Chocolate Peanut Butter Whoopie Pie: Chocolate and peanut butter, I don't have to say more!

 Peanut butter! Well, I don't have to say anything about it ^^, because if you give me one jar of it, I can finish it without thinking. So how delicious this whoopie pie will be, I just couldn't stop my thinking.

 Chocolate Peanut Butter Whoopie Pie, the original recipe comes from the book
I can say that this book is very lovely, and if you want to see how lovely it is you can see inside of the book in my facebook' s................Most recipes look great and interesting.
But the downside is some parts of the book are misprinted, the problem that causes the first book ................ become a disaster for some people, so read the recipe carefully before making anything (actually you must do this with any books, people can be wrong, included me ^^" hehe).
The dough for this whoopie pie is very thick, and you will get cookie like whoopie pie but I think it's cute. The whoopie pie pieces have a round top and become super cute when sandwich them together. 
For the filling, the original recipe called for marshmallow fluff but I think it will be better to make it by ourselves than buying it, haha. So I made the marshmallow fluff and use it as a base for the filling. 
The sponge and the filling get along very well, the bitterness form the cocoa, the crunchiness of the peanut and the sweet and soft filling, they make this whoopie pie so special. I have to confess that I double the filling for my whoopie pie and I know that after tasting one bite of it you will do the same, ^^.

 Chocolate Peanut Butter Whoopie Pie

makes 8-10 pies

 FOR THE SPONGE 
1 ....................................... large egg 
150g ................................ caster sugar 
125g ................................ plain yoghurt
 40ml .............................. milk 
¼ tsp .............................. vanilla essence
 75g ................................. unsalted butter, melted
 275g ............................... plain flour
 75g ................................. cocoa powder 
¾ tsp ............................. bicarbonate of soda 
¼ tsp ............................. baking powder 
60g ................................. crunchy peanut butter 


FOR THE MARSHMALLOW FLUFF FILLING 


60g ................................. egg whites
15g ................................. glucose syrup
150g .............................. sugar
50g ................................. water
10g ................................. gelatin powder
25ml ............................... water
170g ............................... unsalted butter, softened 
140g ............................... icing sugar
1tsp ................................ vanilla extract

 Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, cream together the egg and the sugar until pale and fluffy. Pour the yoghurt, milk and vanilla essence into a jug and stir together, then gradually add this to the egg mixture. Whisk on a low speed until combined, then pour in the melted butter and mix again. 

Sift together the flour, cocoa powder, bicarbonate of soda and baking powder, then add half to the batter and mix well, on a low speed. Tip in the remaining half and beat together, then increase the speed to medium and mix until the batter is smooth. Add the peanut butter and mix in, then place the batter in the fridge and allow to cool and set for 20-30 minutes. 

 In the meantime, preheat the oven to 170°C and line two baking trays with baking parchment. 

Once the batter has cooled down, spoon the mix on to the prepared trays. Make 16-20 mounds, each 3-5cm in diameter and spaced 2-3cm apart. Place the trays in the oven and bake for 10-13 minutes or until the sponges bounce back when gently pressed. Allow to cool completely on a wire rack before you add the filling. 

Put the gelatin powder and 25ml ofwater in a heat-proved bowl and stir until the gelatin become moist.

Boil a water in a small sauce pan (measure that the water is not higher than the gelatin bowl).

When the water boil take the sauce out of  the heat and place the gelatin bowl inside, stir until melt completely (when it melted you can let it sit in the pan and process the next  step).

In a sauce pan, put the sugar, glucose syrup and water and bring to boil over medium low heat.

 When the syrup reaches 100°C, start whisking the egg whites.

The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until the meringue is warm to touch pour the gelatin mixture into the meringue, and continue whisking it.

When the meringue cool whisk in the vanilla extract, butter (a little at a time) and icing sugar,

increase the speed to high and beat until light and fluffy.

 To finish, spread the flat side of one sponge with about 1-2 tablespoon of the  marshmallow fluff filling, then sandwich another sponge on top, with the flat side down. Continue sandwiching together the remaining sponges with the rest of the filling.

Chocolate Peanut Butter Whoopie Pie: 

Chocolate and peanut butter, I don't have to say more!