With those crisp Autumn days are just around the corner, it’s time to make these dreamy Hazelnut & Chocolate Whoopie Pies with Guylian Sea Shell Chocolates. These whoopie pies are soft and light chocolate drop cakes, sandwiched with a rich hazelnut and chocolate spread and chopped hazelnuts and finished with decadent Guylian Sea Shell chocolates. Enjoy with a mug of hot chocolate for the perfect treat to warm your cockles on a cold autumn afternoon! For the perfect finishing touches to your Autumn bake, head to Guylian’s brand new Autumn Finishing Touches eBook (eBook link right here), which features my recipe for these whoopie pies and other delicious recipes to try this Autumn.
Each carefully crafted shell is a blend of delicious white, milk or dark Belgian chocolate, made from the finest West African cocoa beans and filled with the delicious Guylian roasted hazelnut praliné, which is still made with the original and artisan recipe of the company’s founding father, Guy Foubert. Chocolate connoisseurs all over the world love them for their exquisite taste, brilliance and beautifully sculpted marbled shapes. The seashell shapes are mini pieces of art and you can recognize a genuine Guylian Sea Shell by the G stamped on every chocolate. Their marbled and beautifully shining shell is made of a unique mix of Belgian milk, dark and white chocolate. No two seashells have exactly the same marbling pattern. The hazelnut praliné filling is still produced to Guylian’s unique recipe in copper kettles; the secret method of roasting and caramelizing fresh hazelnuts is what gives Guylian chocolates their signature taste.
Since 1998, Guylian has been the major sponsor of Project Seahorse, an international marine conservation organization. In total, Guylian has provided more than 2.0 million Euros in support of their programs. Guylian helps to raise awareness around the world through targeted outreach activities. Find out more on www.projectseahorse.org Project Cocoa is Guylian’s own programme to support sustainably sourced cocoa, powered by the Cocoa Horizons Foundation with the ambition to use 100% sustainable cocoa by 2025.Print
Makes 8 Large Whoopie Pies
For the Dough
- 300g Self Raising Flour
- 50g Cocoa Powder
- 2 tsp Bicarbonate of Soda
- 175g Light Soft Brown Sugar
- 1 Large Free Range Egg
- 75ml Vegetable Oil
- 150ml Buttermilk
- 1 tsp Vanilla Extract
- 75ml Boiling Water
For the Hazelnut Chocolate Butter Cream
- 88g Unsalted Butter, softened
- 88g Icing Sugar
- 175g Hazelnut Spread
- 75g Chopped Hazelnuts
For Finishing Touches
- 8 Guylian Sea Shell Chocolates
- Preheat the oven to 180C, line a couple of baking trays with parchment and set aside. In a large bowl, sieve the cocoa powder and self-raising flour, bicarbonate of soda, then stir in the sugar.
- In a separate jug, whisk the egg, oil, buttermilk and vanilla extract together, stirring into the dry ingredients. It will look dry, then add in the boiling water carefully. The mixture will magically turn to a thick airy batter.
- Using a tablespoon, drop a spoonful of the batter onto the prepared baking trays. Keep them well spread out as will spread in the oven. Bake for 12 minutes or until firm to touch. Peel off the paper and transfer to a cooling rack. Cool completely.
- Make the filling. Whisk the butter until light and creamy, slowly add the icing sugar spoonful at a time until it is all added. Whisk in the hazelnut spread until combined. Transfer to a piping bag with a star nozzle and chill for an hour to firm up.
- Match up the whoopie halves to two even shapes, and pipe on one side a good covering of the filling, then sandwich together, repeat with the remaining whoopie pies. Pour the chopped hazelnuts onto a plate, roll each of the whoopie pies edges in the hazelnuts to stick to the filling.
- Dab a small amount of the frosting on the top of each whoopie pie and add the finishing touches of a Guylian Sea Shell Chocolate to each one.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Cakes, Chocolate
- Method: Baking
- Cuisine: British
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