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Chocolate whoopie pies
dessert recipes | makes 14
1 Preheat the oven to 170C/gas 3 and line two large baking trays with baking paper. Sift together the flour, cocoa, baking powder, bicarbonate of soda and a pinch of salt.
2 Melt the chocolate and butter together in a heat-proof bowl over a pan of barely simmering water. Stir until smooth and set aside to cool.
3 Meanwhile, in a large bowl whisk together the sugars, egg and soured cream. Stir in the melted chocolate and butter to combine. Add the sifted dry ingredients and 5 tablespoons of boiling water, and mix until smooth. Fold in the white chocolate chips.
4 Spoon 12 even dollops onto each baking sheets, leaving plenty of space between them. Bake on the middle shelf of the oven for 10–12 minutes. Leave to cool on the trays for a few minutes, then transfer to
a wire rack to cool completely.
5 For the buttercream frosting, melt the white chocolate in a heat-proof bowl over a pan of simmering water. Stir until smooth, then leave to cool.
6 Cream together the butter, icing sugar and vanilla until smooth and light, add the cooled chocolate and stir to combine. Fill a large piping bag with frosting and pipe onto the flat side of 12 of the whoopies. Sandwich with the remaining cakes.
7 Melt all the glaze ingredients in a heat-proof bowl over a pan of simmering water, stirring until smooth. Leave to cool slightly. Spoon over the pies, decorate with sprinkles and leave to set before serving.
Per serving 492 cals, 27.2g fat (16g saturated), 4.9g protein, 60.9g carbs, 45.5g sugars
Recipe Annie Rigg
Photo Maja Smend
from Issue 43
ingredients• 275g plain flour
• 2 tbsp cocoa
• 1 tsp baking powder
• 1½ tsp bicarbonate of soda
• 75g dark chocolate, chopped
• 75g unsalted butter
• 125g light muscovado sugar
• 75g caster sugar
• 1 large egg, lightly beaten
• 125g soured cream
• 75g white chocolate chips
• Festive sprinkles (see page xx
for ideas and where to buy)
• 100g white chocolate
• 100g unsalted butter, softened
• 150g icing sugar, sifted
• ½ tsp vanilla extract
• 150g dark chocolate
• 150ml single cream
• 1 tbsp light muscovado sugar