Ingredients
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Chocolate Whoopie Pies
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90 g Unsweetened Cocoa Powder
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2 tsp Espresso Powder
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120 g (1/2 cup) Freshly Brewed Coffee
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120 g (1/2 cup) water
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350 g (1 3/4 cup) Sugar
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150 g (3/4 cup) Sunflower oil
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1 Eggs
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4 g Rum extractYou may try the vanilla extract instead
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120 g (1/2 cup) Buttermilk
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440 g (3 1/2 cup) All-purpose flour
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1/2 tsp Kosher Salt
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1 tsp Baking powder
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1 tsp Baking Soda
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Homemade Marshmallow Fluff
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120 g (1/2 cup) water
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300 g (1 1/2 cup) Sugar
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450 g (1 1/2 cup) Golden Syrup
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240 g (~6-8 eggs) Egg Whites
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1 tsp Cream of Tartar
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1/2 tsp Kosher Salt
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4 tbsp Rum
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Marshmallow Filling
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300 g (2 cups) Marshmallow Fluff
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115 g (1/2 cup) Butter
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125 g (1 cup) Confectioners' Sugar
Directions
Enjoy the best chocolate whoopie pies in your kitchen too. Serve with black coffee for some taste contrast. Light cream with a tint of rum and cocoa-based dough make this cake irresistible.
Steps
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Measure all the components, carefully wash the eggs and get ready to make the marshmallow fluff, if you don't have the commercial one. For such purpose, combine water, golden syrup and sugar and warm up the mixture until it reaches 115°C (240°F), that takes approximately up to 15 minutes over medium heat. Meanwhile beat the whites to soft peaks, adding the kosher salt and cream of tartar when the egg whites are still foamy. When the syrup mixture is ready, let it stand for 20 seconds and then slowly pour it into the beaten egg whites. Let this process continue for 7-8 minutes, but don't let the mixture get warmer than the room temperature. Pour your rum and keep mixing to the formation of medium-stiff peaks. |
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