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Chocolate Espresso Whoopie Pies


For Whoopie Pies:

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 3/4 cup Cup4Cup flour

3/4 cup high quality dark cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/4 cup buttermilk

1/4 cup brewed coffee, brewed strong and warm

1/4 cup espresso, warm

For Marshmallow Filling:

1 jar marshmallow crème

1/2 cup unsalted butter, softened

1/2 teaspoon vanilla extract

1 1/4 cup confectioners’ sugar


For Whoopie Pies:

1. Preheat oven to 375°F.

2. Using a stand mixer, cream sugar and butter together until light and fluffy.

3. Add in egg and vanilla and mix to incorporate. Set aside.

4. In a separate bowl, mix all of the dry ingredients together: Cup4Cup flour, cocoa powder, baking powder, baking soda, and salt.

5. In another separate bowl, mix together the buttermilk, coffee and espresso.

6. Add half of both the dry and wet ingredients to the butter mixture.Incorporate at a medium speed.

8. Add in the final half of both dry and wet ingredients. Mix until well incorporated.

To Shape and Bake:

1. Line baking sheets with either silt pats or parchment and spray surface well with oil.

2. Using 1 heaping tablespoon for each portion, portion the dough.

3. Take each portion and roll into balls using well oiled hands to prevent sticking.

4. Take each shaped ball and place on a baking sheet, spaced out by 2 inches.

5. Press down each ball to form a disk shape.

6. Be sure all the portions are shaped and pressed down evenly.

7. Bake for 15-18 minutes. Cool completely before filling.

For Marshmallow Filling:

1. Using a stand mixer, place all ingredients in the bowl of a stand mixer. Mix on medium-high speed until well incorporated.

2. Be sure cookies are completely cooled before spreading on the marshmallow filling.

3. Spread one cookie with the marshmallow filling and place another cookie on top of the filling. Repeat with other cookies.