Supplant Chocolate Whoopie Pies
You simply can't go wrong with this all-American dessert! What's not to love about chocolate cake-style cookies filled with delicious buttercream, and then dipped in more chocolate?! If you're a chocaholic, this is the recipe for you. We've made this classic even better my using our Supplant Chocolate too making every bite feel even better.
For the cookies:
- 5.5 oz Supplant Dark Chocolate
- 4.5 oz butter
- 8 oz sugar
- 9 oz flour
- 1 1/4 oz cocoa powder
- 3 free range eggs
- 1/4 tsp baking powder
- 1 tsp vanilla extract
For the buttercream filling:
- 3 oz butter
- 7 oz icing sugar
For the cookies:
- 12 oz Supplant Dark Chocolate, melted
1. Method preheat oven to 350˚F and line 2 large baking trays with baking parchment
2. Place a bowl over a pan of simmering water (making sure the water doesn’t touch the bowl). Add the chocolate (in chunks) and the butter and gently melt together. Once melted, allow to cool.
3. In a separate bowl, whisk together the sugars, eggs and vanilla until very light and almost doubled in quantity.
4. Gently fold in the chocolate mixture into the sugar mixture until fully mixed.
5. Sift in the flour, cocoa powder, and baking powder and gently fold until the mix until fully combined. Place the mixture into the fridge for 15 mins.
6. Once cooled, make 14 cookies on the baking trays and bake for 18-20 minutes. When baked, let the cookies cool down fully.
7. When the cookies are cooled, dip the flat base in the melted Supplant chocolate and leave to cool (chocolate side up!).
8. Make the buttercream by whipping together the butter and icing sugar until smooth and luscious. Add into a piping bag and pipe icing on 7 of the cookies. Take the remaining cookies and sandwich them together.
If you have leftover Supplant chocolate, dip the sides of your whoopie pies for a truly indulgent treat!
