This post was made in partnership with Kerrygold Irish Cream. Recipe and ideas are my own.
Growing up, any rich, chocolate cake that sandwiched a generous helping of frosting was a favorite of mine. Candy I could take or leave, but cake sandwiches… OH YES PLEASE. Now I get to make an adult version with Kerrygold Irish Cream laced buttercream and for extra pep: cold brew coffee cake. Whoopie Pies should not just be for kids, which is why I make my grown up versions ginormous; then you can catch a little bit of nostalgia with every bite.
Kerrygold Irish Cream & Cold Brew Whoopie Pies
Cakes (makes 5 cakes):
1/2 lb. butter
1 cup light brown sugar, packed
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup cocoa, dutch-processed
10 ounces all purpose flour
1/2 cup cold brew coffee
1/2 cup milk
Filling (this filling can be doubled if you want extra filling):
1/2 stick butter, softened
1/2 pound powdered sugar
2-1/2 tablespoons Kerrygold Irish Cream
Prepare the frosting by creaming together the butter and powdered sugar until smooth. Pour in the Kerrygold Irish Cream until incorporated. Filling can be kept refrigerated in a sealed container up to four days.
Next, preheat oven to 350 degrees. Make the cakes by creaming the sugar and butter together until smooth. Add in the egg and mix until incorporated. Next add in baking powder, baking soda, salt and vanilla extract. Mix until well combined. Sift in cocoa powder and mix until combined. Mix in 1/2 of flour and the cold brew, and then mix in second half of flour and the milk. Stir until just combined. Scoop out a 1/4 cup of mixture onto a sheet pan covered in parchment. You can fit 5 scoops on each sheet pan. Bake 16-18 minutes until a toothpick comes out clean from the center. Cool on sheet pan and then transfer to a wire rack to finish cooling completely. Store in an air tight container until ready to use.
To assemble, spread filling on flat side of one half of the cakes. Top with second half of cake. Eat. Enjoy!