Whoopie Pie


500g Biscuit Flour
64g Cocoa Powder
13g Baking Soda
13g Salt
Baking Blend 230g
400g Brown Sugar
140g Egg
15g Vanilla
480g Butter Milk

230g Baking Blend
400g Brown Sugar
180g Heavy Cream (Divide)
3g Salt
Icing Sugar 500g



  1. Preheat oven to 170°C. Line two large baking sheets with silicone baking mats.
  2. Whisk the flour, cocoa powder, baking soda and salt together.
  3. In a large bowl, using a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and combined.
  4. Beat in the egg and vanilla on high speed, scraping down the sides and bottom of the bowl as needed to combine.
  5. On low speed, add half of the dry ingredients to the wet ingredients. Then add half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk until everything is added. Beat on medium speed until combined; it will be  thick and tacky.
  6. Scoop mounds of batter, about 1½ tablespoons each, onto prepared baking sheets – about 7cms apart.
  7. Bake the cookies for 10-12 minutes or until the tops spring back when touched. Allow to cool completely before sandwiching.


  1. Melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 60g of heavy cream. Whisk constantly until sugar is dissolved, add salt. Allow to bubble for about 2-3 minutes, whisking every 30 seconds.
  2. Remove from heat, pour into a heat-proof mixing bowl and allow to cool for about 30 minutes. With a hand or stand mixer fitted with a whisk attachment, beat in icing sugar and the remaining heavy cream.