Go back

Coffee whoopie pies

These dreamy coffee whoopie pies by Reka Csulak from Holy Whisk Blog are the perfect treat to enjoy with coffee...

Brought to you by Reka Csulak from Holy Whisk Blog

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.

Content continues after advertisements

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

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.

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.

Mix in the flour mixture and buttermilk gradually, combining until the batter is smooth.

Using 2 tablespoons, create small portions on a lined baking sheet, making sure you keep at least 4cm (1½in) between them.

Bake for 5 minutes on the top oven rack, then 5-7 minutes on the bottom oven rack. Cool completely.

For the ﬁlling

Combine the soft butter and marshmallow fluff, then mix in the vanilla extract and coffee extract.

Gradually sift the icing sugar into the bowl and stir to combine.

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.