Quench your chocolate craving with these moist and morish homemade whoopies; they're so good they'll be gone before you know it!
Double chocolate whoopie pies
Prep: 25 minutes, plus cooling
Cook: 10 minutes
70 g/2½ oz lightly salted butter, softened
125 g/4½ oz light muscovado sugar
1 tsp vanilla extract
125 g/4½ oz plain flour
½ tsp bicarbonate of soda
40 g/1½ oz cocoa powder
150 ml/5 fl oz buttermilk
For the filling:
200 g/7 oz milk chocolate, roughly chopped
140 g/5 oz unsalted butter, softened
85 g/3 oz icing sugar
70 g/2½ oz plain chocolate, roughly chopped
chocolate sprinkles, optional
Preheat the oven to 200°C/400°F/Gas Mark 6. Line 2 baking trays with baking paper. Put the lightly salted butter, light muscovado sugar, egg and vanilla in a mixing bowl and beat together with an electric handheld whisk until the mixture is thickened and pale.
Sift the flour, bicarbonate of soda and cocoa into a separate mixing bowl. Add half of this mixture and half the buttermilk to the butter mixture. Stir with a spatula or large metal spoon. Once combined, add the remaining flour mixture and buttermilk and carefully stir again.
Put the mixture into a large piping bag fitted with a 1-cm/½-inch plain nozzle (see page 8). Pipe small blobs onto the baking trays, slicing off the peaks with a small knife and spacing the blobs about 5 cm/2 inches apart to allow for expansion.
Bake in the preheated oven for 10 minutes, or until risen and just firm to the touch, switching over the baking trays halfway through cooking. Leave on the trays for 5 minutes, then transfer to a wire rack to cool.
For the filling, put the milk chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water and heat until melted. Leave to cool slightly. Put the unsalted butter and icing sugar in a mixing bowl and beat with an electric handheld whisk until light and fluffy. Stir the melted chocolate into the butter mixture until evenly combined.
Sandwich the whoopie pies together in pairs with the filling. Melt the plain chocolate as above, then drizzle a little of it over each whoopie pie. Scatter with the sprinkles, if using. Leave in a cool place to firm up for a couple of hours.
Recipe taken from Mini Delights, part of Parragon Books' range of Love Food cookbooks. See www. parragon.com/lovefood for more information.
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