Strawberry Chocolate Whoopie Pies

Directions

1. 1

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2. 2

   In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda, and salt. Stir with a whisk and set aside.

3. 3

   In a small bowl, combine the buttermilk, heavy whipping cream, and espresso powder. Stir to combine and set aside.

4. 4

   In the bowl of your mixer, add the butter and sugar. Beat on medium speed for 2 minutes, or until light and fluffy. Use a rubber spatula to scrape down the sides and bottom of the bowl.

5. 5

   Add the egg and beat on medium speed just until combined or until you no longer see the yolk.

6. 6

   Add the flour and buttermilk mixture a little at a time, starting and ending with the flour mixture and mixing just until combined.

7. 7

   Place the mixing bowl in the refrigerator for about 30 minutes.

8. 8

   Preheat the oven to 350° and line a baking sheet with parchment paper.

9. 9

   Using a medium (1 ½ tablespoons) cookie scoop, or two spoons, drop 6 scoops of batter onto the prepared baking sheet. Bake at 350° for 9-11 minutes, or until the edges are set. Cool for 2 minutes before transferring to a cooling rack to cool completely.

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11. 11

    Place freeze dried strawberries in a food processor or blender and process until a fine powder forms. Set aside.

12. 12

    In the bowl of your mixer, beat the butter on medium speed for 4 minutes or until butter is pale in color.

13. 13

    Add powdered sugar, strawberry powder, vanilla, and salt and beat for 4 minutes or until light and fluffy.

14. 14

    Add the whipping cream and beat until light and fluffy, about 2 minutes.

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16. 16

    Place frosting in a pastry bag fitted with a round tip or a ziplock bag with a corner cut out.

17. 17

    Pipe the frosting onto the flat side of one chocolate cake piece. Gently press a second cake round on top. Repeat with remaining cake rounds and frosting. Sprinkle with a dusting of powdered sugar, if desired