Mocha Whoopee Pie Recipe

INGREDIENTS

In a small bowl combine the flour, cocoa powder, espresso powder, baking soda, and salt. Set aside.1 cup all-purpose flour,⅔ cup dark chocolate cocoa powder,2 tablespoons espresso powder,1 teaspoon baking soda,⅛ teaspoon kosher salt
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until light and fluffy, about 2 minutes. Add the egg and vanilla and mix until incorporated. Turn mixer to low and slowly add in flour mixture.½ cup unsalted butter,½ cup granulated sugar,½ cup brown sugar,1 large egg,1 teaspoon pure vanilla extract
Add in the milk and stir to combine. Refrigerate batter for 1 hour.2 tablespoons milk
Preheat oven to 350°F. Drop dough in 1-tablespoon-sized drops onto a parchment-lined baking sheet. Bake for 11-13 minutes, until set. Cool completely.

Beat together the powdered sugar, espresso powder, shortening, and vanilla. Mixture will seem dry at first. Add cold water until mixture becomes spreadable.2½ cups powdered sugar,1 tablespoon espresso powder,½ cup vegetable shortening,1 teaspoon pure vanilla extract,2 teaspoons cold water

Make sure your baked cookies cool down completely before you attempt to add the filling to them.
When preparing the filling, it will look dry at first. Continue adding a little bit of water until it is spreadable.
You can eat these cookies as is or dip them in your cup of coffee.

Storage: Store mocha whoopie pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.