These Amish-style whoopie pies have a delicious mocha flavor. Coffee intensifies the chocolate in this Mocha Whoopie Pies recipe.
Mocha Whoopie Pies
Whoopie pies….isn’t that the weirdest name for a little handheld cake? Where did the name come from? Whoever created those scrumptious sandwiches sure must have been excited!
My mom grew up near an Amish settlement and had always thought whoopie pies were Amish food. But when she and dad went to Maine last summer, they were surprised to find whoopie pies everywhere and realized that people from Maine took credit for creating them. Who knows where they came from, or how they got their silly name? Where do you think they came from? I, personally, had never tried one up until last Saturday night, so I had to find out what the fuss was about.
These aren’t just ordinary whoopie pies. (Like anything called a whoopie pies can be ordinary!) We decided to put a little twist on them. We made Mocha Whoopie Pies.
How many of you are coffee lovers? If I could, I would drink it all the time. I know, I know, I’m just a kid and don’t need to start a coffee drinking habit. But, the very few sips I’ve had of my mom and dad’s coffee only make me want more. Yes, I know it’s bitter when you have it black, but that’s how I like it:) Actually, I like it in any form. Lattes and iced coffees are pretty great, too!
We had to take our love for coffee and put them into a dessert. These little whoopie pies have strongly brewed coffee in the cakes and in the buttercream.
My first bite actually made me think of peanut butter. Not because of the taste, but because of the texture. The buttercream inside was creamy and oozy, and the cake was thick and VERY chocolaty. It was like hot chocolate with a hint of coffee. Mmmm. Evidently coffee enhances the taste of chocolate. Who knew?
Here’s a few hints for making these Mocha Whoopie Pies:
1. 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 1/2 inches in diameter. You’ll have about 18 tasty little cakes.
2. 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.
3. We used strongly brewed fresh espresso in our cakes and the buttercream. This gives just a subtle mocha flavor, so even those who are not crazy about coffee will like them. If you want a stronger mocha flavor, you can use espresso powder, which I believe can be found in the coffee aisle at the grocery store.
4. These can be made a day in advance. The flavors blend, the buttercream softens the cakes, making them extra delicious the second day. I can’t speak to saving them beyond that point, since they were gone quickly:) If you do happen to have leftovers, store them in an airtight container.
What you need to make whoopie pies:
Stand Mixer: A hand mixer will work, but I always find it easier to make frostings with a stand mixer.
Cocoa Powder: We love this raw cacao powder for baking. A guilt-free superfood.
Buttermilk: If you don’t keep buttermilk on hand, use this dry buttermilk powder. It keeps longer!
Silpat: For all of your non-stick, cookie-making needs. This is in the top 3 must-have kitchen tools. I don’t know what I’d do without them!
Baking Sheet: I like to use flat baking sheets for easy removing baked goods easily.
These Amish-style whoopie pies have a delicious mocha flavor. Coffee intensifies the chocolate in this Mocha Whoopie Pie recipe.
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup butter softened
- 1 teaspoon vanilla
- 1 large egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 cup cocoa
- 1/2 cup strongly brewed coffee cooled
- 1/2 cup buttermilk
- 3/4 cup butter softened
- 2 1/2 cups powdered sugar
- 2 tablespoons cocoa powder
- 2 tablespoons strongly brewed coffee cooled
Cream together the sugar, salt, butter, vanilla and egg.
Sift together the flour, baking soda and cocoa. Add this to the first mixture alternately with the coffee and buttermilk.
Drop the batter by teaspoonfuls onto a greased cookie sheet and bake the cookies at 400 degrees for 7-8 minutes. Set the cakes aside to cool.
In a stand mixer bowl, whip the softened butter on medium speed until it is almost white in appearance.
Add the powdered sugar and cocoa powder. Mix on low speed.
Add in the hot 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 between the two cakes.
This should make about 18 whoopie pies that are 2 1/2" in diameter.
*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 3/4 cup water. You can also use espresso powder, which is instant espresso that easily dissolves in hot water.