Espresso Balsamic Whoopie Pies with Maple Balsamic Cream


  • 1/3 cup Bella Oliva “Melgarejo” Hojiblanca EVOO
  • 3/4 cup packed light brown sugar
  • 1 large egg
  • 1 tablespoon Bella Oliva Espresso Balsamic Vinegar
  • 1-1/2 cups flour
  • 1/3 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup milk


  • 1/2 cup cold water
  • 2 teaspoons unflavored gelatin
  • 1 2/3 cup whipping cream
  • 1/2 cup granulated sugar
  • 1 tablespoon Bella Oliva Maple Balsamic Vinegar


Preheat oven to 350 degrees F. Position racks in the upper and lower thirds of the oven. Coat 2 large baking sheets with parchment paper and cooking spray.

To prepare cookies:

Beat oil, brown sugar, egg and espresso balsamic in a large bowl with an electric mixer on medium speed until combined. Whisk flour, cocoa, baking powder, baking soda and salt in a medium bowl. Gradually add the dry ingredients to the wet ingredients, alternating with milk; beat until smooth. Let the batter stand for 15 minutes. Drop batter by the tablespoonful onto the prepared baking sheets, spreading the batter into a 2- to 3-inch circle with the back of a spoon. Each large baking sheet accommodates8 cookies; they will be close together. If you would like more bite size cookies, use 1 tsp of batter for each cookie. Bake the cookies until firm to the touch, about 8 minutes. Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining batter.

To prepare filling:

While the cookies cool, stir the gelatin in a small bowl with ½ cup warm water. Stir until mixture is smooth and gelatin has completely dissolved. Set aside. Beat cream, sugar and maple balsamic vinegar in a medium bowl with an electric mixer on high speed until very thick, about 1 minute. With the mixer beating, add the gelatin mixture in a steadysteam until well combined. Cover and refrigerate until the cream filling is thickened to the consistency of pudding, about 30 minutes. Whisk again.

To assemble whoopie pies:

Turn half the cookies bottom side up and top with a heaping tablespoon of the cream. Alternatively, put cream into a pastry bag and pipe the cream onto the cookie. Top with the remaining cookies. Chill in the refrigerator until the filling is set, about 30 minutes.

Makes 16 Pies

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