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Chocolate Whoopie Pies

125g unsalted butter, room temperature 1/2 cup caster sugar 1 egg, lightly beaten 1 tsp vanilla 1 cup plain flour 1/3 cup cocoa 1/2 tsp baking powder 1/2 tsp bicarbonate of soda 1/2 cup buttermilk Filling 200g milk chocolate melts 75g unsalted butter, extra 250g cream cheese 3/4 cup icing sugar, sifted

1. Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla. Fold in the sifted flour, cocoa, baking powder and bicarb soda with the buttermilk until combined. Drop tablespoonfuls of mixture onto paper lined baking trays to make 32, allowing room for spreading. 2. Bake in a hot oven (200C) for 8-10 minutes or until puffed and lightly browned around the edges. Stand for 5 minutes before lifting onto a wire rack. Cool. 3. Combine chocolate and extra butter in a bowl over simmering water. Stir over medium heat until the chocolate has melted. Remove from the heat and cool. Beat together the cream cheese and icing sugar, then beat in the chocolate mixture. Chill until required. 4. Pipe or spread the prepared chocolate cream over 16 bases, then sandwich together and dust with extra icing sugar. Serve immediately.

C AK E C R U M B S . L I V E J O U R N AL . C O M

F AC E B O O K . C O M / C AK E C R U M B S L J

C AK E C R U M B S . D E V I AN T AR T . C O M