Chocolate Whoopie Pies

Makes ±20 whoopie pies

280 g (2 cups) cake flour
50 g (½ cup) cocoa powder
7 ml (1¼ t) bicarbonate of soda
5 ml (1 t) salt
250 ml (1 cup) buttermilk
5 ml (1 t) vanilla essence
125g butter, softened
200g (1 cup) Huletts SunSweet Brown Sugar
1 extra large egg
20 marshmallows or icing of your choice, as filling
silver glitter, optional
  1. Preheat the oven to 180ºC.
  2. Sift the dry ingredients together.
  3. In a small bowl combine the buttermilk and vanilla essence.
  4. Beat the butter and sugar until pale and fluffy. Add the egg and beat well.
  5. Mix in the dry ingredients alternating with the buttermilk, starting and ending with the dry ingredients. Mix until smooth.
  6. Spoon small mounds, the size of ping pong balls, well-spaced, onto 2 greased baking trays.
  7. Bake for 8 -10 minutes until the tops are puffed and cakes spring back when touched.
  8. Remove pies from the oven and place half of the whoopies on a cooling rack.
  9. Turn the remaining whoopies over and place a marshmallow on top of each. Return to the oven for 2 minutes or until the marshmallow has softened.
  10. Remove from the oven and cool slightly. Press the cooled whoopies on top.
  11. Sprinkle with silver glitter, if desired. (If using icing sugar as filling, let all whoopies cool to room temperature before sandwiching together.)