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Cappuccino whoopies
Cappuccino whoopies
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulge in delicious coffee-infused white chocolate whoopie pies.
Ingredients:
  • 125g butter, softened
  • 155g brown sugar
  • 55g caster sugar
  • 1 egg
  • 2 tsp instant coffee
  • 15.00 gm boiling water
  • 300g plain flour
  • 2.50 gm bicarbonate of soda
  • Cocoa powder, to dust
  • 180g white chocolate, finely chopped
  • 125ml thickened cream
  • 20g butter, chopped
Instructions:
  • Prepare the white chocolate ganache by placing the chocolate in a medium heatproof bowl. Then, heat the cream and butter in a small saucepan until it boils. Pour the hot mixture over the chocolate and stir until smooth. Chill in the fridge for 30 minutes until it's almost firm, then stir until it becomes a soft paste.
  • Preheat the oven to 180°C and prepare 4 baking trays by lining them with parchment paper.
  • In a medium bowl, use an electric mixer to beat together the butter and sugars until pale and creamy. Add the egg and beat until well combined. In a small bowl, combine the coffee and water, then add it to the butter mixture and stir to combine.
  • Alternate adding the flour, bicarbonate of soda, and buttermilk while gently stirring until just combined.
  • Place heaping tablespoons of the mixture onto the prepared trays, leaving 5cm of space between them for spreading. Bake two trays at a time, switching their positions halfway through, for 8-10 minutes or until the cookies are puffed and golden. Allow them to sit for 5 minutes to cool slightly, then transfer them to a wire rack to cool completely. Repeat with the remaining trays.
  • Place the whoopies, base-side up, on a clean work surface. Spread a layer of white chocolate ganache on half of the cakes, then sandwich with the remaining cakes. Dust with cocoa powder and enjoy!

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