A delicious recipe from the website Adventures in Cooking: Cappuccino Whoopie Pies With A Salted Chocolate Ganache.
INGREDIENTS:
Cappuccino Whoopie Pies
1 cup sugar
2/3 cup (11 tablespoons) butter
2 large eggs
1 tablespoon vanilla extract
2/3 cup milk, plus 1 tablespoon (divided into 1/3 and one of them has been warmed with coffee grinds)
2 tablespoons finely ground coffee
1 tablespoon dutch cocoa
1/4 teaspoon coffee extract
3 cups flour
2 teaspoons baking powder
1 teaspoon salt
Salted Chocolate Ganache
24 ounces dark chocolate
1/4 cup plus 1 tablespoon cream
1 teaspoon fleur de sel or sea salt
Begin by preparing the ganache. Heat the dark chocolate and cream in the top of a double boiler until melted, stirring constantly. Remove from heat and stir in the salt. Allow to cool to room temperature, when completely cooled it should be spreadable, and like peanut butter in texture.
While the ganache is cooling, you can prepare the whoopie pies. In the bowl of an electric mixer, cream together the butter and sugar at medium-high speed. Add the eggs, one at a time, and the vanilla extract. Add 1/4 cup of the milk and mix until the batter is smooth.
Preheat the oven to 400 degrees Fahrenheit. Separate the batter into two equal sized halves in two separate bowls.
One batter will be the plain vanilla portion of the whoopie pie and the other batter will be the espresso portion.
Add the remaining tablespoon of milk, coffee grinds, dutch cocoa, and coffee extract to one of the bowls and mix until incorporated. Add 1 and 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt to each bowl and mix until the flour is just incorporated.
Line a baking sheet with parchment paper and place 1 teaspoon of the espresso batter on the sheet, and place one teaspoon of the vanilla batter on top of it.
Use a toothpick to give the batter mound 2-3 good stirs to create a swirl pattern on top. Be cautious of stirring it too much, though, as this will exhaust the flour and make the texture of the cookie tighter and have less of a crumb.
Repeat this process until the pan is full, leaving a 2-inch space between each cookie.
Place the pan in the oven and bake for 6-8 minutes, or until the cookies have set and are springy to the touch, like little cakes.
Remove from the oven and allow to cool for 10 minutes before moving them to a wire rack to cool completely.
To assemble, spread the desired amount of filling on the bottom of one cookie, then place the bottom of another cookie on top and press down gently to set it in place. Voila! You have made your very own whoopie pie.
Repeat this process until you’ve used up all of the filling and/or cookies. Serve immediately.
