Chocolate Coffee Whoopie Pies
These coffee chocolate coffee whoopie pies are a rich, bakery-style dessert made with soft chocolate coffee cakes and a smooth coffee-infused cream filling. Perfect for coffee lovers, they balance deep cocoa flavor with bold espresso notes while staying light and fluffy.Easy to make, great for entertaining, and ideal for make-ahead baking, this recipe is a must-try for anyone who loves coffee-inspired desserts.
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.