Wicked Whoopie Pies

by Amalia

I call these my wicked whoopie pies as the combination of chocolate cake with the fluffy, marshmallow filling tastes decadent. They are so soft that they melt in your mouth.

4oz (115g) butter, softened
7oz (200g) brown sugar
1 teaspoon vanilla essence
1 egg
9-1/2 oz (280g) all-purpose (plain) flour
2oz (60g) cocoa powder
1 teaspoon bicarbonate of soda
7-1/2fl oz (225ml) buttermilk

Preheat oven to 375F (190C).

Line baking trays with non-stick baking paper or grease whoopie pie pan.

Beat butter, sugar and vanilla with an electric mixer until light and fluffy.

Add the egg and beat until well combined.

Gradually add the sifted flour, cocoa powder and bicarbonate of soda. Add the buttermilk and stir until combined.

Drop spoonfuls of mixture onto baking trays, making the mounds as round as possible. Leave at least 3 inches (7.5cm) between each round to allow room for expansion.

Bake for approximately 10-12 minutes or until firm to the touch.

Cool on a wire rack.

Filling:
2-1/2oz (70g) confectioners (icing) sugar
1 egg white
7-1/2oz (225g) light corn or golden syrup

Beat the egg white and syrup with an electric mixer on high speed until doubled in volume (approx 5 minutes).

Turn mixer to low speed and gradually add the sifted confectioners sugar. Continue beating until well combined.

If not using the filling immediately, it can be stored in the refrigerator for a couple of days.





Hi Amalia

Thanks so much for sending in your recipe for wicked whoopie pies. I love their name!!

I have only recently started making whoopie pies and absolutely love them. I can't wait to try your recipe.

Thanks again for sharing with us.

Regards