Chocolate-Espresso Pizzelles
Yields:
10
Prep Time:
15 mins
Cook Time:
50 mins
Total Time:
1 hr 5 mins
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Ingredients
For the pizzelles
- 1 1/2 cups all-purpose flour
- 1/4 cup unsweetened dark chocolate cocoa powder
- 2 tsp. baking powder
- 1/2 tsp. Sugar In The Raw®
- 1/2 tsp. Stevia In The Raw® Bakers Bag
- 1 1/2 tsp. instant espresso powder
- 2 eggs
- 1/2 cup salted butter, melted and cooled to room temperature
- 1 tsp. vanilla extract
For the whipped espresso buttercream
- 2 tsp. vanilla extract
- 1 1/2 tsp. instant espresso powder
- 1/4 cup all-purpose flour
- 3/4 cup low-fat milk
- 1/2 cup salted butter, room temperature
- 1/3 cup Sugar In The Raw®
- 1/3 Stevia In The Raw® Bakers Bag
Directions
- Step 1Make the pizzelles: Heat pizzelle baker. Over a large bowl, sift to combine flour, cocoa and baking powder.
- Step 2In a separate large bowl, whisk together Sugar In The Raw, Stevia In The Raw and espresso powder. Whisk in eggs, then whisk in melted butter and vanilla. Add flour mixture to wet ingredients and mix until just combined.
- Step 3Add a heaping teaspoon of batter to the bottom grid of pizzelle baker. Close the iron and cook until the timer light indicates, about 45 seconds. Cool on wire rack. Repeat with remaining batter.
- Step 4Make the buttercream: Dissolve espresso powder into the vanilla extract in a small bowl. Set aside.
- Step 5In a small saucepan over medium-low heat, whisk together flour and milk. Cook, stirring constantly, until it thickens to a paste. Transfer to a bowl; cool. Stir in vanilla-espresso mixture.
- Step 6While the mixture cools, use a stand or hand mixer to beat the butter, Sugar In The Raw and Stevia In The Raw together until light and fluffy, about 5 minutes. Scrape down the sides throughout beating to ensure the ingredients combine completely. Add the milk mixture and beat an additional 5 minutes.
- Step 7Arrange half the cookies on your countertop or work surface. Spread buttercream onto cookies and top with remaining cookies.
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