CHOCOLATE WHOOPIE PIES

So before I started trying to eat a little cleaner, I whipped up a batch of these bad boys for Valentine's Day. I was dying to try out a different recipe, but had to stick to some pretty specific guidelines to please the Boy (chocolate, no more, no less), and this is what I came up with. I've had the Hummingbird Bakery book for at least a year now and this is actually the first time I've used it. But the way these turned out, I shall most definitely be going back for more. 

INGREDIENTS

Makes 10-12 pies

FOR THE SPONGE

1 large egg

150g castor sugar

125g plain yoghurt

25ml whole milk

1/4 tsp vanilla essence

75g butter, softened

200g plain flour

80g cocoa powder

3/4 tsp bicarbonate of soda

1/4 tsp baking powder

FOR THE FILLING

110g vanilla marshmallow fluff (I didn't add this because I didn't have any)

85g butter, softened

140g icing sugar  

METHOD

1. Cream the egg and the sugar until pale and fluffy. Pour the yoghurt, milk and vanilla essence into a jug and stir together, then add to the beaten egg and sugar. Add the melted butter and mix in thoroughly on a medium speed.

2. Sift the remaining sponge ingredients together, then add to the creamed mixture in two batches, mixing well on a medium speed after each addition. Place the batter in the fridge to cool and set for 20-30 mins.

3. Meanwhile, preheat the oven to 170°C and line two baking trays with baking parchment.

4. Once the batter has cooled down, spoon it on to the papered trays, dividing the mixture into 20-24 mounds, each 3-5cm in diameter and spaced 2-3cm apart. Bake in the oven for 10-13 minutes or until springy to the touch. Remove from the trays and place on a wire rack, allowing them to cool completely before sandwiching together.

5. While the sponges are cooking, you can make the filling. Mix the butter adding in the icing sugar slowly on a low speed until well blended. Add the marshmallow fluff, and lightly mix it in, then increase the speed to high and continue mixing until light and fluffy. Place in the fridge for about 30 minutes to firm up slightly.

6. Assemble the whoopie pies: slap on about 1 tablespoon of icing over the flat side of the whoopie pie and stick on another sponge, making a sandwich.