Mocha Whoopie Pies

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Hands-on time:
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Yield: 20 to 22 mini pies

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Coffee and chocolate are a wonderful match. Here we've sandwiched a rich chocolate ganache filling between espresso-enhanced cake rounds to make a delightful treat fit for your best cup of coffee.

Mocha Whoopie Pies

star rating (7) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 20 to 22 mini pies
Published: 12/26/2012

Ingredients

Cakes

  • 1/2 cup (8 tablespoons) butter, at room temperature
  • 1 cup (7 1/2 ounces) brown sugar
  • 3 tablespoons espresso powder*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 large egg
  • 1/2 cup King Arthur All-Purpose Baking Cocoa or Dutch-process cocoa
  • 2 1/3 cups King Arthur Unbleached All-Purpose Flour
  • 1 cup milk
  • *This amount of espresso powder makes the cakes very strongly coffee-flavored. If you're not a big coffee fan, cut the espresso powder back to a level you think you'll find acceptable; or for plain chocolate whoopie pies, eliminate it entirely.

Filling

  • 2 cups semisweet chocolate, chopped
  • 1 cup heavy cream

Tips from our bakers

  • For a traditional-size whoopie pie, drop the batter by 1/4 cupfuls onto the baking sheets and bake for 14 to 16 minutes until set. Finish as directed in the recipe.
  • Feel free to substitute semisweet chocolate chips for the chopped semisweet chocolate called for in the filling. The better-quality chocolate, the better the flavor, so choose your chopped chocolate or chips accordingly.

Directions

see this recipe's blog »

1) Preheat the oven to 350°F. Lightly grease two baking sheets, or line with parchment.

2) To make the cakes: Beat together the butter, sugar, espresso powder, baking powder, baking soda, and salt until smooth.

3) Add the egg, again beating until smooth. Stir in the cocoa.

4) Add the flour alternately with the milk, beating until smooth, and scraping down the sides and bottom of the bowl.

5) Drop the dough by the tablespoonful onto the baking sheets, leaving about 1 1/2" to 2" between the rounds.

6) Bake the cakes for 10 to 12 minutes, until firm to the touch. Cool on the pans for 10 minutes, then transfer to a rack to cool completely.

7) To make the filling: Heat the cream to just below simmering. Pour over the chocolate, let sit for 30 seconds, and stir until smooth, reheating briefly if necessary. Cool to room temperature. Refrigerate for several hours, to set.

8) When ready to fill the cakes, beat the chocolate mixture until it's light and airy.

9) Spread the flat side of half the cakes with the filling. Top with the remaining cakes, rounded side up; press down gently.

Yield: 20 to 22 mini pies.

Reviews

1
  • star rating 08/29/2014
  • from
  • AMAZING!!!!!
  • star rating 07/20/2014
  • Amanda from Vermont
  • THESE were really, really good. They took a bit of time to make, but I think it was worth it. I made a batch of the classic whoopie pies at the same time and forgot which were which on my cooling racks, so some got mixed in with the wrong filling, but I couldn't tell. These weren't particularly mocha-y, but very choclately and good. Not overly sweet either, which was nice. I got worried for a second when I was filling them and after about eight pies, the filling started to, I guess, seize up on me and not fill smoothly. I Just had to beat it again and I think I may have added a smidge more liquid, can't remember, but then the rest filled perfectly. Made 'em for a big event and I don't think any were uneaten. I'll definitely make these again.
  • star rating 04/25/2014
  • k8tdid from KAF Community
  • These are dangerously good! My first time making whoopie pies & the recipe was easy to follow, they came out perfectly. I used instant coffee & whole wheat pastry flour. For the filling I used a chocolate buttercream frosting recipe so they did not have to be refrigerated. They were gone in 2 days.
    Mmmmm - That sounds mouth-watering good! Thanks for sharing your recipe variation - happy baking! Irene@KAF
  • star rating 02/02/2014
  • Beth from Norfolk
  • I have made these twice and have learned as I went. I used coffee emulsion instead of espresso powder (it was what I had on hand) and I have found that using a pastry bag to pipe the batter into circles works much better than using a spoon or scoop. The first time I made them (while delightful and yummy) they were quite large and poofy; the second time, using the pastry bag, they turned out smaller and with the perfect amount of poof. I would recommend this recipe to anyone. I have coworkers who request these and there have never been any left when I have made them.
  • star rating 02/24/2013
  • Michelle from Georgia
  • It is in between the chocolate cookie and individual cake. The recipe has just right amount amount of sweet and chocolate, moisture, and most of all, Deeelicious!
  • star rating 02/02/2013
  • GD from Ohio
  • Oh, yeah. I made these and couldn't keep them around very long. Made a second batch the next day and hid a few away. Two days later I opened the hide-away stash and they actually tasted better than when first out of the oven, not that the fresh out of oven ones weren't great either! We are very pleased with this recipe.
  • star rating 01/27/2013
  • Joanna from Warrenton, MO
  • I made these with a small change. For the filling, I added a jar of marshmallow creme and 1/4 cup of powdered sugar to cut back on the death by chocolate factor. I earned RAVE reviews on these! Thanks KAF!
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