Whoopie Pie

Easter?!?!?! It seems so far away, although we had a 5 days long weekend but I'm actually ready for my next long weekend already! This whoopie pie was done a long time ago, back during easter time, when it's the time for guilt-free chocolate indulgence! Well... an excuse to dose up on sugar to be more exact!

Personally I don't really like easter eggs... I found them a bit boring, and the cream eggs are too sweet, so I had to find substitute so I could boost up my sugar level just like everyone else! I made rocky road last year for easter, so I have to find something different to make this year! Whoopie pie was the first thing that came to my mind! I first saw that on other people's blog, and it seems like this is the new sugar trend after cake pop!

Makes 12

Ingredients:

For the cake,

125g butter, at room temperature

1 cup brown sugar

1 large egg

1 tsp vanilla extract

1.25 tsp baking soda

1/2 tsp sea salt

2 cups plain flour

1/2 cup cocoa

1/3 cup chocolate chips

1 cup butter milk

For the marshmallow filling:

125g marshmallows

2 tsp water

1) Preheat oven to 280C. Cream together the butter and brown sugar using an electric mixer and add the egg and vanilla extract and beat until light and creamy. In a separate bowl, whisk together the baking soda, salt, flour and cocoa. Add dry ingredients to butter mixture in 3 parts, alternating with buttermilk, and combining well after each addition. Finally stir in the chocolate chips.

2) Place a dollops of batter onto baking paper, making sure that there are enough space for it to spread. Bake until tops are puffed and cakes spring back when touched - about 12 min. Remove from oven and cool completely before filling.

3) Pair up cakes that are similar in sizes. In a microwave proof bowl, melt marshmallows and water on high heat for 20 second burst (needs a total of 40 sec). The filling will be soft and spreadable. Don't sandwich them together straight away, otherwise it will slide off. Wait for 5-10 min before placing a top on.

I only used up half of the marshmallow filling, because I don't like mine too sweet! So if you're like me, feel free to halve your marshmallow filling ingredients!

This recipe is from the Not Quite Nigella website which is one of my absolute favourite food blogs!!