Marbled Mocha Whoopie Pies

Here are a few helpful tips before you get started:Take your butter and eggs out about an hour before you start baking. Whoopie Pies are best the day they are made, but they can be kept in an airtight container for two to three days. If they contain cream or cream cheese fillings they will need to be stored in the refrigerator. InstructionsPreheat oven to 350. Line 2-3 large cookie sheets with parchment paper. Sift together the flour, baking soda and salt.Place the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Beat in the egg followed by half of the flour mixture and then the buttermilk. Reserving 1 tablespoon, stir in the rest of the flour mixture and mix until thoroughly incorporated.Transfer half the batter to a second bowl. Stir the vanilla extract and remaining tablespoon of flour batter into one bowl. Stir the coffee or coffee extract and unsweetened cocoa into the second bowl. Gently swirl the two batters together to create a marbled effect.Pipe or spoon 20 mounds of the batter onto the prepared cookie sheets, spaced well apart to allow for spreading. Bake in the pre-heated oven, one sheet at a time, for 10-12 minutes (I only baked mine for 9 minutes in my oven so check them) until they are risen and just firm to the touch. Cool for 5 minutes, then using a palette knife transfer to a cooling rack and let cool completely.For the filling, place the chocolate in a heatproof bowl. Heat a scant 1 cup of the cream and the coffee in a small saucepan until boiling (Watch this! It went fast for me!), then pour over the chocolate and stir until the chocolate has melted. Let cool 20-30 minutes, stirring occasionally, until thickened. Beat the rest of the cream until it holds firm peaks. (I ended up being the chocolate as well because I couldn’t get it firm enough otherwise.)To assemble, spread the chocolate mixture on the flat side of the half of the cakes and top with the whipped cream. Top with the rest of the cakes.