Step 1
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the flour, cocoa powder, instant espresso, baking soda, salt, baking powder, and cinnamon.
Step 3
In a small bowl or measuring cup, whisk together the sour cream, egg, pure vanilla extract, and water. Set aside until needed.
Step 4
In the bowl of a stand mixer, using the paddle attachment, cream the butter and Redpath® Dark Brown Sugar on medium-high speed until mixture is pale in colour and creamy; about 3 minutes.
Step 5
Add the flour mixture to the bowl. Mix until just moistened; the mixture should look sandy. Scrape down the sides of the bowl. Pour the sour cream mixture into the bowl. Mix on low speed until just combined; 30 seconds. Increase speed to medium and beat until mixture is well combined; 2 minutes.
Step 6
Using a small ice cream scoop (1¼ inch / 3-centimetre scoop), scoop equal-sized mounds onto the lined baking sheet. Place baking sheet into the fridge to chill slightly; about 10 minutes. Shape chilled mounds into even-sized balls before placing into the preheated oven.
Step 7
Bake for 12 to 15 minutes, or until the tops are set and, when gently pressed, spring back slightly. Remove from oven and let cool slightly on the pan for 5 minutes before carefully transferring to a wire cooling rack to cool completely.
Step 1
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth and creamy on medium speed. Scrape down sides of bowl, sift in the Redpath® Icing Sugar and cornstarch. Sprinkle in the salt. Beat on low speed until butter is coated with the icing sugar. Increase speed to medium-high speed and mix until mixture looks like wet fine sand. Add in the cubed cream cheese and vanilla extract, and beat on low speed until cream cheese is coated. Increase speed to medium-high and whip until creamy and no lumps remain.
Step 2
Fit a piping bag with a plain or star piping tip. Fill bag with the cream cheese filling. Set aside. If the filling is too soft, place into the fridge to slightly firm up before piping.
Step 1
In a small bowl, whisk together the cocoa powder, ground cinnamon, and cayenne pepper. Add the spiced cocoa mixture when adding the icing sugar.
Step 1
Add the orange zest and the orange extract (if using) when adding the vanilla extract.
Step 1
Pipe or spoon about a tablespoon of the cream cheese filling onto the flat side (bottom) of one cookie. Gently press another cookie, flat side down, onto the filling. Repeat process with the remaining cookie halves until all whoopie pies are assembled.
Step 2
Place finished cookies in the fridge to allow the filling to set; about 5 minutes. Mini Chocolate Whoopie Pies can be kept in an airtight container in the fridge for up to 4 days.
*Substitute instant coffee if instant espresso is unavailable.
*Ensure all ingredients, especially the cream cheese and butter, are at room temperature before proceeding with the recipe.
*Whoopie pies should be completely cooled before assembling.
*Redpath® Golden Yellow Sugar can be substituted for the Redpath® Dark Brown Sugar. Note that the colour of the whoopie pies may be slightly lighter, and the caramel notes may be less distinct.
