Mocha Whoopie Pies With Peanut Butter Filling

Name: Mocha Whoopie Pies With Peanut Butter Filling
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Instant Espresso Powder (or Instant Coffee); 2 Tablespoons Water; 2-1/4 cups All-purpose Flour; 1/2 cups Unsweetened Cocoa Powder; 1-1/2 teaspoon Baking Soda; 1/2 teaspoons Salt; 4 Tablespoons Unsalted Butter, At Room Temperature; 4 Tablespoons Vegetable Shortening; 1 cup Brown Sugar, Packed; 1 Large Egg; 1 teaspoon Vanilla Extract; 1 cup Milk; FOR THE FILLING:; 3/4 cups Creamy Or Crunchy Peanut Butter; 6 Tablespoons Unsalted Butter, At Room Temperature; 3/4 cups Confectioners Sugar

Servings: persons

3 Tablespoons Instant Espresso Powder (or Instant Coffee)
2 Tablespoons Water
2-1/4 cups All-purpose Flour
1/2 cups Unsweetened Cocoa Powder
1-1/2 teaspoon Baking Soda
1/2 teaspoons Salt
4 Tablespoons Unsalted Butter, At Room Temperature
4 Tablespoons Vegetable Shortening
1 cup Brown Sugar, Packed
1 Large Egg
1 teaspoon Vanilla Extract
1 cup Milk
FOR THE FILLING:
3/4 cups Creamy Or Crunchy Peanut Butter
6 Tablespoons Unsalted Butter, At Room Temperature
3/4 cups Confectioners Sugar

1
1. Position a rack in the center of the oven and preheat the oven to 375u00b0F. Line 2 baking sheets with parchment paper or nonstick silicone baking mats.
2
2. In a small bowl or cup, mix together the instant espresso powder and water and set aside. In a medium sized bowl whisk the flour, cocoa powder, baking soda, and salt.
3
3. In the bowl of a stand mixer fitted with a 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.
4
4. Add half of the flour mixture and half of the milk and beat on low 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.
5
5. 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 1 sheet at a time for about 8-10 minutes each, or until the cakes spring back when touched. Remove the sheets from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
6
For the filling:
7
In the bowl of a stand mixer fitted with the paddle attachment, beat together the peanut butter and butter on low speed until smooth and creamy. Add the confectioners' and beat until the filling is light and fluffy, about 4 minutes. Frost 1 whoopie pie with filling and top with another whoopie pie and viola!
8
Recipe from the cookbook Whoopie Pies by Sarah Billingsley and Amy Treadwell.

1153

kcal

Calories

Fat

148

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 Tablespoons Instant Espresso Powder (or Instant Coffee), 2 Tablespoons Water, 2-1/4 cups All-purpose Flour, 1/2 cups Unsweetened Cocoa Powder, and more.

Yes, Mocha Whoopie Pies With Peanut Butter Filling falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!