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chocolate whoopie pies!

Updated: May 23



We are missing the sound of all the lovely music on Sundays and hope you're enjoying your instruments at home. Watch this space next week for an announcement about our first con spirito concert for care homes :)


Today's recipe is a con spirito favourite from the Hummingbird Bakery cookbook 'Cake Days', reproduced here with kind permission from HarperCollins.


Chocolate whoopie pies


ingredients

FOR THE SPONGE

1 large egg

150g caster sugar

125g plain yoghurt

25ml whole milk

1/4 tsp vanilla essence

75g unsalted butter, melted

200g plain flour

80g cocoa powder

3/4 tsp bicarbonate of soda

1/4 tsp baking powder


FOR THE FILLING

170g unsalted butter, softened

280g icing sugar

220g vanilla marshmallow fluff


method

1. Using a hand-held whisk or freestanding electric mixer with the paddle attachment, cream the egg and sugar until pale and fluffy. Pour the yoghurt, milk and vanilla essence into a jug and stir together, then add to the beaten egg and sugar. Add the melted butter and mix in thoroughly on a medium speed.


2. Sift together the remaining sponge ingredients, then add to the creamed mixture in two batches, mixing well on a medium speed after each addition. Place the batter in the fridge to cool and set for 20 -30 minutes.


3. Meanwhile, preheat the oven to 170 degrees and line two baking trays with baking parchment.


4. Once the batter has cooled down, spoon it onto the prepared trays, dividing the mixture into about 16-20 mounds (8-10 per tray), each 3-5cm in diameter and spaced 2-3cm apart. Bake in the oven for 10-13 mins until springy to the touch. Remove from the trays and place on a wire rack, allowing them to cool completely before sandwiching together.


5. While the sponges are cooking, you can make the filling. Using the electric whisk or mixer, mix together the butter and icing sugar on a low speed until well-blended. Add the marshmallow fluff and lightly mix it in, then increase the speed to high and continue until light and fluffy. Place in the fridge and leave for about 30 mins to firm up.


6. To assemble the whoopie pies, take one of the sponges and spread about 1 tbsp of the filling over the flat side, adding a bit more if needed. Than stick another sponge, with the flat side facing down, on the filling to make a sandwich. Repeat with the remaining sponges and filling.


Enjoy!!!

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