Part of:
Whoopie pie
Ingredients:
- 3 tablespoons unsalted butter (at room temperature)
- 3 tablespoons oil
- ½ cup brown sugar
- 1 egg (at room temperature)
- 1 teaspoon pure vanilla extract or paste
- 1 teaspoon instant coffee powder or ½ teaspoon coffee extract
- ¾ cup all-purpose or cake flour
- ⅓ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons cream cheese (at room temperature)
- 1 tablespoon unsalted butter (at room temperature)
- 1 to 1 ½ cups powdered sugar {
Instructions:
- Beat butter with sugar and oil in a bowl for about 1 minute.
- Add egg, vanilla, and coffee and mix until well integrated.
- Sift the cocoa powder over this mixture and mix.
- Add sifted flour, baking soda, and salt in 2 parts. Integrate well but don't overbeat at this point; only mix to incorporate because the cakes will be tough if beaten too much. If using an electric hand mixer mix at low speed.
- Cover the bowl and refrigerate for about 2 hours, until firm enough to scoop.
- Preheat oven to 350°F (180°C).
- Line a cookie sheet with parchment paper.
- Scoop portions of chocolate dough and place with an inch or two of separation between them. I use a small or medium cookie scoop at the most as they grow quite a bit during baking.
- Bake for 12 to 15 minutes, until crackled, dry, and still slightly soft when barely pressed.
- Let cool completely on a wire rack and fill.
- Keep at room temperature for a day or two if you want, or put in airtight containers. You can also store the whoopies without filling for a few days and fill when ready to eat.
- Mix butter and cheese until creamy and smooth.
- Add 1 cup of powdered sugar little by little until it is very thick. Add more sugar if you want a thicker mixture. You might not need to use the whole 1 1/2 cups.
- Place a teaspoon or two of filling on the flat side of half of the cookies. Spread lightly without reaching the edges.
- Top with the second cookie and press lightly to the filling spreads and fills the whole cookie.