Chocolate chip whoopie pies with chocolate buttercream, so chocolaty and soft. If you like chocolate chip cookies, you will love my whoopie pies.
There is no secret that I love everything that’s got chocolate; and surely many would say the same. I mean, who doesn’t like chocolate? Even my one year old would have a nice bite and look at me asking for more. Although, bless her, she does the same with fruit or veggies. She’s such a good eater, never says no to anything. I know, I am a lucky and happy mummy. She even wanted to help me bake the whoopie pies, but in the end gave up and decided that playing with my pots and pans was way more exciting. And noisier, as a matter of fact.
I got my inspiration from a fantastic book that contains lots of whoopie pie recipes, it was such a bargain. I can’t quite remember where I got it from, as it was a while back, and can’t quite say why I have never tried any of the recipes before. These whoopie pies are just delicious. They are super quick to make, the only thing that might be time consuming is waiting for them to bake, in case you decide to make a larger batch. The amounts given below are enough for about 20 whoopie pies, but I guess that pretty much depends on how large you make them. Larger or smaller, they taste devine, so do give them a try. I have also got some fantastic Lemon coconut chocolate chip cookies, in case you want to try something else too that has chocolate chips.
Chocolate chip whoopie pies
- 250 g plain flour
- 1 tsp bicarbonate of sodium
- 1 pinch of salt
- 1 egg
- 150 ml sour cream
- 100 g butter
- 150 g caster sugar
- 1 tsp vanilla extract
- 70 g chocolate chips
For the chocolate filling:
- 140 g giant chocolate buttons
- 100 g butter
- 150 ml double cream
- In a large bowl, sift the flour, bicarbonate of sodium and salt.
- Use another bowl to beat the butter with the caster sugar until nice and fluffy. Do make sure the butter is soft before you start. The other ingredients should also be at room temperature.
- Add the egg, sour cream, vanilla extract and flour and mix everything well.
- Throw half of the amount of chocolate chips in and mix again.
- Line a large rectangle baking tray with non-grease baking paper and spoon the mixture onto it, make sure each pie is no larger than 2 cm. Also make sure you leave enough space between them, as they will spread while baking. I would not spoon more than 10 whoopie pies at once.
- Preheat the oven to 180 degrees C.
- Sprinkle some more chocolate chips on top of each whoopie pie and bake for 10 minutes until well risen and firm to touch. The pies should get a nice pale golden colour.
- Repeat the process until all the mixture has been used up.
- Meantime, add the butter and giant chocolate buttons to a pan and set over a low heat.
- Stir continuously until the butter and chocolate have melted completely. That should take about 2-3 minutes.
- Allow to cool completely, then add the double cream and mix well.
- Place the chocolate in the fridge for at least 20 minutes.
- Once the whoopie pies have cooled, sandwich two whoopie pies together, spreading the chocolate on the flat side of the pies.