How to make Mexican Hot Chocolate Whoopie Pies

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, cinnamon, and cayenne pepper. Set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract to the butter mixture and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.

Drop tablespoon-sized amounts of the batter onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the tops spring back when lightly touched. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

In a separate bowl, beat together the softened butter, powdered sugar, cocoa powder, vanilla extract, and enough milk to achieve a smooth filling consistency.

Once the cookies are completely cool, spread a generous amount of the filling on the flat side of one cookie and top with another cookie to form a sandwich.

Repeat with the remaining cookies and filling. Serve and enjoy!

Spice Level:

Dietary