Chocolate whoopie pie

The whoopie pie that started it all: moist, spongy, dark chocolate cake sandwiched around a fluffy marshmallow centre. Once you taste it, you’ll understand what all the fuss is about.

Makes about 9 large or 24 mini whoopie pies:
175g plain flour
100g unsweetened cocoa powder
1½ tsp bicarbonate of soda
½ tsp baking powder
½ tsp salt
125g unsalted butter, softened
200g sugar
1 large egg
225ml buttermilk
1 tsp pure vanilla extract

Preheat the oven to 180°C/gas 4. Line 2 trays with baking paper.
In a bowl, sift together the flour, cocoa powder, bicarbonate of soda and baking powder. Stir in the salt and set aside.
In a separate bowl, cream the softened butter and sugar together until light and fluffy, using a hand whisk or an electric stand mixer fitted with the flat beater. Add the egg and mix well. Add the buttermilk and vanilla and beat until well combined. Slowly add the dry ingredients in 2 batches, mixing until just incorporated. Chill for 30 minutes before using.
Drop 18 large or 48 small scoops of batter, about 5cm apart, onto the prepared baking trays. Bake in the middle of the oven for 10–12 minutes for large whoopies or 8–10 minutes for mini whoopies, until the cakes are left with a slight impression when touched with a finger.
Remove from the oven to a wire rack and cool completely.

To assemble:
Using a piping bag fitted with a large, plain round tip, pipe a generous scoop of fluffy marshmallow filling onto the flat surface of a cooled whoopie. Top with another whoopie to make a sandwich, and serve.

Fluffy marshmallow filling
Makes enough to fill about 9 large or 24 mini whoopie pies
3 egg whites
150g caster sugar
2 tbsp golden syrup
Pinch of salt
1 tsp pure vanilla extract
Weigh all the ingredients into a heatproof bowl (the stainless steel bowl of an electric stand mixer is ideal) and place the bowl over a saucepan of boiling water. Whisk continuously by hand until the sugar has dissolved and the mixture is frothy and slightly opaque (about 10–15 minutes).
Remove from the heat and whip the mixture with a hand whisk or on high speed in a stand mixer until it is white and thick and holds its shape.
Use straight away.

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