Chocolate Espresso Whoopie Pies
Whoopie pies are the more portable cousin of the cupcake and these pies rely on a chocolate cake mix and a chocolate pudding mix to save time.
Chocolate Espresso Whoopie Pies
Cake:
3/4 cup water
1/2 cup canola oil
3 eggs
Chocolate cake mix
Chocolate pudding mix (4 serving box)
Filling:
1-1⁄3 cup heavy whipping cream
2⁄3 cup powdered sugar
4 teaspoon instant coffee
1 teaspoon vanilla extract
1. In a medium-sized mixing bowl whisk water, canola oil, and eggs until combined.
2. Add cake mix and pudding mix and whisk until smooth.
3. Scoop onto parchment-lined baking sheets sprayed with nonstick cooking spray. I used a 1-1/2 tablespoon scoop.
4. Bake at 350 degrees for 8-10 minutes or until the center springs back when gently pressed. Cool completely.
5. In a stand mixer fitted with a paddle attachment, beat cream cheese, powdered sugar, and vanilla until smooth.
6. Add whipping cream and whip using the whisk attachment until stiff peaks form.
7. Transfer to a piping bag fitted with a star tip. Pipe filling onto the bottom of one cake and top with another.
8. Keep in the refrigerator until ready to serve. Store leftovers in the refrigerator.