VANILLA WHOOPIE PIES WITH BUTTERY MOCHA FILLING

Serves: 12

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VANILLA WHOOPIE PIES WITH BUTTERY MOCHA FILLING

Ready in: 50 MinTotal time: 50 Min

Recipes Courtesy of Abby Dodge www.abbydodge.com Pastry Chef Abby Dodge is our Resident Pastry Chef on the Radio, a widely respected baking expert as well as a popular cookbook author, food writer and instructor. She studied in Paris at La Varenne and is the author of nine cookbooks, her newest entitled "Mini Treats & Handheld Sweets~Delicious Desserts to Pick up and Eat".

Ingredients

FOR THE WHOOPIES:

• 2 cups (9 ounces) unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 6 tablespoons (3 ounces) unsalted butter, softened
• 1 cup (7 ounces) granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup buttermilk, at room temperature

FOR THE FILLING:

• 3 tablespoons heavy cream
• 1 tablespoon instant coffee granules (decaffeinated or regular)
• 8 tablespoons (4 ounces) unsalted butter, at room temperature
• 2 cups (8 ounces) confectioners’ sugar
• 3 tablespoons natural, unsweetened cocoa powder, sifted if lumpy
• Pinch of table salt
• Colored sprinkles, for garnish (optional)

Instructions

MAKE THE WHOOPIES:

1. Position an oven rack in the center of the oven and heat the oven to 350°F. Line three cookie sheets with parchment or nonstick baking liners.
2. Whisk the flour, baking powder, baking soda, and salt in a medium bowl until well blended and no lumps remain. Put the butter and sugar in a large bowl. Beat with an electric mixer fitted with the paddle attachment on medium speed until well blended and smooth, about 3 minutes. Add the eggs, one at a time, beating until just blended between additions. Add the vanilla with the last egg. Stop to scrape down the bowl and the beater as needed. Add half of the flour mixture and mix on low speed until just blended. Add the buttermilk and mix until just blended. Add the remaining flour mixture and mix on low speed until just blended.
3. Using a 1-tablespoon mini scoop, shape the dough into balls and arrange about 1 1/2 inches apart on the prepared cookie sheets. Bake, one sheet at a time, until a pick inserted in the center of one whoopie comes out clean, 9 to 11 minutes. Move the sheet to a cooling rack, let the whoopies sit for 10 minutes, and then transfer them to a rack to cool completely.

MAKE THE FILLING:

1. Put the heavy cream and instant coffee in a small ramekin and stir occasionally until the coffee is dissolved.
2. Put the butter, confectioners’ sugar, cocoa powder and salt in a large bowl. Beat with an electric mixer fitted with the whisk attachment on medium speed until well blended and smooth, about 2 minutes. Add the heavy cream mixture. Continue beating until smooth and fluffy, about 2 minutes.

ASSEMBLE THE WHOOPIE PIES:

1. Turn half of the cooled whoopies over so they are flat side up. Spoon a slightly rounded 1 tablespoon of the filling onto the center of each whoopie. Top with the remaining whoopies, flat side down. Press gently on each cookie to spread the filling almost to the edge. Roll the edges of the whoopie pies in colored sprinkles, if desired. Whoopies can be served immediately, chilled for 30 minutes or refrigerated for up to 2 days. They are best when served slightly chilled.

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