Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp instant espresso powder
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup milk
- 1/2 cup brewed coffee, cooled
- 3/4 cup unsalted butter (filling), softened
- 3 cups powdered sugar
- 1 tbsp instant espresso powder (filling)
- 1 tbsp hot milk or water
- 1–2 tbsp milk as needed
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets.
- Whisk flour, cocoa, baking soda, salt, and espresso powder.
- Cream butter and sugar until fluffy, then add egg and vanilla.
- Mix milk and coffee in a separate cup.
- Combine wet and dry ingredients alternately until just mixed.
- Scoop batter onto trays and bake 10–12 minutes.
- Cool completely.
- For filling, dissolve espresso in hot milk or water.
- Beat butter, add powdered sugar, espresso mixture, and vanilla.
- Spread or pipe filling and sandwich cookies together.
Notes
- Do not overmix batter to keep cakes soft.
- Cool completely before filling to avoid melting cream.
- Store in airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian