If you love coffee in all its forms, these chocolate coffee whoopie pies are about to become your new favorite dessert.
Soft, chocolatey cake rounds flavored with coffee are sandwiched together with a creamy, coffee-infused filling that tastes like something straight from a high-end bakery. The best part? They’re surprisingly easy to make at home.
Whether you’re baking for a special occasion, a coffee-themed gathering, or just because you want a treat that pairs perfectly with your morning latte, this recipe delivers every time.
Ingredients You’ll Need for the Best Flavor
One of the keys to exceptional whoopie pies is using the right ingredients. Each component plays an important role in flavor and texture.
For the chocolate coffee cakes, you’ll need basic baking staples like all-purpose flour, sugar, cocoa powder, baking soda, and salt. Using a high-quality cocoa powder makes a noticeable difference here. Adding instant espresso powder or strong brewed coffee intensifies the chocolate flavor without making the cakes bitter.
The filling is where the coffee flavor really shines. A base of butter and powdered sugar creates a light, fluffy texture, while espresso powder or concentrated coffee provides that signature coffee taste. A splash of vanilla helps round everything out and keeps the filling from tasting flat.
You can easily adjust the coffee intensity depending on how bold you like your desserts, making this recipe flexible and customizable.
How to Make Chocolate Whoopie Pies Step-by-Step
Start by preparing the cake batter. Whisk together the dry ingredients in one bowl, ensuring the cocoa powder and espresso powder are evenly distributed. In a separate bowl, combine the wet ingredients, then slowly mix everything together until just combined. Overmixing can lead to dense cakes, so stop as soon as the batter is smooth.
Scoop the batter onto a lined baking sheet, keeping the portions uniform so the whoopie pies sandwich together neatly. Bake until the cakes are set but still soft to the touch. They should spring back slightly when pressed.
While the cakes cool, prepare the coffee filling. Beat the butter until light and fluffy, then gradually add powdered sugar. Dissolve espresso powder in a small amount of hot water or milk and beat it into the frosting along with vanilla. The finished filling should be smooth, creamy, and easy to spread.
Once the cakes are completely cool, spread or pipe the filling onto half of the cakes and sandwich them with the remaining halves.
Tips for Perfect Soft and Fluffy Whoopie Pies
- Soft texture is what sets great whoopie pies apart from average ones. Measuring flour accurately is crucial—too much flour can make the cakes dry. Spoon and level your flour rather than scooping directly from the bag.
- Using room-temperature ingredients helps the batter mix evenly, which improves the final texture. It’s also important not to overbake. Whoopie pies should remain soft, almost like a small cake, rather than crisp like cookies.
- For the filling, beating the butter long enough creates a lighter, fluffier texture that complements the soft cakes. If the filling feels too thick, a small splash of milk or coffee can loosen it to the perfect consistency.
Variations and Flavor Twists to Try
- These coffee chocolate coffee whoopie pies are delicious as written, but they’re also a great base for creative variations. Turning them into mocha whoopie pies by adding chocolate chips to the filling is a popular option.
- You can swap the classic buttercream-style filling for a coffee cream cheese filling if you prefer something slightly tangier. For a more decadent version, try a chocolate ganache filling with a hint of espresso.
- If you’re serving these at a party, making mini whoopie pies is a great way to create bite-sized treats that are easy to grab and enjoy.
How to Store and Freeze Whoopie Pies
- Whoopie pies store beautifully, making them a great make-ahead dessert. At room temperature, they’ll stay soft for up to two days when stored in an airtight container.
- For longer storage, refrigeration is recommended. They’ll keep well for up to five days, and the flavor often deepens slightly as they sit. Let them come to room temperature before serving for the best texture.
- Whoopie pies also freeze well. You can freeze them fully assembled or freeze the cakes and filling separately. Thaw overnight in the refrigerator or at room temperature before serving.
Serving Ideas and Pairings
These whoopie pies pair perfectly with coffee drinks like lattes, cappuccinos, or cold brew. They’re also excellent alongside a glass of milk or a lightly sweetened iced coffee.
Serve them on a dessert platter for brunch, package them individually for gifting, or feature them as a standout treat at gatherings. Their bakery-style appearance makes them just as impressive as they are delicious.
Recipe FAQ’s
Can I make whoopie pies ahead of time?
Yes. Whoopie pies can be made up to two days in advance and stored in an airtight container in the refrigerator. Let them come to room temperature before serving for best texture.
Can I freeze coffee whoopie pies?
Absolutely. Freeze assembled whoopie pies or the cake layers separately for up to 2 months. Thaw overnight in the refrigerator or at room temperature.
Can I use cream cheese in the filling?
Yes. You can substitute half of the butter with cream cheese for a tangier, slightly less sweet filling.
Chocolate Coffee Whoopie Pies
Ingredients
Chocolate Coffee Whoopie Pie Cakes
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon instant espresso powder
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 cup milk
- ½ cup strongly brewed coffee cooled
Coffee Cream Filling
- ¾ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tablespoon instant espresso powder
- 1 tablespoon hot milk or water
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk as needed for consistency
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and espresso powder. Set aside.
- In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- In a separate measuring cup, combine the milk and brewed coffee.
- Add the dry ingredients to the wet ingredients in two additions, alternating with the milk-coffee mixture. Mix just until combined, being careful not to overmix.
- Scoop the batter onto the prepared baking sheets using about 2 tablespoons per scoop, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the cakes are set and spring back lightly when touched.
- Remove from the oven and let the cakes cool completely on a wire rack before filling.
- To make the filling, dissolve the espresso powder in the hot milk or water.
- Beat the butter until smooth and creamy, then gradually add the powdered sugar.
- Add the dissolved espresso mixture and vanilla extract. Beat until light and fluffy. Add additional milk as needed to reach a smooth, spreadable consistency.
- Spread or pipe the filling onto the flat side of half the cooled cakes, then sandwich with the remaining cakes.