Chocolate Whoopie Pies With Baileys Butter Cream from Jo Cooks
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Use a rubber spatula to gently fold the dry ingredients into the wet ingredients. Make sure to scrape down the sides and bottom of the bowl as you fold. Fill a piping bag with batter and pipe quarter-sized dollops 1-inch apart onto greased baking sheets. Bake for 10 minutes, until a toothpick inserted into the center of one whoopie comes out clean. Place cookies onto wax paper to cool while you bake the remaining batches.
In a medium bowl, stir the brown sugar and oil together. Add this to the cocoa mixture and whisk until combined. Add the egg, vanilla, and buttermilk and whisk until smooth.
In a large bowl, whisk together the flour, salt, baking powder, and baking soda, and set aside. In another large bowl, whisk together the cocoa powder and espresso powder. Add the hot coffee and ½ cup hot water, and whisk until both powders are completely dissolved.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper (or grease them with oil).