Coffee whoopie pies
These dreamy coffee whoopie pies by Reka Csulak from Holy Whisk Blog are the perfect treat to enjoy with coffee…
This recipe makes 6-8 servings.
Coffee whoopie pies
Ingredients
For the crust
- 240 g flour
- 60 g cocoa powder
- 1 heaped tsp bicarbonate of soda
- 1 tsp salt
- 230 ml buttermilk
- 1 tsp vanilla extract
- 125 g butter, at room temperature
- 125 g dark muscovado
- 1 free-range egg
For the filling
- 125 g butter, at room temperature
- 1 jar of marshmallow fluff
- 1 tsp vanilla extract
- 2-3 tsp Brazilian coffee extract
- 300 g icing sugar, sifted
Instructions
For the crust
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Preheat the oven to 175°C/Gas Mark 4. Whisk together the flour, cocoa, bicarb and salt in a bowl until combined. Combine the buttermilk and vanilla in a small bowl.
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Beat together the soft butter and muscovado sugar in a large bowl or with an electric mixer, then add the egg. Beat until combined well.
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Mix in the flour mixture and buttermilk gradually, combining until the batter is smooth.
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Using 2 tablespoons, create small portions on a lined baking sheet, making sure you keep at least 4cm (1½in) between them.
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Bake for 5 minutes on the top oven rack, then 5-7 minutes on the bottom oven rack. Cool completely.
For the filling
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Combine the soft butter and marshmallow fluff, then mix in the vanilla extract and coffee extract.
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Gradually sift the icing sugar into the bowl and stir to combine.
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Transfer the coffee marshmallow cream to a piping bag, then pipe it onto the flat side of a pie crust. Top with another crust piece to sandwich it together and repeat with the remaining pieces.
