This variation combines the richness of cocoa and coffee with the sweet tanginess of candied orange peel

for a truly grown-up whoopie pie.

mocha-orange whoopie pies
filliNg suggestioN: Espresso Cream (Recipe on ))Makes about 9 large or 24 mini whoopie pies

page 9)

2 cups (280 g) all-purpose flour ½ cup (70 g) unsweetened cocoa powder 1 teaspoon baking soda ¼ teaspoon salt 7 tablespoons brewed strong coffee 7 tablespoons vegetable oil ½ cup whole milk 1 cup (200 g) sugar 1 large egg ¾ cup (175 g) chopped candied orange peel, plus extra for finishing

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper. 2. In a bowl, sift together the flour, cocoa powder, and baking soda. Stir in the salt and set aside. 3. In a separate bowl, whisk together the coffee, oil, milk, and sugar. Whisk in the egg and stir in the candied peel. Slowly add the dry ingredients in two batches, mixing until just incorporated. Chill for 30 minutes. 4. Drop 18 large or 48 small scoops of batter, about 2 inches apart, onto the prepared baking sheets. Bake in the middle of the oven for 10–12 minutes for large whoopies or 8–10 minutes for mini whoopies, until the cakes are left with a slight impression when touched with a finger. 5. Remove from the oven to a wire rack and cool completely.
to assemble:

Spread a generous scoop of Espresso Cream (page 9) on the flat surface of a cooled whoopie. Top with another whoopie to make a sandwich. Once filled, chill for 10 minutes before rolling the sides of the whoopies in the extra candied peel.


the whoopie pie book

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