Read on for my recipe for chocolate hazelnut whoopie pies
Idgy came back from her school trip to France last weekend, it seems as though she has been away for ages, not just a week or so. Funny how we Mums spend all our time just longing for some time to ourselves and a quiet house then when the kids are away we worry like hell and think the place is too quiet.
I wanted to make something special for her homecoming. Had to be something sweet, chocolate was a must, maybe something that incorporated her love of that store cupboard superstar – the nutella jar. Hmmmmm my mind fairly whirred, and then settled on…..
Chocolate 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!
These whoopie pies are so ‘in’ at the moment, everyone seems to be making them. This chocolate hazelnut whoopie pie recipe is just what my gorgeous girl wanted when she got home from France. Pity she didn’t bring me home some Macarons, ho hum can’t have everything.
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.
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