Chocolate Whoopieeee Pies - mini.

Chocolatey, sugary and soft, these mini chocolate whoopie pies are like prized possessions.

So why mini you ask? - it creates an illusion that you're eating less but really you're snacking on a whole box of it when you watch tv. Fact. I don't seem to know how or why these are so extremely addicting...maybe it really is the chocolate..

I also love the fact that each little piece can be made the same size through using a melon baller. I think that's utter genius to be honest with you. Don't know how I thought that one out...........These mini pies are perfect as mini party bites when a party kicks out - uses one egg too!

The original recipe suggests a buttercream to sandwich the delights; but I've thought it out. If I was to snack on these all day, the amount of butter and fat consumed would be rocket high. But if I were to ice them with a refreshing lemon icing, I could eat them all day and not think about exercise but worry about decaying teeth. Anyhow, be proud cos I have managed to consider this in terms of health ;)

I find that the lemon icing also helps to add a bit of zing to the whoopie pies - don't be offended, but pure chocolate can sometimes be a tad too much on its own. I also find that these whoopie pies aren't as sweet as I would have thought them to be so this little drizzle is perrrrfect (or you can add more sugar!).

Mini Chocolate Whoopie Pies
Ingredients:
1 large egg
125g caster sugar
75g butter, melted
130g crème fraiche
1 tsp vanilla extract
1 1/2 - 2 tbsp milk
180g plain flour
70g cocoa powder
1/2 tsp bicarbonate soda
lemon icing - use icing sugar and add lemon juice instead of water

Method:
1. Preheat the oven to 180C/160 fan/gas mark 4. Line two baking sheets with parchment paper
2. Whisk the egg and caster sugar together until thick and light in colour. Beat in the melted butter, crème fraiche, vanilla extract and milk.
3. Sift together the flour, cocoa powder and bicarbonate of soda. Beat into the egg mixture until smooth - it will make a very thick mixture but a pipable consistency. Add more milk if necessary.
4. Take a melon baller and scoop out small balls of the mixture onto the baking sheet, spaced well apart. Use a teaspoon to help you if needed.
5. Bake for 10-12 minutes until risen. Cool on the baking sheet for 1-2 minutes and then transfer to a wire rack to cool completely.
6. Make the lemon icing by replacing the water with lemon juice. Spread onto the whoopie pies. At this point, you can choose whether to sandwich them with another choccie bite or to leave them pretty and iced!