Ruby Chocolate Whoopie Pies

Instructions

1. 1

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

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a medium bowl, whisk together flour and confectioners sugar.

   Tip: Sift the flour to remove any lumps.

3. 3

   In a large bowl, cream together butter and sugar until light and fluffy.

   Tip: Use an electric mixer for optimal results.

4. 4

   Beat in eggs one at a time, allowing each egg to fully incorporate before adding the next.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

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

   Tip: Stir until smooth and glossy.

6. 6

   Fold the flour mixture into the chocolate mixture until just combined.

   Tip: Avoid overmixing for a tender crumb.

7. 7

   Spoon the batter onto the prepared baking sheet, about 2.5 cm (1 in) apart.

   Tip: Use a cookie scoop or spoon for uniformity.

8. 8

   Bake for 12-15 minutes, or until the edges are lightly golden.

   Tip: Allow the cakes to cool completely on the baking sheet.

9. 9

   To assemble the whoopie pies, spread a dollop of ruby chocolate buttercream on the flat side of one cake, then sandwich with another cake.

   Tip: Use a small amount of buttercream to prevent the cakes from sticking together.

10. 10

    Dust the tops with edible gold dust and serve immediately.

    Tip: Store any leftovers in an airtight container in the refrigerator for up to 3 days.