It’s fall and time to make whoopie!!!! Pies that is……………This is a recipe inspired by my mom’s recipe combined with a Martha Stewart recipe and the cream cheese filling is a mash-up as well of various recipes. The twist is the added espresso powder to give these a richer depth of chocolate flavor with a hint of coffee. AMAZING!
A few tips………
* I use an OXO 2 tbsp. sized-scoop for making the cakes and for putting the filling on the cakes when cooled. This ensures even-sized tops and bottoms and make a nice single serving without being too small or too big.
* The cakes and the filling can be made ahead and frozen separately so that you could pull a few out of the freezer and make them ON-DEMAND so they are nice and fresh.
* You can also make the whole whoopie pie and freeze all assembled to pull out for a nice fresh tastes-like-just-baked dessert.
* When getting ready to assemble, I set up a tray (see next item) with the bottom layer of cookies, then top with filling, add 2nd cookie. This way you don’t have to handle them too much once put together because they can be messy and squish and get filling on the outside of the cookie. With less handling, they look more professional and more presentable.
* I prepared my whoopie pies on a disposable foil pan you get at the grocery store. Each small broiler pan holds 12 whoopie pies in a nice flat area, easy to store in the top rack of your freezer. Cover with foil. So easy to then just lift the corner to pull out a nice goodie whenever the urge strikes!
* If transporting, making ahead works really well, pull out of the freezer and by the time you get where you are going, take off foil and serve.
Whoopie Pies w/hint of coffee
little chocolate treats perfect for fall with a coffee, makes a great presentation to bring for a gathering
Ingredients
- Dry Ingredients:
- 3 1/2 cups all-purpose flour
- 1 tsp. salt
- 1 1/2 cups unsweetened cocoa powder
- 1 TBSP. baking soda
- 1 tsp. baking powder
- 1 tsp. (heaping) espresso powder (more if you want a richer coffee flavor)
- Wet Ingredients:
- 1 cup (2 sticks, 4 oz ea) unsalted butter, room temp
- 1 1/2 cups sugar
- 2 eggs
- 2 cups buttermilk, room temp
- 2 tsp. pure vanilla extract
- Cream cheese filling:
- 2-8oz. packages cream cheese, softened (low fat works also)
- 1/2 cup butter, softened
- 1/2 cup crisco shortening
- 1 cup marshmallow fluff
- 1 1/2 cups sifted confectioner's sugar
- 1 tsp. pure vanilla extract
Directions
- Step 1 Preheat oven to 400 deg
- Step 2 Line baking sheets with parchment paper
- Step 3 Sift dry ingredients together.
- Step 4 In a stand mixer using paddle attachment, cream butter and sugar until light and fluffy.
- Step 5 Add eggs, buttermilk, and vanilla.
- Step 6 Mix until combined.
- Step 7 Add sifted dry ingredients one scoop at a time.
- Step 8 Scoop batter onto cookie sheets.
- Step 9 Bake 12 min. Tops will be puffed and slightly crackly.
- Step 10 Remove from oven and transfer cookies to a cooling rack.
- Step 11 Meanwhile, mix all cream cheese filling ingredients in a stand up mixer (or by hand) to combine until smooth.
- Step 12 When cookies are cool, use a 2 tbsp. scoop to put one scoop of cream cheese filling on one cookie. Top with 2nd cookie, don’t push down too hard or filling will come oozing out.
- Step 13 Store in airtight container or freezer as described above.
Haven’t had a whoopie pie in ages, these look so yummy! Def yes to anything with Marshmallow Fluff in it!!