Milk Chocolate Whoopie Pies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Tip: Optional: Use a silicone mat for easy cleanup.

2. 2

   In a medium bowl, whisk together the flour, sugar, cocoa powder, and milk powder.

   Tip: Make sure to sift the dry ingredients for an even texture.

3. 3

   In a large bowl, use an electric mixer to beat the butter and eggs until light and fluffy.

   Tip: Don't overmix the batter, or it may become too dense.

4. 4

   Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients.

   Tip: Make sure to scrape down the sides of the bowl after each addition.

5. 5

   Melt the milk chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir in the confectioners' sugar until smooth.

6. 6

   Spoon the batter into a piping bag fitted with a large round tip.

   Tip: Pipe onto the prepared baking sheet in 10-12 equal portions, about 2.5 cm in diameter.

7. 7

   Tap the baking sheet gently to remove any air bubbles.

   Tip: This will help create a smooth, even surface for the filling.

8. 8

   Bake for 15-18 minutes, or until a toothpick inserted into the center of a cake comes out clean.

   Tip: Allow the cakes to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

9. 9

   To assemble the whoopie pies, spread a small amount of the chocolate filling on one half of each cake.

   Tip: Use a piping bag or a spatula to spread the filling evenly.

10. 10

    Top with the remaining cake half, pressing gently to adhere.

    Tip: Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.

11. 11

    To make the chocolate filling, beat the softened butter and confectioners' sugar until light and fluffy.

    Tip: Add the melted chocolate and mix until smooth.