Nutella and Cream Whoopie Pies


Nutella and cream has always been a popular combination at my house. When I was growing up Mum would make the crepes and Dad would whip the cream while I stuck my fingers into the jar of Nutella. Then crepes filled with Nutella and cream were occasionally dinner. It all goes so well together that I decided I had to fill whoopie pies with it. And it worked brilliantly!


I think I could quite possibly be the first to combine whoopies with Nutella and cream. American whoopie pies + European Nutella? No way anyone has done it yet. Americans are too busy baking with peanut butter to give poor old Nutella any notice!

For those of you who haven’t heard of it before, Nutella is a spread, made (primarily) of cocoa, ground hazelnuts, milk and sugar. It is thick and smooth and delicious, and is best eaten with a single spoon and a tall glass of milk. YUM.


NUTELLA AND CREAM WHOOPIE PIES

For the whoopie pies
I messed around with the Baked whoopie pie recipe until it was more of a brownie/cookie rather than a cake/cookie. Less cakey, more fudgy. Here is my version of the whoopie.

1/4 cup cocoa
1/3 cup boiling water
50g dark chocolate, melted
3/4 cup light brown sugar
1/4 cup canola oil
1 egg yolk
65ml buttermilk (1.3oz)
1/2 tsp vanilla essence
165g plain flour (5.8oz)
1/4 tsp salt
1/2 tsp baking soda

Preheat the oven to 180 C. Line 3-4 baking trays with parchment paper.

Put the cocoa in a large mixing bowl. Pour over the boiling water and whisk until it is completely combined and there are no lumps. Add the melted chocolate and whisk well.

Separately, mix together the sugar and canola oil. Add it to the cocoa mixture and whisk until it is incorporated. Add the egg yolk, whisking, and then the buttermilk and vanilla.

Once the wet ingredients are combined, add the flour, salt and baking soda. Stir the dry ingredients in gently with a rubber spatula.


Spoon tablespoons of the batter onto the lined trays. Bake for 8 minutes for a fudgy whoopie or 10 minutes for a cakier whoopie. Let them cool on the trays. Makes 22 whoopie halves.


For the filling
You have a few options here. You can follow my recipe and fill the whoopies with Nutella frosting and whipped cream. You could also just fill them with the Nutella frosting. Alternately, you could use straight Nutella smeared onto the pies along with whipped cream.

1/3 cup Nutella
1/4 cup margarine, softened
1/3 cup icing sugar
1/2 cup of double cream, whipped until stiff

To make the Nutella frosting, put the Nutella, margarine and icing sugar in the bowl of an electric mixer and beat on high for 3 minutes, until thick and smooth.


Once the whoopies are cool, it is time to assemble them! Match them up with their nearest brother of size. Frost the flat side of one half with the Nutella frosting.


Coat the flat side of the other half with whipped cream.


Sandwich the two halves together.


And you have a whoopie pie!

If you use just Nutella frosting they will look like this:


Continue with the rest of your whoopies. You need to keep these in the fridge because of the cream. Makes 11 whole whoopie pies.


They are even better the next day!



2 Thoughts on “Nutella and Cream Whoopie Pies

  1. Oh, us Yanks have discovered Nutella. They sell it in huge jar at Costco, lol. Yes, there is one in my cupboard of course. Why margarine instead of butter in the frosting? Any reason I can’t use butter since it’s all I have?

    • The recipe I found used margarine? There’s no reason you can’t use butter, I think they’re interchangeable when it comes to frosting. Butter has a stronger flavour though, so maybe use a little less :-)
      ps. glad you have discovered Nutella and love that it comes in huge jars at Costco! That place is like heaven.

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