Recipe Book

Chocolate Chip Whoopie Pies

Updated: 06 Nov 2016

Ingredients

• 1 large egg
• 150g caster sugar
• 125g plain yoghurt
• 25ml milk
• 1/1 tsp vanilla essence
• 75g unsalted butter, melted
• 275g plain flour
• 3/4 tsp bicarbonate of soda
• 1/4 tsp baking powder
• 150g milk chocolate chips

Filling

• 170g unsalted butter, sfotened
• 2 tbsp cocoa powder
• 280g icing sugar
• 220g vanilla marshmallow fluff

Method

1. Whisk together the egg and sugar until pale and fluffy.
2. Pour the yoghurt, milk and vanilla essence into a hug. Mix together by hand then gradually add this to the egg mixture, whisking on a low speed until combined.
3. Pour in the melted butter, and mix again.
4. Sift together the flour, bicarbonate of soda and the baking powder, then add these dry ingredients to the batter in two stages, mixing throoughly to ensure everythign is well combined.
5. Stir in the chocolate chips by hand then place the finished batter in the fridge to allow to cool and set for 15 - 20 minutes.
6. In the meantime, preheat the oven to 170c and line two baking trays with baking parchment.
7. Sppon the batter on to the trays, making 20 mounds each 3-5cm in diameter and 2-3 cm apart (last time made 22 total, 8 on each tray and 6 on the third tray).
8. Bake in the oven for 10-13 minutes until a light golden colour on top and the sponges bounce back when gently pressed. Allow to cool completely on a wire rack.
9. Mix together the butter, cocoa powder and icing sugar on a low speed until smooth.
10. Add the marshmallow fluff and continue to beat on a high speed until the frosting is soft and fluffy.
11. Chill in the fridge for 30 minutes to firm up, then to assemble the pies, take one sponge and spread about 2 tablespoons of the filling on the flat side. Sandwich together with another sponge, flat side facing down. Continue doing this until all the sponge and frosting has been used.