The Best Whoopie Pie Recipe

This is not my first attempt at whoopie pies but this recipe is by far the best I have tried.  I am really really pleased with it.  I found this recipe at the fabulous Donal' blog Good Mood Food , the whoopies in his pictures have perfectly smooth tops which is exactly what I was after.  The last recipe I tried resulted in cracked tops like a chocolate cupcake and I wasn't happy.  The only problem I could foresee with this recipe was that Donal's whoopies looked a little flat so I added just a smidgen extra baking powder.  My whoopies therefore did puff up just a little more, yay!

The filling is good but not Buttercream Bakery good, so next time I think I will use my own recipe.  The peanut butter frosting from my last whoopie pie post was, in my opinion much better.

I piped my whoopies as usual, Donal's spoon method seems a bit of a palaver.  I decided to do two different sizes big cookie size and small cookie size, I topped my smaller whoopies with milk chocolate ganache.

Scrumptious!

Chocolate Whoopie Pies

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Makes 16 whoopie pies

120g butter

190g sugar

2 eggs

270g of flour

5 tablespoons of good quality cocoa powder

1 teaspoon of baking powder

1/2 teaspoon of salt

1 teaspoon of vanilla extract

250ml of buttermilk

Filling:

250g icing sugar

170g butter

2 egg whites

1 teaspoon of vanilla extract

A pinch of salt

Preheat the oven to 180°C/Gas Mark 4 and line two baking sheets.

Combine the flour, cocoa powder, baking powder and salt in a bowl.

In another bowl, using an electric whisk, cream the sugar and the butter until pale and fluffy. Add in the egg, mixing again to combine.

Slowly add the buttermilk and vanilla extract and dry ingredients to the bowl, in batches, mixing until everything is combined and you are left with a thick batter.

Spoon (or pipe) rounded teaspoons of the batter onto lined baking sheets, allowing space for them to spread while cooking. Place in the oven for approximately 15 minutes or until the tops have puffed up and spring back when lightly pressed.

While the mini pies halves are baking, prepare the filling by beating together all the ingredients until you are left with a nice smooth mix.

When they are cooked, remove the mini pie halves from the baking sheets with a metal spatula and place on wire rack to cool.

When the mini pies halves have cooled, spread a rounded teaspoon of the creamy filling on the flat side and sandwich together with another.

I highly recommend this recipe, I halved it with no problems at all and the whoopies were deliciously moist and chocolaty.  This is definitely going to be my go to whoopie pie recipe from now on and I would like to send a huge thank you to the lovely Mrs Linda Daunt for sending her mother in laws fantastic recipe to The Good Mood Food Blog, these truly are scrumptious and I am so pleased I found I found it.

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The Best Whoopie Pie Recipe