Recipe from The Green & Black’s Organic Ultimate Chocolate Recipes by Micah Carr-Hill (Kyle Books, 2010)For those of you who have never encountered a whoopie pie, it originates from the Amish of Pennsylvania and is traditionally made up of two soft cookies sandwiched together with a marshmallow filling and is about the size of a hamburger. However, my esteemed Danish/British hybrid colleague Anita Kinniburgh, who is a master baker, has her own take on them. They are smaller, more buttery/chocolatey, and are sandwiched with a buttercream icing. Some say she is a genius; I just call her darling.
Makes about 10
For the pies
Preheat the oven to 350°F and line two baking sheets with parchment paper.
- 9 tablespoons butter
- 5 1/2oz dark (70% cocoa solids) chocolate
- 1 cup plus 2 tablespoons sugar
- 3 extra-large free-range eggs
- 1 teaspoon vanilla extract
- 2 cups flour
- 3 tablespoons good-quality cocoa powder
- 1/2 teaspoon baking powder
- For the filling
- 3 1/2 tablespoons unsalted butter
- 2 tablespoons 1% milk
- 1/2 teaspoon vanilla extract
- 2 cups confectioners' sugar
Melt the butter and chocolate in a heatproof bowl over a pan of barely simmering water, making sure the bowl doesn't touch the water. Remove from the heat and allow to cool slightly.
Whisk the sugar, eggs, and vanilla in a separate bowl for about 3 minutes or until light, fluffy, and pale in color, then fold in the chocolate mixture.
Sift the flour, cocoa, and baking powder together and fold into the mixture. Place tablespoons of the mixture onto the baking sheets (the mixture should make about 20 halves) and bake for 10 to 12 minutes. Remove from the oven and allow to cool.
For the buttercream icing, cream the ingredients together (initially with a wooden spoon-if you start with an electric beater, you may disappear in a cloud of confectioners' sugar).
When the pies have cooled, pair them up and apply a layer of butter icing to one of the flatter sides and sandwich them together.
Tip ~ For those who would like to try something more like the original, make the hot meringue from either the Baked Alaska (page 92) or the Chocolate Meringue Pie (page 167) and use that as a filling.