Eggnog Coffee Whoopie Pies
Whoopie Pie Ingredients:
- 1 1/2 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp kosher salt
- 1/4 tsp baking soda
- 6 Tbsp butter, room temperature
- 1/2 cup dark brown sugar
- 1/4 cup sugar
- 1 tsp vanilla extract
- 1 large egg, room temperature
- 1/3 cup strongly brewed New England Coffee Eggnog coffee, room temperature
Whoopie Pie Directions:
Preheat oven to 350F and line a large baking sheet with parchment paper. Set aside. In a small bowl mix together flour, baking powder, nutmeg, salt, and baking soda. Set aside. In a large bowl combine butter and sugars and mix well with a hand mixer. Add vanilla and egg and mix on high until lighter and fluffy. Add in 1/2 of the flour mixture and mix until just combined. Add in coffee and mix until just combined, then add in the remaining flour and mix until just combined. Drop a tablespoon on batter 2-inches apart on the prepared baking sheet and bake for 11 minutes until done. Remove parchment paper with baked cakes to a cooling rack, replace parchment paper with new sheet and scoop more batter onto it and bake. Repeat until batter is gone. Let cakes cool completely then make frosting.
Eggnog Frosting Ingredients:
- 4 large egg yolks, hard boiled
- 6 Tbsp butter, room temperature
- 3 1/2 cups confectioners sugar
- 2 Tbsp strongly brewed New England Coffee Eggnog coffee, room temperature
- 1/2 tsp vanilla extract
- 3/4 tsp freshly grated nutmeg
- 1/4 tsp ground clove
- 1/8 tsp kosher salt
- 2 Tbsp dark rum (replace with more coffee if not using)
Eggnog Frosting Directions:
Pass hard boiled egg yolks through a fine mesh strainer into a large bowl. Mix in the remaining ingredients, except rum, and beat on low until smooth then turn mixer to high and beat until light and fluffy. Mix the rum in by hand.
To make whoopie pies, spread a tablespoon of frosting onto the flat side of a cake top and top with another cake top, flat side touching frosting. Repeat until frosting is gone. Enjoy with a hot cup of coffee!
