Chocolate whoopie pies

Name: Chocolate whoopie pies
Cook time: 35 min
Total time: 35 min
Ingredients: 275g plain flour; 2 tablespoon cocoa powder; 1 teaspoon baking powder; 1½ teaspoon bicarbonate of soda; 75g dark chocolate; 75g unsalted butter; 1 large free-range egg; 125g light muscovado sugar; 75g caster sugar; 125g soured cream; 75g white chocolate chips; BUTTERCREAM; 100g white chocolate; 150g icing sugar; 100g unsalted butter, at room temperature; ½ teaspoon vanilla extract; GLAZE; 150g dark chocolate; 150ml single cream; 1 tablespoon light muscovado sugar

35 mins plus chilling

Not Too Tricky

makes 14

nutrition per serving

Calories

25%

Fat

39%

Saturates

80%

Sugars

51%

Salt

Protein

10%

Carbs

23%

Fibre

of an adult’s reference intake

Recipe From

Jamie Magazine

By Annie Rigg

Ingredients

275g plain flour

2 tablespoon cocoa powder

1 teaspoon baking powder

1½ teaspoon bicarbonate of soda

75g dark chocolate

75g unsalted butter

1 large free-range egg

125g light muscovado sugar

75g caster sugar

125g soured cream

75g white chocolate chips

BUTTERCREAM

100g white chocolate

150g icing sugar

100g unsalted butter, at room temperature

½ teaspoon vanilla extract

GLAZE

150g dark chocolate

150ml single cream

1 tablespoon light muscovado sugar

Method

Preheat the oven to 170ºC/gas 3. Line two large baking trays with greaseproof paper.
Sift together the flour, cocoa, baking powder, bicarbonate of soda and a pinch of sea salt.
Chop and melt the chocolate with the butter in a heatproof bowl over a pan of barely simmering water. Stir until smooth and set aside to cool.
In a large bowl, lightly beat the egg, then whisk in the sugars and soured cream. Stir in the melted chocolate and butter to combine.
Add the sifted dry ingredients and 5 tablespoons of boiling water, and mix until smooth. Fold in the white chocolate chips.
Spoon 12 even dollops onto each baking sheet, leaving plenty of space between them. Bake on the middle shelf of the oven for 10 to 12 minutes.
Leave to cool on the trays for a few minutes, then transfer to a wire rack to cool completely.
For the buttercream frosting, melt the white chocolate in a heatproof bowl over a pan of simmering water. Stir until smooth, then leave to cool.
Sift the icing sugar into a large bowl, add the butter and vanilla, then beat until smooth and light. Add the cooled chocolate and stir to combine.
Fill a large piping bag with frosting and pipe onto the flat side of 12 of the whoopies. Sandwich with the remaining cakes.
Melt all the glaze ingredients in a heatproof bowl over a pan of simmering water, stirring until smooth. Leave to cool slightly. Spoon over the pies, decorate with sprinkles, if you like, and leave to set before serving.