Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup (170g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) buttermilk
  • ½ cup (120ml) hot coffee, brewed strong
  • 1 cup (225g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons (30-60ml) milk or heavy cream, more or less as needed

Instructions:

  1. Whisk together flour, cocoa, baking soda, baking powder, and salt.
  2. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla.
  3. Alternate adding dry ingredients and buttermilk, ending with dry ingredients. Stir in hot coffee.
  4. Cover and chill dough for at least 30 minutes.
  5. Preheat oven to 375°F (190°C). Line baking sheets.
  6. Drop rounded tablespoons of dough onto baking sheets.
  7. Bake for 10-12 minutes. Cool on wire rack.
  8. Beat softened butter until fluffy for the filling.
  9. Gradually add sifted powdered sugar, then vanilla.
  10. Add milk or cream until smooth and spreadable.
  11. Spread filling on half the cookies and top with the other half to create whoopie cookies.