Idgy came back from her school trip to France last weekend and I wanted to make something special for her homecoming. Had to be something sweet, chocolate was a must, maybe something that encorporated her love of that storecupboard superstar – the nutella jar. Hmmmmm my mind fairly whirred, and then settled on…..
Chocolate and Hazelnut Whoopie Pies.
Oh I know, I can’t even spell it right on the photo, but honest guys that’s how I write whoopee so I just thought the cakes were the same. Could happen to anyone, that’s my excuse, and anyway, what difference does a little spelling mistake make to something so yummy!
Try to resist eating the lot yourself.
Chocolate & Hazelnut Whoopie Pies
- 125 g/4 1/2 oz unsalted butter
- 180 g/7 oz soft light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 300 g/11 oz plain all purpose flour
- 50 g/2 oz cocoa powder
- 1 teaspoon salt
- 1 1/2 teaspoons bicarbonate of soda
- 250 ml/about 1 cup milk
- Icing sugar/confectioners powdered sugar to dust
- Icing Sugar/Confectioners powdered sugar
- Cream Cheese
- Unsalted butter
- Preheat oven to 180C/350F/Gas 4 Line a large baking tray with baking parchment
- Beat together the butter and sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl sift all the dry ingredients together.
- Now add half of this to your mixing bowl and fold in.
- Add half of the milk and fold again.
- Add the remaining dry ingredients and fold and finally the rest of the milk. Make sure everything is well combined but don't overdo the mixing here.
- I used an ice cream scoop to get each cake about the same size, but if you are a whiz with a piping bag, then go right ahead, knock yourself out! Keep your cakes about 5cm/2" apart as they are going to spread when cooking. Bake for approximately 10 minutes or until they bounce back when prodded gently in the centre.
- Cool on a wire rack.
- Sift icing sugar into a bowl and start with one tablespoon each of the nutella, cream cheese and butter. Beat together and add more icing sugar as you go to make a paste consistancy. I don't give measurements for this as it really is a matter of taste how you like your mixture to be.
- Spread a good dollop on base of one pie and add another on top.
- Dust with icing sugar.