Christmas Pudding Whoopie Pies

These lovely little festive treats might look like mini Christmas puddings, but in fact these Christmas pudding whoopie pies are yummy little chocolate sensations that everyone will love!

After a festive chocolatey treat? You're in the right place!

These lovely little festive treats might look like mini Christmas puddings, but, in fact, these Christmas pudding whoopie pies are yummy little chocolate sensations that everyone will love!

Ingredients

For the whoopies:

  • 85 g butter (softened)
  • 115 g caster sugar
  • 1 large egg
  • 170 g self raising flour (sifted)
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 25 g cocoa powder
  • 110 g natural live yogurt

For the buttercream filling:

  • 140 g butter (softened)
  • 250 g icing sugar
  • 4 tbsp cocoa powder
  • 1 tbsp milk

For the decoration and icing:

  • Green and red ready-to-roll fondant icing
  • 100 g icing sugar (sifted)
  • 1-2 tbsp warm water

Instructions

1
Preheat the oven to 180°C/160°C fan/gas mark 4 then line two large baking trays with baking paper.
2
For the whoopies, cream together the butter and sugar in a large bowl until light and fluffy. Gradually beat in the egg. Fold in the flour, baking powder, bicarbonate of soda and cocoa using a metal spoon. Gently stir in the yogurt until well combined.
3
Place some of the mixture into a piping bag fitted with a 1¾cm round nozzle and pipe mounds approximately 3cm in diameter onto the baking trays spaced about 3cm apart. Bake in the oven for 10 mins until firm to the touch. Leave to cool slightly on the baking trays before transferring to a cooling rack. You won’t fit all the whoopies on the baking trays at once so bake in batches until all the mixture is used up – you need to pipe 40 mounds in total.
4
For the butter cream filling, beat the butter until smooth and soft then gradually stir in the icing sugar and cocoa. Beat for 2-3 mins until it is of a soft and spreadable consistency – add the milk if necessary. Spread the cream over the flat side of half the whoopies then sandwich the remaining whoopies on top.
5
Roll out the green fondant icing to approximately 3mm in thickness then cut out 20 holly leaves using a cutter. Break off tiny pieces of red fondant icing and roll into balls to create the holly berries.
6
For the topping, mix the icing sugar with 1tbsp of warm water to create a thick spreadable consistency. Gradually add the remaining water if the icing is too thick. Drop a teaspoon of icing on top of each whoopie and spread out a little towards the edges. Allow to set slightly then decorate with the fondant holly leaves and berries.

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