Coffee and Dessert - Mexican Chocolate Whoopie Pies with Mocha Filling

My old-fashioned traditional Whoopie Pie recipe is great; they are always delicious and other Whoopie Pies never seem to compare. I recently decided that I would like to make adjustments to my recipe for a new flavor. Since I am a fan of Mexican chocolate cake, I came up with some changes and additions. I added chili powder and cinnamon in the cake, and substituted some cold brewed coffee and cocoa powder in the filling. Not only did they smell amazing while they were in the oven, but the results were outstanding!

Mexican Chocolate Whoopie Pies with Mocha Filling

1-1/2 cups sugar

1/2 cup shortening

2 eggs

1/2 cup sour milk*

1/2 cup cocoa and 1/2 cup hot water (I used dark cocoa powder)

2-2/3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon chili powder or cayenne

2 teaspoons cinnamon

1 cup mini chocolate chips

* To sour milk, add 1-1/2 teaspoons vinegar or lemon juice and enough milk to make 1/2 cup)

Preheat oven to 350 degrees F.

1. In a medium bowl mix sugar, shortening, eggs and sour milk; mix well.

2. In a large bowl combine the 1/2 cup cocoa and 1/2 cup hot water; mix in flour, baking powder, baking soda, chili powder and cinnamon. Mix in the wet mixture. Stir in the mini chocolate chips.

3. Drop on a cookie sheet the size of a tablespoon. Bake for 10 to 15 minutes. Remove from cookie sheet to cool. Repeat until all cookies are done.

Filling

Combine in small pan:

3 tablespoons flour

5/8 cup milk

2 tablespoons cold brewed coffee

Cook and stir until thick and lumpy. When cool, beat until smooth.

Add:

3/4 cup sugar

2 tablespoons cocoa powder

1 teaspoon cold brewed coffee

3/4 cup shortening

Whip until creamy. Put filling on one cookie and top with another. Continue until all cookies are filled.

Enjoy your Whoopie Pies!