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Mocha Whoopie Pies

Author: Charlotte Bothe

Mocha Whoopie Pies Recipe Mocha Whoopie Pies Recipe

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.

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At a glance

Prep
Bake
Total
Yield
20 to 22 mini pies

Ingredients

Choose your measure:

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

Instructions

  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.
  10. Yield: 20 to 22 mini pies.