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chocolate whoopie pies
so, these were a bit of an experiment. they are by the Hummingbird Bakery, and i saw them in their cookbook, fell in love with them and made it my new years resolution to make them.
i made them in the beginning of january, so thats one resolution i can tick off already! i'm on a roll. i have to say though, i was slightly dissapointed at how the recipe was quite fussy, and i had to use up my whole marshmallow fluff jar just to make one batch of icing for them, and it turns out there is WAY WAY WAY to much icing for these, so i had to make an extra 20 cupcakes to ice with the left overs. phew. its a tough life. so i reccomend making half quantities of the icing, or just using a simple buttercream instead.
can i just say though, the finished result was mind-bogglingly tasty.
and if you want all the fun of a whoopie pie, but can't be bothered to make a proper one, i tried cutting a cupcake (made with a silicone tin so no wrapper) in half and filling it with this frosting. tasty.

for sponge:
1 large egg
150g caster sugar
125g plain yoghurt
25ml milk (whole or semi skimmed will do)
tsp vanilla essence
75g unsalted butter, melted
200g plain flour
80g cocoa powder
tsp bicarbonate of soda
tsp baking powder
for the filling:
170g unsalted butter, softened
280g icing sugar
220g vanilla marshmallow fluff

  1. using a hand-held electric whisk or a free-standing electric mixer with the paddle attachment, cream the egg and the 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 the remaining sponge ingredients together, then add to the creamed mixture in two batches, mixing well after each addition. place the batter in the fridge to cool for 20 minutes.
  3. meanwhile, preheat the oven to 170C and line two baking trays with baking parchment.
  4. once the batter has cooled down, spoon it onto the trays, dividing the mixture into 16-20 mounds, each 3-5cm in diameter. bake in the oven for 10-13 minutes or 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 an electric whisk or freestanding electric mixer with the paddle attachment, 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 mixing until light and fluffy. place in the fridge for about 30 minutes to firm up slightly.
  6. to assemble the whoopie pies, take one of the sponges and spread about 1 tablespoon of the filling over the flat side, adding a little more if needed, then stick another sponge, with the flat side facing down, on the filling to make a sandwich. repeat with the remaining sponges and filling.
did they come out well? if so, give yourself a pat on the back for being such a 'skilled' baker!

i dressed this picture up alot. my dinner table doesnt usually look like this!