly so I placed it in a bowl, covered it and stuck it in the freezer, it should last for up to 6 weeks.

6. Line your whoopie pies up and match them together depending on shape. Now spoon a mixture of the coffee buttercream onto one of the whoopie pie halves and then sandwich the other one on top. Cool in the fridge to harden and there you have it, yummy chocolate whoopie pies which a coffee buttercream!

If you are going to makes these don't even consider calorie counting as they are through the roof but so worth it. I love them because they make so many and one is enough so you never run out. Also because they are so gooey they can be in the fridge for days and not go stale. 

Give them a go, trust me you will not be disappointed!
Please try and comment, all feedback is appreciated.

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