The best thing about whoopie pies is that they’re part cookie, part cupcake! They have the crunchy texture of a cookie, and the delicious frosting of a cupcake! For Christmas our parents got us a fabulous book about Whoopie Pies by Anneka Manning, we have a huge collection of cooking books, its an obsession of ours. So once we’d chosen our favorite kitchen, we ran to the supermarket and back to the kitchen! We’d done whoopie pies before Brownie Cookies filled with Salted Caramel Creme and we loved them and these were no different, these are really easy to do, and delicious!
1/3 cup unsalted butter, just softened
2 tbsps soft brown sugar
2 tbsps lighat treacle or maple syrup
1 egg, at room temperature
1 tsp vanilla extract
1 cup all-porpuse flour
1/2 tsp baking powder
1/2 tsp baking soda
1/3 cup milk
1 1/3 cup dark chocolate melts, metled
1 quantity chocolate buttercream
Our Favorite Maple Syrup!
1. preheat the oven 350F. Line three large baking sheets with baking powder
2. Use an electric mixer to beat the butter, sugar, and treacle or syrup in a medium bowl, scraping down the side as necessary, until pale and creamy. Add the egg and vanilla extract and beat well.
3. Sift the flour, baking powder, and baking soda together. With the mixer on low speed, add the flour mixture and milk alternately in two seperate batches each. Beat on low speed for 2 minutes or until well combined.
4. Spoon 30 even, level tablespoonfuls of the mixture onto the baking sheets, leaving 2 inchese between them to allow spreading. Bake for 10-12 minutes, swapping the baking sheets around halfway through cooking, or until light golden and just firm to the touch. Allow to cool for 2 minutes on the baking sheets then transfer to a cake rack to cool completely
5. Dip half way of each whoopie into the melted chocolate. Place on a baking paper-lined baking sheet until set.
6. Use pipping bag with which ever nozzle you’d like to pipe the buttercream onto the flat sides of half the whoopies. Sandwich with the remaining whoopies with the chocolate- coated sides facing the same way. After we were finished we had the idea of using a starred nozzle, we will definitely try that for our next whoopie pies!
*** TIP: keep unfilled and undecorated whoopies in an airtight container at room temperature for up to 2 days. They are best filled and decorated on the day of serving.***