Strawberry Chocolate Whoopie Pies

Directions

For the Chocolate Cake Rounds:

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

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

3. 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.

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

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

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

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

8. 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.

For the Strawberry Buttercream:

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

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

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

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

To Assemble:

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

2. 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