Recipes Mocha whoopies

Recipes Mocha whoopies

Recipes Mocha whoopies

Recipes Mocha whoopies Create decadent coffee butter cream to add the final touches to these beautiful whoopie pies. Mocha whoopies

Ingredients

  • 125g butter, with room temperature
  • 160g (1 cup, gently packed) dark brown sugar
  • 1 tablespoon instant coffee granules, dissolved in 1 tablespoon hot water
  • 1 egg
  • 50g (1/2 cup) cocoa powder, sifted
  • 1 teaspoon bicarbonate of soda
  • 300g (2 cups) plain flour
  • 310ml (1/4 cups) buttermilk

Coffee butter cream

  • 125g butter, at room temperature
  • 230g (1/2 cups) icing sugar mixture
  • 1 tablespoon instant coffee granules
  • 2 teaspoons hot water
  • 2 teaspoons milk

Coffee glace icing

  • 1 egg white
  • 250g pure icing sugar, sifted
  • 1/2 teaspoon instant coffee granules, dissolved in 1/2 teaspoon hot water

Method

  • Step 1 Preheat oven to 190�C. Line 2 baking trays with non-stick baking paper. Use an electric beater to beat the butter, sugar and coffee in a bowl until pale and creamy. Beat in the egg.
  • Step 2

    Stir in the cocoa and bicarbonate of soda to combine. Use a metal spoon to fold in flour and buttermilk, in alternating batches, until just smooth. The mixture should be a little stiff.

  • Step 3 Use a 3cm-diameter ice-cream scoop to place rounds of the mixture onto prepared trays, leaving 5cm for spreading. Use your finger to smooth mixture around the edges.
  • Step 4

    Bake, swapping the trays halfway through cooking, for 10 minutes or until firm. Cool slightly. Place on a wire rack to cool completely. Repeat, in 2 more batches, with remaining mixture.

  • Step 5

    To make the filling, beat butter and icing sugar in a bowl to combine. Dissolve coffee in water. Add coffee mixture and milk to butter mixture and beat to combine.

  • Step 6

    Place whoopies, base-side up, on a clean work surface. Spoon the filling into a piping bag fitted with a 5mm fluted nozzle. Pipe stars onto a whoopie base before topping with another whoopie. Pipe half the whoopies with the coffee butter cream.

  • Step 7

    Top with remaining whoopies and press lightly to sandwich together.

  • Step 8 To make the icing, whisk the egg white in a large bowl until frothy. Gradually whisk in the icing sugar until smooth and glossy. Whisk in the coffee until the mixture is spreadable.
  • Step 9

    Spread tops with coffee glac� icing. Top each whoopie with 2 coffee beans.