Makes 9 large or 24 small Whoopie Pies

Cooking time: 8-12 minutes

Equipment
2 baking trays
Roll of baking/parchment paper
Ice cream scoop
1 electric stand mixer

Ingredients
280g plain flour
1 tsp baking powder
1½ tsp bicarbonate of soda
¼ tsp salt
125g unsalted butter, softened
100g sugar

100g light brown sugar
1 large egg
120ml buttermilk
1 tsp pure vanilla extract
200g dark chocolate chips

Method
1. Preheat oven to 180°C (350°F).
2. Line two trays with baking paper.
3. In a bowl, sift together the flour, baking powder and bicarbonate of soda. Stir in the salt. Set aside.
4. In the bowl of the mixer, using a flat beater, cream the softened butter and sugars until light and fluffy. Add the egg and mix well.
5. Measure the buttermilk into a jug, then add the vanilla. Pour the liquid into the butter mixture and beat until well combined.
6. Slowly add dry ingredients in two portions, mixing until just incorporated. Add the chocolate chips.
7. Chill for 30 minutes.
8. Use a 4cm ice cream scoop with a trigger (for large whoopies), or a mini scoop or melon-baller (for small whoopies), to place portions of batter about 5cm apart onto the prepared baking trays.
9. For large whoopies, bake for 10-12 minutes. For small whoopies, bake for 8-10 minutes. The cakes are ready when the touch of a finger leaves a slight depression in the surface.
10. Remove from oven and cool completely before filling.

Chocolate marshmallow filling

Ingredients
100g dark chocolate, broken into small pieces
3 egg whites
150g caster sugar
2 tbsp golden syrup
Pinch of salt
1 tsp pure vanilla extract

Method
1. Melt the chocolate in a heatproof bowl over a pan of barely simmering water.
2. Once the chocolate has melted, take the bowl off the pan and let it cool slightly while you prepare the marshmallow.
3. Place the saucepan of water back on the heat and bring to the boil. Weigh the remaining ingredients into the stainless steel bowl of a stand mixer, then place the bowl over the pot.
4. Whisk continuously by hand until the sugar has dissolved and the mixture is frothy and slightly opaque (about 10-15 minutes).
5. Remove bowl from heat and transfer contents to the mixer.
6. Whip the mixture on high speed until it is white, thick and holds its shape. Fold in the melted chocolate.
7. Pipe or spread the filling onto the flat surface of a cooled whoopie. Top it with another whoopie to make a sandwich and serve.