Chocolate Whoopie Pies with Wattleseed Buttercream Filling

I’ve wanted to make whoopie pies for ages; so cute! And like little, flat, filled cupcakes, you can make them in almost any flavour combination. I’ve also been wondering about using wattleseed in a frosting. As usual with me, I went and found half a dozen recipes and picked one that looked good (Buns In My Oven) and then hacked it.

Unfortunately I was so mesmerised by the delicious pictures and so preoccupied with anxiety over the meringue buttercream, that I failed to absorb the level of faff factor involved. OMG. I had no buttermilk, so improvised. And then when it came to the frosting, my assumed two boxes of eggs turned out to be four eggs poorly distributed; so I went with no-meringue buttercream instead πŸ™‚ So be warned. This recipe will use ALL THE BOWLS. And make sure you have everything you need, before you start πŸ˜‰

Last note: the recipe calls the cake drops “cookies”. I maintain that like the proprietary brand with the smashing orangey bit, these are in fact cakes. Tasty, tasty cakes…

For the cake drops:
425g plain flour
1/4 tsp salt
1 1/4 tsp baking powder
2 tsp baking soda
40g cocoa
1 cup strong brewed coffee
250g light brown sugar
3/4 cup oil
1 large egg
1 tsp vanilla
1/2 cup milk

Preheat the oven to 180C and line two baking sheets with parchment. (Or just use nonstick, or silpat. If you use parchment you will need many sheets ready.)
In a large bowl, whisk together the flour, salt, baking soda and baking powder. Set aside.
In another large bowl or jug, whisk together the cocoa and hot coffee until completely combined and dissolved.
In a medium bowl (!), stir together the brown sugar and oil. Ick. Add this to the cocoa mixture and whisk until combined.
Add the egg, vanilla and milk and whisk again until well mixed and combined.
Mix the wet ingredients into the dry and combine well. (The recipe says to fold gently, but I just used the same old whisk and gave it a good stir around. Did no harm..)
Now the tricky part. Drop dessert-spoonfulls of the mixture on to the prepared baking sheets, leaving some space for spreading. I found it nigh impossible to make them all the same size; a sized scoop might help. I also tried piping, but that turned out to be no better than just glooping it out with a spoon. The mixture is very runny and sticky as hell. Good luck.
Bake for 10 – 15 mins, until the cakelets bounce back and a toothpick inserted in the centre comes out clean. (Note: mine took exactly 9 minutes in a fan oven.)
Recipe says to let cool in tray. I have no idea what kind of huge-ass trays the lady has but there was no way that mix makes one batch. I let them cool a little, then spatula’ed them off to a cooling rack, de-crumbed the trays and reused until done. This amount of mixture made four batches of 12 cakelets. (48 cakes; 24 pies). If you are using parchment, be aware.
Note: try to keep them flat while cooling, as they will bend unnervingly. I had to pile mine; that also made the nice smooth tops all crumby 😦

For the filling: (the one I used)
5 oz softened butter
11 oz icing sugar, sifted
5 tsp wattleseed essence (made by brewing it strong through my Aeropress).

In a large bowl beat together the butter and half the sugar, gradually adding more sugar as it combines.
Add the wattleseed essence and beat in well; add more sugar if the frosting gets too soft.

To assemble the whoopie pies, first match up similar sized cakelets in pairs. Working pair by pair, butter the frosting on to one (flat face), then sandwich together with its buddy. You can pipe the buttercream, but it was a nice spreadable consistency, and the cakelets were sturdy enough to hold, so seemed far easier just to plaster it on. Be generous, the frosting makes more than enough πŸ™‚

The dark, slightly bitter-chocolate of the cakes goes extremely well with the wattleseed buttercream, as I hoped. Yummo!

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