Malteser Whoopie Pies

Apparently today (October 14) is National Dessert Day! I’ve never made a malted anything before and this is the first time I’ve actually bought Ovaltine. I do like Maltesers though.

Maltesers are the same as Whoopers in the US. I really liked the filling in these. I started rolling the edges in crushed Maltesers but they weren’t really staying.
This worked way better! I put some filling on and then dipped it in the bowl of crushed Maltesers. It has the same look but with more chocolate! It also stopped the filling from sliding out the sides. The picture at the top was rolled.
Classic Chocolate Whoopie
adapted from Whoopie Pies
1 2/3 cups all purpose flour
2/3 cups unsweetened cocoa powder
1 1/2 tbs baking soda
1/2 tsp salt
4 tbs unsalted butter at room temperature
4 tbs vegetable shortening
1 cup dark brown sugar (packed)
1 large egg
1 tsp vanilla extract
1 cup milk (I used soy with 1 tbs apple cider vinegar)
1. Preheat oven to 375 F/190 C and line 2 baking trays with parchment paper.
2. Sift together the flour, cocoa powder, baking soda, and salt into a small bowl.
3. In a large bowl beat with a electric mixer the butter, shortening and brown sugar on low speed until combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
4. Add half the flour mixture and half of the milk to the batter and beat on low until incorporated. Scrape down the sides of the bowl and add the remaining flour mixture and 1/2 cup of milk and beat until completely combined.
5. Using a spoon (I used my cookie scoop), drop 1 tbs of batter onto the baking sheets, spacing each scoop 2 inches apart. Bake one sheet at a time (I did 2 at a time) for 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheets for 5 minutes before removing to a wire rack to cool completely.

Malteser Filling

adapted from Whoopie Pies
4 tbs unsalted butter at room temperature
1 3/4 cup icing sugar
4 tbs Ovaltine powder
3 tbs whipping cream (I used soy cream)
1/2 tsp vanilla extract
1 cup Maltesers

1. In a large bowl beat together the butter and sugar on low speed until combined.
2. Add the Ovaltine powder, cream and vanilla and beat until smooth about 3 minutes.

3. Crush the Maltesers in a food processor and put in a bowl. Spread some filling on one cake dip in the crushed Maltesers and place another cake on top.

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