Introducing the Irish Coffee Whoopie Pie
Still don’t know what Irish sweet to cook up for tomorrow? Lucky (pun intended) for you we have another easy St. Patty’s goodie up our sleeves that will have you feeling like you tasted the end of the rainbow. Jessica here with one simple question: What is better than a whoopie pie? A shamrock shaped one, of course.
The Northeastern US may be the birthplace of the classic whoopie pie, but we have clearly made it our own by adding espresso to the batter and a dash of Baileys liqueur to the filling: the Irish Coffee Whoopie Pie. By baking them in a shamrock mold and filling them with a subtle Baileys cream, you’ve got the perfect little lucky charm on the menu for your next dessert.
CAKE Ingredients:
– 1 cup all purpose flour
– 1/3 cups cocoa powder
– 1/2 teaspoon baking soda
– 3/4 teaspoon kosher salt
– 1/2 cup well-shaken buttermilk
– 1 teaspoon vanilla extract
– 4 tablespoons unsalted butter
– 1/2 cups brown sugar
– 1 egg
– 2 teaspoons. instant espresso powder
For the FILLING:
– 8 ounces whipping cream
– 1 teaspoon vanilla extract
– 1/2 cup marshmallow cream (jarred)
– 2 tablespoons Baileys Irish Cream
First, preheat your oven to 350 degrees F. Mix together flour, cocoa, baking soda, and salt.
In another bowl, cream together butter and sugar. When light and fluffy, add in egg. Add vanilla and buttermilk. Add the espresso powder the very last minute and stir well. Combine the flour mixture with the batter.
Spray mold liberally with cooking spray. They will release very easily without breaking once cooled. Using a cookie scoop, fill each shamrock about half way with chocolate batter. (**If pressed for time, use a Devil’s Food cake mix. Cut the water down to 3/4 of a cup and add 3 tablespoons flour and espresso powder.)
Bake for 10-12 minutes.
While cakes are baking, prepare the filling. First, whip cream into peaks. Gently fold in marshmallow cream and vanilla. Add the Bailey’s last and stir gently. Refrigerate until ready to assemble the whoopie pies.
Take your shamrocks out of the oven and let cool completely. Gently take the shamrocks out of the mold. Using a serrated knife, slice the top of all the whoopie pie cakes so it is flat on both sides.
Layer icing on the sliced side (the side that was the bottom of the mold will be on the outside of the assembled pie).
Press together and there you have it!
What are your favorite recipes for changing up the classic whoopie pie? Share ideas with us in the comments below.
