Servings: 8 Servings
Equipment
- 1 Oven
- 1 Baking Tray
- 1 Parchment Paper
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Spatula or Wooden Spoon
- Measuring Cups and Spoons
- 1 Cooling Rack
- 1 Piping Bag with Nozzle
- 1 Hand Mixer
Ingredients
For the dough:
- 300 g self-raising flour
- 50 g cocoa powder
- 2 tsp bicarbonate of soda
- 175 g light soft brown sugar
- 1 large free-range egg
- 75 ml vegetable oil
- 150 ml buttermilk
- 1 tsp vanilla extract
- 75 ml boiling water
For the hazelnut chocolate butter cream:
- 88 g unsalted butter softened
- 88 g icing sugar
- 175 g hazelnut spread
- 175 g hazelnut spread
For the Finishing Touch:
- 8 Guylian Sea Shell chocolates to decorate
Instructions
For the drop cakes:
- Preheat the oven to 180C, line a couple of baking trays with parchment and set aside. In a large bowl, sieve the cocoa powder and self-raising flour, bicarbonate of soda, then stir in the sugar.
- In a separate jug, whisk the egg, oil, buttermilk and vanilla extract together, stirring into the dry ingredients. It will look dry, then add in the boiling water carefully. The mixture will magically turn to a thick, airy batter.
- Using a tablespoon, drop a spoonful of the batter onto the prepared baking trays. Keep them well spread out as will spread in the oven. Bake for 12 minutes or until firm to touch. Peel off the paper and transfer to a cooling rack. Cool completely.
For the filling:
- Whisk the butter until light and creamy, slowly add the icing sugar spoonful at a time until it is all added. Whisk in the hazelnut spread until combined. Transfer to a piping bag with a star nozzle and chill for an hour to firm up.
- Whisk the butter until light and creamy, slowly add the icing sugar spoonful at a time until it is all added. Whisk in the hazelnut spread until combined. Transfer to a piping bag with a star nozzle and chill for an hour to firm up.
For the Finishing Touch:
- Dab a small amount of the frosting on the top of each whoopie pie then finish with a Guylian Sea Shell chocolate.