Julie Clark
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Mocha Whoopie Pies
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These Amish mocha whoopie pies have a delicious coffee flavor. The chocolate cake is soft and the mocha cream filling is so fluffy. Serve with a cup of our whisked coffee.
These aren’t just an ordinary plain chocolate Whoopie Pie. (Like anything called a whoopie pie can be ordinary!) We decided to put a little twist on them. We added strongly brewed coffee and made Mocha Whoopie Pies. Try our Oreo whoopie pies, too!
I can’t get enough of these chocolate mocha whoopie pies.
We had to take our love for coffee, lattes and mocha iced coffee and put them into a little handheld dessert that is perfect for lunches and bake sales.
This recipe was adapted from my Amish cookbook. But there seems to be a discrepancy where whoopie pies originated. Maine or Pennsylvania? But does it really matter? Both are great.
I love that these soft chocolate cake sandwiches have such a short baking time, and that they make individual deserts, perfect for wrapping up for picnics if needed. Store them in the freezer this way and try them frozen in the summer. They are irresistible!
Love mocha? Try our mocha pound cake, mocha chocolate chip cookie pie, mocha chocolate chip cookies and peppermint mocha rolls.
Enjoy! -Julie
Ingredients in Whoopie Pies
- The ingredients are very similar to our chocolate cake recipe.
- You’ll taste a slight hint of the coffee added, mostly in the buttercream frosting. Coffee enhances the flavor of chocolate, which is why they pair so well in mocha coffee. If you want a stronger mocha flavor, you can use instant espresso powder, which can be found in the coffee aisle at the grocery store.
- The filling of our mocha whoopie pies is buttercream based. Butter, powdered sugar and cocoa powder, very similar to our chocolate buttercream recipe.
✨ See the recipe card for full ingredients and amounts. ✨
Before you begin:
- If you want a lot of small whoopie pies, use a teaspoon to drop a heaping teaspoon of the batter onto the baking pan. The batter will spread just a bit as it cooks, and your whoopie pies will end of being about 2 ½ inches in diameter. You’ll have about 18 tasty little cakes.
- If you want large, double-fisted whoopie pies, use a heaping tablespoon of batter. This will make cakes that are about 4 inches in diameter and you’ll get about 10 whoopie pies.
Mocha Whoopie Pies
These Amish mocha whoopie pies have a delicious coffee flavor. The chocolate cake is soft and the mocha cream filling is fluffy!
Servings 18
Prep Time 35 minutes
Cook Time 8 minutes
Total Time 43 minutes
Ingredients
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup salted butter room temperature
- 1 teaspoon vanilla extract
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup unsweetened cocoa powder
- 1/2 cup strongly brewed coffee cooled
- 1/2 cup buttermilk
Mocha Buttercream:
- 3/4 cup salted butter room temperature
- 2 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons strongly brewed coffee cooled
Instructions
- Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer, cream together the sugar, salt, butter, vanilla and egg. Mix well, scraping the sides of the bowl as needed. 1 cup granulated sugar, ¼ teaspoon salt, ½ cup salted butter, 1 teaspoon vanilla extract, 1 large egg
- In a separate bowl, sift together the flour, baking soda and cocoa. Add this to the creamed butter mixture alternately with the coffee and buttermilk. 2 cups all-purpose flour, 1 teaspoon baking soda, ½ cup unsweetened cocoa powder, ½ cup strongly brewed coffee, ½ cup buttermilk
- Drop the batter by teaspoonfuls onto the prepared pan. Bake for 7-8 minutes. Set the cakes aside to cool.
- In a stand mixer bowl, whip the room temperature butter on medium speed until it is almost white in appearance. ¾ cup salted butter
- Add the powdered sugar and cocoa powder. Mix on low speed. 2 ½ cups powdered sugar, 2 tablespoons cocoa powder
- Add in the cooled coffee and whip the buttercream on medium speed for 3-4 minutes, or until light and fluffy. 2 tablespoons strongly brewed coffee
- Choose two whoopie pies that are about the same size. Spread the buttercream between the two cakes.
- This should make about 18 whoopie pies that are 2 1/2" in diameter. Store in an airtight container.
Notes
- If the whoopie pie batter seems to thin, it may be because of the fat content of your milk. I used 1% milk, and didn’t need to add any flour. You can add a bit of flour to thicken the batter, if needed, a teaspoon full at a time.
- To make the strongly brewed coffee, I used 3 tablespoons of ground espresso and brewed it with ¾ cup water. You can also use espresso powder, which is instant espresso that easily dissolves in hot water.
- The mocha whoopie pies can be made a day in advance. The flavors blend, the buttercream softens the cakes, making them extra delicious the second day. Store leftovers in an airtight container for 2-3 days. They should also freeze really well! Wrap them individually in plastic wrap, then place them in a zippered bag or other other container.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 18 pies, with 1 serving being 1 whoopie pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 287kcal | Carbohydrates: 40g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 218mg | Potassium: 75mg | Fiber: 1g | Sugar: 28g | Vitamin A: 420IU | Calcium: 19mg | Iron: 1mg
How to Make Mocha Whoopie Pies: Step by Step
- Preheat the oven to 400ºF. Line baking sheets with parchment paper.
- In the bowl of a stand mixer with the paddle attachment (or large bowl with hand mixer), cream together the sugar, salt, butter, vanilla and egg. Mix well and scrape the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda and cocoa. Add the flour mixture to the creamed butter mixture alternately with the coffee and buttermilk.
- Drop the batter by teaspoonfuls onto the prepared baking sheets. Bake for 7-8 minutes. Set the cakes aside to cool on a wire rack.
- In a stand mixer bowl, whip the room temperature butter on medium speed until it is almost white in appearance.
- Add the powdered sugar and cocoa powder. Mix on low speed. The mixture will be thick at this point.
- Add in the cooled coffee and whip the buttercream on medium speed for 3-4 minutes, or until light and fluffy.
- Choose two whoopie pies that are about the same size. Spread the buttercream on the flat side between the two cakes, or use a piping bag and tip to pipe swirls of frosting.
I was looking for a whoopie pie recipe and found the Thai Coffee Creamer as a bonus! Both are delicious. Thanks!