Espresso Balsamic Whoopie Pies with Maple Balsamic Cream

Ingredients

  • 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

Filling

  • 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

Directions

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

Shop Online

Print Friendly