Soft chocolate whoopies

Ingredients

• 2 pcs Eggs (at room temperature)
• 150 g Granulated sugar (white sugar)
• 200 g All-purpose flour (sift before use)
• 1 c. à café Baking powder (baking powder)
• 2 c. à soupe Unsweetened cocoa powder (no added sugar)
• 2 c. à soupe Almond powder (finely ground almonds)
• 100 g Unsalted butter (cut into cubes)
• 100 g 70% dark chocolate (break into pieces)
• 50 g Jam (optional) (optional, for filling)
• 30 g Honey (optional, for filling)
• 50 g Chestnut cream (optional, for filling)
• 30 g Maple syrup (optional, for filling)
• 30 g Halloween candy bar (small colorful candies, optional)
• 30 g Spread (e.g., Nutella) (optional, for filling)
• 30 g Peanut butter (creamy, optional)
• 30 g Salted butter caramel (ready-to-use, optional)

Instructions

1. Preheat the oven

   Turn on the oven to 180 °C and let it heat for a few minutes.

   Time: PT3M

   Temperature: 180°C

2. Beat the eggs and sugar

   In the mixer, crack the eggs, add the sugar and whisk until you obtain a fluffy pale mixture.

   Time: PT3M

3. Mix the dry ingredients

   In a bowl, sift the flour, add the baking powder, cocoa powder and almond powder. Mix well.

   Time: PT2M

4. Melt butter and chocolate

   In a small saucepan set over a bain‑marie, melt the butter with the chocolate, stirring gently until the mixture is smooth.

   Time: PT4M

5. Incorporate the melted butter

   Pour the melted butter‑chocolate mixture into the mixer containing the eggs and sugar, then mix quickly.

   Time: PT2M

6. Add the dry ingredients

   Add the dry mixture to the mixer and let it work for 3 minutes until you obtain a smooth batter.

   Time: PT3M

7. Transfer the batter to a piping bag

   Pipe the batter into a piping bag fitted with a smooth tip. If you don’t have a bag, use a zip‑lock bag with a corner cut off.

   Time: PT2M

8. Pipe the whoopies

   On a baking sheet lined with parchment paper, pipe small mounds of batter (about 4 cm in diameter) leaving a slight space between them.

   Time: PT4M

9. Bake

   Place the sheet in the oven and bake the whoopies for 9 to 10 minutes, until the edges are lightly golden.

   Time: PT10M

   Temperature: 180°C

10. Cool the shells

    Remove the sheet from the oven, let the whoopies cool for 10 minutes on the sheet, then transfer them to a rack to cool completely.

    Time: PT10M

11. Assemble and fill

    Take two shells, spread your chosen filling (jam, honey, chestnut cream, caramel, spread, etc.) and assemble them by gently pressing together.

    Time: PT5M

Nutrition Facts

Calories

150

Protein

2 g

Carbohydrates

20 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Granulated sugar: cane sugar
• Instead of All-purpose flour: wheat flour
• Instead of Baking powder: baking soda + cream of tartar
• Instead of Unsweetened cocoa powder: cocoa powder
• Instead of Almond powder: almond flour
• Instead of Unsalted butter: margarine
• Instead of 70% dark chocolate: milk chocolate
• Instead of Honey: agave syrup
• Instead of Maple syrup: agave syrup
• Instead of Peanut butter: almond butter

Equipment Needed

• Stand mixer (or electric whisk)
• Mixing bowl
• Small saucepan
• Bain‑marie
• Piping bag or zip‑lock bag
• Baking sheet
• Parchment paper (optional)
• Oven
• Silicone spatula (optional)

Critical Steps — Do Not Skip

• Beat the eggs and sugar until foamy
• Melt butter and chocolate in a bain‑marie
• Bake at 180 °C for 9‑10 minutes

Chef Tips from the Video

• Use high‑quality chocolate (70% cocoa) for a rich flavor.
• For a Halloween presentation, add small candy decorations on top before baking.
• If you don’t have a piping bag, a cut‑off zip‑lock bag works very well.

Troubleshooting

Storage

Refrigerator: Store assembled whoopies in an airtight container for 3‑4 days.

Freezer: Unfilled shells freeze for 2 months, well wrapped. Thaw at room temperature before filling.

Room temperature: Unfilled shells can stay at room temperature for 1 day, away from moisture.

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator, covered, for 24 hours.
• Baked shells keep for 2 days in an airtight container; fill them just before serving.