Chocolate Whoopie Pies
How to make Chocolate Whoopie Pies Recipe - There are many stories around the origins of Whoopie Pies, two cake-style discs sandwiched with a butter cream filling, but the fact that they are called Whoopie Pies’ is why they are here. You can use any good-quality preserve, conserve or jam to replace the Boysenberry Compote in the filling. Recipe from Dean Brettschneider
MAKES 20 INDIVIDUAL SERVES
BATTER:
240g standard plain flour
70g unsweetened cocoa powder
1½ tsp baking soda
¼ tsp salt
100g butter, softened
175g soft dark brown sugar
1 egg
1 tsp vanilla extract
260ml milk
BOYSENBERRY COMPOTE:
(Make the day before)
¼ cup caster sugar
2 tbsp cold water
200g frozen boysenberries
VANILLA BEAN CREAM:
200g cream cheese, at room temperature
50g butter, softened
1 cup icing sugar, sifted, plus extra to serve
1 vanilla bean, sliced lengthways, seeds scraped out
Method:
Line two baking trays with non-stick baking paper and set aside.
To make the batter, sift together the flour, cocoa, baking soda and salt into a bowl and set aside.
In an electric mixer, beat the butter and brown sugar until just combined and then increase the speed and beat until light and fluffy, pale in colour and smooth (about 3 minutes). Add the egg and vanilla extract and beat for another 2 minutes. Add half of the dry ingredients and half of the milk and beat on slow speed until just incorporated. Scrape down the sides of the bowl, then add the remaining dry ingredients and milk. Gently beat until completely combined.
Place the mixture into a piping bag fitted with a 1cm plain piping tube and pipe a tablespoon (approximately 20 grams) at a time of mixture onto the non-stick baking paper, spaced about 3cm apart.
Place one tray at a time into a preheated 180°C oven and bake for approximately 10 minutes or until the pies spring back when gently pressed with your finger. Cool on the baking paper and then remove gently and allow to cool completely before filling.
To make the Boysenberry Compote, place sugar and water in a small saucepan over a low heat, stirring until sugar dissolves. Increase heat to high. Bring mixture to the boil. Cook for 3 minutes or until mixture thickens slightly. Remove from heat. Stir in berries. Set aside to cool completely.
To make the Vanilla Bean Cream, place cream cheese in a medium bowl and beat with an electric mixer on high for 1 minute. Add butter, icing sugar and vanilla bean seeds and beat on high until smooth, about 3 minutes.
To assemble the pies, swirl together the vanilla cream and cooled compote then pipe or spread a rounded tablespoon of filling on the flat side of half the cakes. Top with remaining cakes. Sift icing sugar over cakes just before serving.
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