I am never sure on how to classify a whoopie pie. Is it a cake or a cookie…it looks like a cookie, but tastes like a cake. So I just call it a cookie cake. Well, regardless of whether it is a cake or a cookie, it is mouth-wateringly scrumptious.
Rather than using the traditional chocolate sponge, I thought it would be good to incorporate a different flavour so being a coffee addict I naturally chose to base the flavours of my whoopee pie on coffee. With my enthusiasm for coffee firmly in place, I went full steam ahead and made a coffee flavoured buttercream to accompany them. If, like me, you adore all things cappuccino, espresso, café au lait (anything coffee basically!) then you will find the taste of these elegant whoopee pies incredibly moreish. I love eating them with, yes, you guessed it, a cup of aromatic coffee. I let myself drift away into coffee heaven for a while – the only difficult thing is resisting temptation to have more than one!
175g self raising flour
75g caster sugar
1 medium egg, beaten
5 tsp instant coffee dissolved in 2 tbsp warm water
200g icing sugar, sieved
To make the sponge:
Preheat oven to 180°C Fan / 160°C gas 4. Line 2 baking trays with baking paper.
Mix flour and sugar and rub in 75g of the butter until the mixture resembles fine breadcrumbs. Stir in the egg and 3 tsp of coffee and mix with your hands.
Divide the mixture into 12 balls. Place them on the baking trays ensuring there is plenty of space between them and bake for 15 minutes.
To make the buttercream:
Whisk 150g soft butter with 200g icing sugar until mixed well. Add 2 tsp coffee to the mixture and blend in.
When cool, sandwich biscuits in pairs with the buttercream.