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How to make chocolate espresso whoopie pies
Whenever a recipe called for instant espresso powder, I substitute instant coffee, preferably a dark roast. Just grind the granules with a mortal and pestle or press with the back of a spoon until it becomes a powder.
For The Center Frosting:
Freezing whoopie pies
Espresso Whoopie Pies
Makes 18 to 20 Whoopie Pies
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup hot coffee
- 2/3 cup unsweetened cocoa powder
- 2 tablespoons instant espresso powder or instant coffee granules
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 egg
- 1 1/2 teaspoon vanilla
Frosting for the center:
- 2 cups powdered sugar
- 3/4 cup (1 1/2 sticks) butter, softened
- 1 tablespoon instant espresso powder or instant coffee granules, dissolved in 2 tablespoons hot water
- 1 1/2 teaspoons vanilla
Sift flour, baking soda and salt into a medium bowl.
Whisk coffee, cocoa and espresso powder (or instant coffee) in a 2-cup measure until blended; cool to room temperature.
In mixer bowl, beat sugar and 1/2 cup butter on medium speed until light and fluffy. Beat in egg and 1 1/2 teaspoons vanilla.
Add half of the flour mixture and half of the coffee mixture; beat just until blended.
Beat in remaining flour mixture and coffee mixture until smooth.
Drop batter by rounded tablespoonfuls 2-inches apart onto prepared cookie sheets. I use a cookie scoop to reduce the mess and keep each cookie the same size.
Bake 10 to 12 minutes or until cookie springs back when lightly touched. Remove from oven and cool on cookie sheets 2 minutes. Remove cookies to wire racks and cool completely.
For The Center Frosting:
Beat powdered sugar and 3/4 cup butter in large bowl with mixer at medium speed until light and fluffy. Add espresso mixture and 1 1/2 teaspoons vanilla; beat until smooth.
Pipe or spread 2 tablespoons frosting on flat side of half of the cookies; top with remaining cookies.
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