Here is an easy to make, delicious to eat, Whoopie Pies Camp Coffee Recipe.
Juliet Sear has created some exclusive recipes for Camp Coffee including a show stopping coffee cake, easy-to-make whoopie pies and a festive bundt cake.
As a proud wearer of many hats. Mum, food stylist, TV Presenter, author, cook and of course – baker, Juliet has had the honour of making all sorts of cakes and other delicious treats for countless people, including Prince Harry, Kate Moss, Holly Willoughby, McFly and Alexa Chung (to name drop a few!).
Juliet’s recipes and food styling can be found in countless magazines, in her 4 recipe books and you can see her on TV on This Morning and Sunday Brunch. Her YouTube channel features easy family meals with wow-factor, a whole lotta cake, and some amazing collabs with special guests.
Whoopie Pies
Makes approx. 12-14 pies/Prep Time: 20 mins/Cook Time: 10-12 minutes
Ingredients
150g Dark Chocolate
100g Salted Butter
25g Cocoa Powder
125g Self-Raising Flour
100g Light Muscovado Sugar
2 Medium Free-Range Eggs
2 tbsp Camp Coffee
Filling;
60g Unsalted Butter at room temperature
120g Sifted Icing Sugar
40g Full Fat Cream Cheese at room temp
2 tsp Camp Coffee
Method:
Preheat the oven to 180°C/fan or 4 °C/gas and line two large baking trays.
Melt chocolate and butter together in a Bain Marie, or in the microwave on a medium heat for 30 second blasts, stirring in between.
In a separate bowl, mix the flour and cocoa powder together.
Whisk the eggs and muscovado sugar for 1-2 minutes on high with an electric whisk until thickened, pale, and a ribbon trail appears in the mix when the whisk is lifted out.
Add the chocolate and butter then mix for 1 minute on high. The camp coffee and whisk again to mix through.
Fold in flour mix, using two spoons or an icecream scoop place dollops of batter on parchment lined trays with space in between for spreading. bake for 8-9 minutes until just baked. These should remain a little fudge-like and be very soft and squidgy when baked as they will set as they cool, and you want them to remain fudgey.
Leave to cool on the tray.
Once cool make the frosting. Best the butter until smooth and creamy, add the icing sugar and beat well until very pale and fluffy. Gently beat in the cream cheese and camp coffee and mic until combined.
Use a piping bag or spoon on the filling onto half the upturned soft cookies and sandwich with a second half to create the whoopie pies. Best eaten when fresh but these will keep in the fridge in an airtight container for up to 3 days. Remove and allow to come to room temp before eating.
