Try These Coffee Whoopie Pies on International Coffee Day
These fudgy whoopie pies are seriously more-ish
- 150g dark chocolate
- 100g salted butter
- 25g cocoa powder
- 125g self-raising flour
- 100g light Muscovado sugar
- 2 medium free-range eggs
- 2 tbsp Camp Coffee
- For the filling
- 60g unsalted butter at room temperature
- 120g sifted icing sugar
- 40g full fat cream cheese at room temp
- 2 tsp Camp Coffee
Preheat the oven to 180C fan and line two large baking trays.
Melt chocolate and butter together in a bain marie, or in the microwave on a medium heat for 30 second blasts, stirring in between.
In a separate bowl, mix the flour and cocoa powder together.
Whisk the eggs and muscovado sugar for one to two minutes on high with an electric whisk until thickened, pale, and a ribbon trail appears in the mix when the whisk is lifted out.
Add the chocolate and butter then mix for one minute on high. Add the Camp Coffee and whisk again to mix through. Fold in the flour mix.
Using two spoons or an ice cream scoop place dollops of batter on parchment-lined trays with space in between for spreading. bake for eight to nine minutes until just baked. These should remain a little fudge-like and be very soft and squidgy when baked as they will set as they cool and you want them to remain fudgy.
Leave to cool on the tray.
Once cool make the frosting. Best the butter until smooth and creamy, add the icing sugar and beat well until very pale and fluffy. Gently beat in the cream cheese and Camp Coffee and mix until combined.
Use a piping bag or spoon on the filling onto half the upturned soft cookies and sandwich with a second half to create the whoopie pies. Best eaten when fresh but these will keep in the fridge in an airtight container for up to three days. Remove and allow to come to room temp before eating.
Juliet Sear x Camp Coffee