This is not the last time I make these pies, that's for sure, I definitely want to try and make them in a sugarfree version because I'm really into them right now. This time it's the absolutely not diabetic and first version. They are small but rich nonetheless, plus they are easy to make.
Ingredients for approx. 30 pies:
- 13 dkgs of butter
- 1 egg
- 15 dkgs of brown sugar
- 25 dkg plain flour
- 1 teaspoon of vanilla extract
- 3 dl of yoghurt
- 2 teaspoons of baking soda
- 4 tablespoons of cocoa powder
- 1,5 dl of milk
- 10 dkgs of dark chocolate
- 1 teaspoon of rum flavour
- 3 dkgs of butter
- liquid sweetener
Using an electric beater, beat the soft butter with the sugar and when it's frothy enough, add the egg and keep beating until fluffy. In another bown combine the flour with the cocoa powder and the baking soda. Add the vanilla extract to the butter-sugar-egg mixture, then continue with adding the flour mixture and the yoghurt gradually in batches. When this is done, line two baking trays with baking paper and place the dough into a plastic bag with the corner cut off. Push the dough out and make little balls of it, of abour 3 cms wide. It is very important not to overbake them. They need approx 6-8 minutes at 175 deg Celsius in a fan assist oven. You can check if they are ready by gently pushing your finger into the top of the whoopie pie while in the oven, and if it's flexible enough and comes up, it's ready and you can take it out of the oven. Move them over a cake rack and let them cool down. Meanwhile you can make the chocolate topping. Bring the milk together with the butter to a boil and turn the heat off, then add the dark chocolate and give it a thorough stir until the chocolate melts completely. Add the rum flavour too and let it cool down completely in the fridge. It will thicken and you will be able to spread it on top of the pies. Until the cream cools down, prepare the whoopie pies. Get one piece which will be the top, spread some jam on it and stick another one on the bottom. Let it rest and then top it with the chocolate cream. I let it rest in the fridge until the next day.
