Mocha Whoopie Pies

I had never made Whoopie Pies, let alone even try a Whoopie Pie before.

Now the question is… why did I never try/bake Whoopie Pies?. My life could have been so much better.



  • 3 tablespoons of instant espresso powder (or instant coffee)
  • 2 tablespoons water
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 4 tablespoons unsalted butter, at room temp.
  • 4 tablespoons vegetable shortening
  • 1 cup (packed) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 cup milk


  1. Position a rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper or butter.
  2. In a small bowl or cup, mix together the instant espresso powder and water and set aside.
  3. Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper.
  4. In the work of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
  5. Add half of the flour mixture and half of the milk and beat on low sped until just incorporated. Scrape down the sides of the bowl. Add the espresso-water mixture and the remaining flour mixture and milk and beat until completely combined.
  6. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when touched. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

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