Catherine Fulvio's Whoopie Pies with Bailey Irish Cream Filling recipe

Whoopie Pies with Bailey Irish Cream Filling

Ballyknocken letter B

Makes 36 depending on the size (18 sandwiched)

100g dark chocolate pieces

280g plain flour
4 tbsp cocoa powder
1 tsp baking powder

125g softened butter
160g caster sugar
2 eggs
1 tsp vanilla
100g dark chocolate
150ml buttermilk

For the frosting
200g icing sugar
2 tbsp Bailey Irish cream liqueur
110g softened butter
1 tsp vanilla extract
Pinch salt

Preheat the oven to 180°C/fan 160°C/gas 4. Line 2 baking trays with parchment.
Place the chocolate over a bain marie (saucepan with bowl on top of simmering water) to melted. Set aside.
Sift the plain flour, cocoa powder and baking powder into a bowl.
In another bowl, place the butter and caster sugar together and whisk until light and fluffy.
Add one egg at a time, the vanilla and whisk until mixed.
Add the melted chocolate.
Fold in the dry ingredients and add the buttermilk.
Using 2 teaspoons, spoon onto the parchment lined trays, leaving gaps between so that they rise.
Bake for 18 to 20 minutes until risen and baked.
Using a spatula move them to a cooling rack.
To make the filling, place the icing, Irish cream liqueur, butter, vanilla and salt into a bowl and whisk until light and fluffy. This will take about 3 to 4 minutes.
When the cookies / pies are cold, spoon or pipe on one side and sandwich together.

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