Makin' Whoopie.

Whoopie Pies that is.

Having received 2 mails in as many days from 2 friends on different continents (Hellers in Dublin and Grace in Sydney) I knew that I had to make these little wonders.

Their name is slightly rude, funny and suggestive and lets face it, give you no idea at all of what they are.

Some Belgian cocoa that was lurking in the back of the press that was a gift from a friend (and was being kept for a special occasion) was hauled out in order to make some Whoopie.


To make the pies, you will need:

125g butter at room temp

1 cup light brown sugar, 1 large egg, 1 teaspoon vanilla essence

1 & one quarter teaspoon baking powder

one half teaspoon sea salt, 2 cups of flour

one half cup cocoa, one third cup of small chocolate chips

1 cup butter milk

Preheat your oven to 180C.

Cream the butter and eggs together and add the egg and vanilla until creamy and light. In a separate bowl, whisk the baking soda, flour, salt and cocoa together. Add the dry ingredients to the butter mixture little by little, alternating with the buttermilk. Ensure that it is well combined.

Finally, stir in the chocolate chips.

Using an ice cream scoop or two dessert spoons, scoop out 12 mounds of batter onto a greaseproof pan and place 6 inches apart. Bake until the tops are puffed and the cakes spring back when touched - about 12 mins.

Remove from the oven and allow to cool completely before moving. The pies will be very delicate until completely cool.

When cooled, melt 125g of marshmallows in a bain marie with 2 teaspoons of water. Allow the mallows to cool for about 20 mins before filling as the mixture is very runny!
Place the filling on one side and gently place the other side together.
Place the pies into large cupcake cases for easy eating.
To store, place in an airtight container for up to 3 days, and to freeze wrap individually for up to 3 months.

Make Whoopie, eat and enjoy. :)

Orls xx

P.S, As an alternative, and more decadent filling, you could use a white chocolate ganache which has been infused with Vanilla Pods. Scrape a vanilla pod into 250ml of double cream. Put the pod in too and bring to the boil. Allow to cool for about 10 mins and pour through a strainer onto 250g of grated white chocolate. Leave to sit for about 5 mins and then stir until it starts to thicken. Leave to set. Pipe into the Whoopie pies and enjoy.