Chocolate Whoopie Pies
Search results for Chocolate Whoopie Pies
Ingredients
What you need
200g CADBURY Baking Milk Chocolate Melts
250g PHILADELPHIA Block Cream Cheese, chopped
125g unsalted butter, softened
½ cup caster sugar
1 egg
1 teaspoon vanilla
1cup flour
1/3 cup CADBURY Bournville Cocoa
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
½ cup buttermilk
200g CADBURY Baking Milk Chocolate Melts
250g PHILADELPHIA Block Cream Cheese, chopped
125g unsalted butter, softened
½ cup caster sugar
1 egg
1 teaspoon vanilla
1cup flour
1/3 cup CADBURY Bournville Cocoa
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
½ cup buttermilk
Chocolate Whoopie Pies
Search results for Chocolate Whoopie PiesIngredients
What you need
200g CADBURY Baking Milk Chocolate Melts
250g PHILADELPHIA Block Cream Cheese, chopped
125g unsalted butter, softened
½ cup caster sugar
1 egg
1 teaspoon vanilla
1cup flour
1/3 cup CADBURY Bournville Cocoa
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
½ cup buttermilk
200g CADBURY Baking Milk Chocolate Melts
250g PHILADELPHIA Block Cream Cheese, chopped
125g unsalted butter, softened
½ cup caster sugar
1 egg
1 teaspoon vanilla
1cup flour
1/3 cup CADBURY Bournville Cocoa
½ teaspoon baking powder
½ teaspoon bicarbonate of soda
½ cup buttermilk
Whoopie Pies are an American treat: a cross between a buttercake and a sponge kiss like grandma used to make. The delicious milk chocolate filling will make them a real favourite.
Method
1. COMBINE the chocolate and PHILLY in a bowl over simmering water. Stir until the chocolate has melted. Remove from the heat. Chill until firm enough to spread.
2. CREAM together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Fold in the sifted flour, cocoa, baking powder and bicarb soda with the buttermilk until combined. Drop tablespoonfuls of mixture onto lined baking trays to make 32 allowing room for spreading.
3. BAKE in a hot oven 200°C for 8-10 minutes or until puffed and lightly browned around the edges. Cool completely on a rack. Spread the prepared chocolate cream over 16 bases then sandwich together. Serve immediately.
2. CREAM together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Fold in the sifted flour, cocoa, baking powder and bicarb soda with the buttermilk until combined. Drop tablespoonfuls of mixture onto lined baking trays to make 32 allowing room for spreading.
3. BAKE in a hot oven 200°C for 8-10 minutes or until puffed and lightly browned around the edges. Cool completely on a rack. Spread the prepared chocolate cream over 16 bases then sandwich together. Serve immediately.
