If you’ve never encountered them before, whoopie pies are like a cross between a brownie and a cookie, sandwiched with buttercream in the middle. Dark chocolate is the perfect foil for sweet, tangy raspberry.
You could use any of Sugar and Crumbs icing sugars to make different delicious fillings – just substitute the same amount of icing sugar to the butter. Orange would go particularly well with the dark chocolate.
- Prep Time : 50 minutes
- Cook Time : 11 minutes
- Yield : 16
1 - Break up the chocolate and place in a bowl with the margarine (you can use butter, but I feel margarine in baking gives a nicer texture). Microwave in 30 second bursts, stirring each time, until smoothly melted.
2 - Whisk the eggs and sugar together until light and fluffy, and then stir through the chocolate mixture.
3 - Measure out the flour, cocoa and baking powder and stir together. Combine with the chocolate mixture, and then place in the fridge for half an hour – this will help the whoopie pies hold their shape when you come to bake them.
4 - Preheat the oven to 180°C (170°C fan).
5 - Line a couple of baking sheets with greaseproof paper. Use a tablespoon to scoop out dollops of the mixture – I made mine into heart shapes, but you could of course just do rounds. Flatten them down a little bit with the back of the spoon.
6 - Bake for 11 minutes (you might need to do several batches). Allow the pies to cool completely before filling them.
7 - To make the buttercream, simply beat the two ingredients together until smooth. Match up pairs that are roughly the same shape, dollop one with buttercream, and sandwich the other on top. Serve with tea.