Whoopie Pies

I love these whoopie pies because they’re so soft and delicate. They’re like little cream filled chocolate pillows. The coffee is a key ingredient in this and all of my other chocolate-based recipes. Thanks to Ina Garten, I now know that coffee contributes significantly in emphasizing the chocolate flavor. It’s the supporting actor every chocolate recipe needs to truly shine.

Ingredients

1 ½ sticks of unsalted butter, softened

3/4 cup neutral oil

3/4 cup granulated sugar

3/4 cup brown sugar

3 large eggs

1 tsp. vanilla extract

1/2 cup sour cream

1/2 cup hot brewed coffee

2 cups all purpose flour

2 tsp. baking powder

1 cup cocoa powder

1/4 tsp. table salt

Directions

Preheat oven 350 degrees Fahrenheit.

Line a baking sheet with parchment paper.

Cream together butter, oil, and sugars with mixer on medium for three to five minutes.

With mixer still on medium, add vanilla. Then add eggs, one at a time.

Mix together coffee and sour cream. Set aside.

In a separate bowl, sift together dry ingredients.

Then, in alternating turns, add the dry ingredients and coffee/sour cream mixture to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.

Using an ice cream scoop, place a scoop of batter on the baking sheet. Continue doing so until you’ve filled up the pan, spacing each ball of batter a couple inches apart.

Bake for 12 minutes, then place cakes on a baking rack to cool for another 10-15 minutes.

After cakes have cooled, fill them with the marshmallow frosting.

Enjoy!