Whoopie pie “Moccacino” with caramel cream

Votes: 1

How to Make - Whoopie Pie Mocha with Caramel Cream

Time: 2 hours.
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 578, total fat 24 G., saturated fats 14 G., proteins 5 G., carbohydrates 90 G., fiber 2 G., cholesterol 73 mg, sodium 374 mg, sugar 61 G.

Soft chocolate cookies with coffee notes are filled with caramel buttercream, so you can enjoy the luxurious taste of a mocha with every bite. Dulce de leche (a Latin American equivalent of boiled condensed milk) adds a caramel flavor to the buttercream, but you can also use thick caramel sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Cookie

2 cups premium flour
2/3 cup cocoa powder
1.5 tbsp instant espresso powder
1 teaspoon of baking soda
1 teaspoon fine salt
1 and 1/4 cups light brown sugar
110 g + 2 tbsp unsalted butter at room temperature
0.5 tsp vanilla extract
1 large egg
1 cup of sour milk or kefir (shake well)

Butter cream filling

165 g unsalted butter at room temperature
4 cups powdered sugar (450 g)
1/4 cup milk
1 tsp vanilla extract
0.5 cup dulce de leche or thick caramel sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, cocoa, coffee, brown sugar, eggs, sour milk, kefir, cream dolce de leche

Cooking the dish according to the recipe:

Line 2 baking sheets with parchment paper and spray lightly with cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt. In a large bowl, beat the brown sugar with the butter and vanilla extract with a mixer on medium speed until light and fluffy. Add the egg and beat until fully incorporated. Reduce the speed to low and add the flour mixture in three additions, alternating with two additions of the buttermilk, beating after each addition until fully incorporated.

Place 2 tablespoons of dough on each baking sheet, spacing them about 5 cm apart. Wet your fingers and gently shape the dough into a round shape, lightly smoothing the surface of each mound. Refrigerate until firm, about 30 minutes.
Preheat oven to 200°C.
Bake until the cookies spring back when lightly pressed, rotating the baking sheet halfway through baking, 10-12 minutes. Let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.
Butter cream filling:

In a large bowl, beat the butter with a mixer on medium speed until fluffy. Gradually beat in half of the powdered sugar. Beat in the milk 1 tablespoon at a time, then add the remaining powdered sugar and beat until smooth and creamy, scraping down the sides of the bowl as needed, about 3 minutes. Add the vanilla extract. Beat in the dulce de leche until fully incorporated.
Assemble a whoopie pie:

Flip half of the cookies over and pipe the filling onto them. Top with the remaining cookies to create sandwiches.