Prep time: 20 minutes
Cook time: 30 minutes
Makes 18
Ingredients:
*For the cakes:
-4 oz bittersweet chocolate, finely chopped
-1/3 cup hot brewed coffee
-2 cups all-purpose flour
-1/2 cup unsweetened cocoa
-1 tsp baking soda
-1/4 tsp salt
-2/3 cup light brown sugar
-1/2 cup (1 stick) unsalted butter, softened
-1 large egg
-1 tsp vanilla extract
-2/3 cup whole milk
*Filling:
-1 8-oz package cream cheese, softened
-1/4 cup (1/2 stick) unsalted butter, softened
-1 tsp vanilla extract
-3 1/2 cups powdered sugar
-1/4 cup unsweetened cocoa
-1/8 tsp salt
-2 tbsp whole milk
Directions:
For the cakes:
Preheat the oven to 350F. Place chopped chocolate and coffee in a small, microwavable bowl. Microwave on high until the chocolate melts, about 20 seconds. Stir until smooth and allow to cool to room temperature, about 10 minutes.
Whisk together flour, cocoa, baking soda, and salt in a medium bowl. Place brown sugar and butter in a large bowl and beat with an electric mixer on medium speed until creamy, for 3-4 minutes. Add egg and vanilla until well combined, for 1-2 minutes. Beat on low speed just until incorporated after each addition.
Using a medium (about 1 1/2-inch) cookie scoop, drop level spoonfuls of batter, 3 inches apart on baking sheets lined with parchment paper. Bake in preheated oven until set, 8-9 minutes. Cool cakes on pan for 5 minutes and transfer to a wire rack and cool completely, about 20 minutes.
For the filling:
Combine the cream cheese and butter in a large bowl. Beat with an electric mixer on medium speed until smooth. Add in the vanilla. Sift together powdered sugar mixture and 1 tbsp of the milk alternately to cream cheese mixture, beating on a low speed until blended after each addition. Beat in 1 tbsp more milk at a time until desired consistency is reached.
Spread about 2 tbsp of filling on bottom half of each cakes; top with remaining cakes. Serve and enjoy!