Whoopie pies

Prep: 20 mins
Cook: 10 mins
Whoopie pies
These sandwiched Whoopie pies are lovely to serve after dinner with a cup of coffee or, for the kids, a glass of milk

300g self-raising flour

2 tsp bicarbonate of soda

100g cocoa, sieved
175g light brown sugar

Pinch salt
1 egg, beaten

150ml buttermilk

75ml vegetable oil (such as rapeseed or sunflower oil)
75ml boiling water
To make frosting
400g unsalted butter (at room temperature)
450g icing sugar
2 tsp of vanilla extract

Heat oven to 180°C/350°F/Gas 4 and lightly grease and line 2 baking trays with greaseproof paper.

Mix the flour, bicarbonate of soda, cocoa, sugar and a pinch of salt in a large bowl.

Put the beaten egg, buttermilk and oil into a jug and mix well.

Pour into the dry ingredients with the boiling water.

Spoon 20 spoonfuls onto the 2 trays, well spaced.

Bake in the oven for 12 minutes or until firm to touch.

Remove from the trays by peeling off the greaseproof paper and allow to cool.

To make the frosting,beat the butter in a food mixer until very creamy.

Sieve in the icing sugar and vanilla extract and beat in one scoop at a time at No.1 setting on your food mixer. Give it a quick blast to mix mid way and then turn back down to No.1 setting. 

Beat well until it sounds ploppy.

Sandwich two whoppie pies together using the buttercream frosting.


You can make the frosting the day before and leave to stand in kitchen. Beat well the next day before use.

We love the taste of coffee with chocolate so you can add a drop of coffee essence or a teaspoon of Irel coffee to half of the frosting mixture for a bit of variety


Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Dairy, Flour, Chocolate

Recipe Type
Cakes & Baking, Dessert, Kids Food


Special Info
Nut free, Pregnant Mums

Level of Difficulty

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