This is a re-working of a previous post, for Amy and Sorana, two friends of mine who I thought would enjoy Chocolate Peanut Butter Whoopie Pies!
My post ‘Making Whoopie’ a few weeks ago was a great success, one of my followers who works with me (a very talented graphic designer – a whiz with images by the name of Sorana) made them but did not have enough marshmallow cream to go around. Just to be clear, melt the marshmallows with the white chocolate and milk. Put this aside to set and go completely cold. Because if you try to whisk in the butter before it is set then you’ll not get the lightness and the increase in volume.
Sorana very kindly brought in one of her Whoopie Pies to try and it was stunning! I was recently talking to my friend Amy, a personal trainer – who reads my blog. She was waxing lyrical about Chocolate and Peanut Butter Whoopie Pies, so here is my take on them.
Naturally I’ll have to give one of these Chocolate Peanut Butter Whoopie Pies to both Amy and Sorana! Some for my Dad, some for my Mother-In-Law and Erik; therefore none for me!
To Make My Chocolate Peanut Butter Whoopie Pies You Will Need
For the Sponge
- 1 Large Egg
- 150g Light Muscavado Sugar
- 70g Unsalted Butter Melted & Cooled
- 125ml Soured Cream
- 2 Tblsp Whole Milk
- Half Tsp Vanilla Bean Paste
- 225g Plain Flour
- 25g Good Quality Cocoa
- 3 Tsp Bicarbonate Of Soda
Put the oven on at 180C/160Fan/350F/Gas 4 and line two baking trays with parchment.
Start off with the single egg in a bowl and add one third of the sugar, whip until light and frothy, follwed by the second third, whisk and repeat with the final third.
In another bowl or jug just combine the wet ingredients, that’s the butter, soured cream, milk and vanilla. Mix until combined and then stir this into the egg and sugar mixture.
Add the flour and bicarb and sieve in the cocoa (I know, sieve. However cocoa gets very lumpy) fold in. Tip the mixture into a piping bag, snip the bag open with about a 2cm width. A trick I employ with filling piping bags, put the point of the bag into a large glass and fold the spare material over the outside of the glass. This holds everything in place so that you have two hands free for filling the bag.
Pipe out 18 3-4cm discs onto the baking parchment, where I had a little tail of mixture sticking up I flattened this with a wet finger. Pop this into the oven for 13-14 mins, they are dark before they are cooked, we are not looking to brown them further. Lift the baking parchment onto a wire rack to cool completely.
To Make The Marshmallow Crème you Will Need
- 50g White Chocolate Melted & Cooled
- 100g White Marshmallows
- 50ml Whole Milk
- 2 Tbsp Smooth Peanut Butter
- 125g Soft unsalted Butter
- Salted Roasted Peanuts (not dry roasted)
Melt the white chocolate, there are two main ways of doing this, first is a bowl suspended over simmering water. Don’t let the bottom of the bowl come in contact with the bubbling water. Secondly melt it in the microwave, as this is such a small amount 15sec bursts with a good stir between each zapping. Small amounts of chocolate are easily overheated, so gently does it. With either method when the chocolate is about two thirds melted take it off the heat and the residual heat will finish the job – we are looking for melted and cooled.
Drop the marshmallows into a saucepan (I’ve cut mine up as they were jumbo ones), add the milk and gently warm through until all is melted together. Then stir in the melted chocolate and peanut butter and put this aside to cool down and set.
Only once the marshmallow mixture is fully set and cold; in a bowl whisk the butter and add dollops of the set mallow mixture. The set mixture is like foam rubber and not too attractive, as you whisk it into the butter it transforms into a pillowey-soft mound of loveliness.
Chop 50g of salted peanuts, not too fine you want a bit of crunch, if you wish you could go finer, but do take care not to over grind them or they will release the oil.
Fit a bag with a 1cm plain nozzle and pile the whipped cream into the bag. Pipe a line of the cream around the outside of one sponge. Pipe a bigger mound into the centre and sprinkle on a few chopped peanuts. Finish off the sandwich with another sponge and et voila you have your whoopee. Turn your Whoopie Pie on its side and roll the sticky cream edge into the peanut pieces.
Use a good quality cocoa and the sponge will have a slightly bitter finish, this contrasts perfectly with the peanut butter cream and the salty chopped peanuts, that way you get a perfect balance of Chocolate Peanut Butter… mummm!