Chocolate-Espresso Pizzelles Recipe

Preheat pizzelle baker. Over a large bowl sift to combine flour cocoa and baking powder.

In a separate large bowl whisk to combine Sugar In The Raw® Stevia In The Raw® and espresso powder. Whisk in eggs then butter and vanilla. Add flour mixture to wet ingredients and mix until just combined.

Add a heaping teaspoon of batter to the bottom grid of the pizzelle baker. Close the iron and cook until the timer light indicates - about 45 seconds. Cool on wire rack and repeat with remaining batter.

To make buttercream begin by dissolving espresso powder into the vanilla extract in a small bowl. Set aside.

In a small saucepan whisk flour and milk over medium-low heat stirring constantly until it thickens to a paste. Transfer to a bowl to cool completely to room temperature. Stir in vanilla-espresso mixture.

While the mixture cools using a stand or hand mixer cream the butter Sugar In The Raw and Stevia In The Raw until light and fluffy - about 5 minutes. Scrape down the sides throughout beating to ensure butter sugar and stevia combine completely. Add the cooled milk mixture and beat an additional 5 minutes until cohesive.

Arrange half the cookies on your countertop or work surface. Spread buttercream onto cookies and top with remaining half of cookies.