Chocolate Whoopie Pies with Espresso Cream Filling
Father's Day

Chocolate Whoopie Pies

with Espresso Cream Filling

40 MIN
$15.99 6 Servings
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From the Test Kitchen

Here, we're using a duo of cocoa powder and chocolate chips to make our rich, doughy cookies that you'll sandwich together post-baking with espresso pastry cream.
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
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fresh
ingredients
Chocolate Whoopie Pies with Espresso Cream Filling
Title
  • 1 Pasture-Raised Egg
  • 5 Tbsps Light Brown Sugar
  • ¼ cup Dutch Processed Cocoa Powder (Processed With Alkali)
  • 2 oz Salted Butter
  • ¼ cup Sugar
  • ½ cup Espresso Pastry Cream
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 2 tsps Vanilla Powder
  • 2 oz Semi-Sweet Chocolate Chips
  • 2 Tbsps Mascarpone Cheese
step-by-step
instructions
Make the dough
1 Make the dough

Remove the mascarpone from the fridge to bring to room temperature. Place an oven rack in the center of the oven; preheat to 350°F. Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the brown sugar, granulated sugar, and egg; whisk to thoroughly combine. In a separate bowl, whisk together the flour, cocoa powder, vanilla powder, 1/2 teaspoon of the baking powder (you will have extra), and a pinch of salt. Transfer the dry ingredients to the bowl of wet ingredients. Using a wooden spoon, gently mix just until no streaks remain (be careful not to overmix), then stir in the chocolate chips.

Form & bake the cookies
2 Form & bake the cookies

Line a sheet pan with parchment paper. Scoop about 1 tablespoon of the dough into your hands; roll into a ball (if the dough is too sticky, wet your hands with water to prevent it from sticking), then place on the sheet pan. Repeat the process to yield 12 total, ensuring the dough balls are uniform in size and spaced out evenly. Using the back of a spoon, gently press on each ball to flatten. Bake 10 to 12 minutes, or until the dough is set and cooked through. Remove from the oven. Let cool completely (for quicker cooling, place in the refrigerator).

Make the whoopie pies & serve your dish
3 Make the whoopie pies & serve your dish

When ready to assemble, in a bowl, vigorously whisk together the mascarpone and espresso pastry cream until thoroughly combined. Match pairs of similarly-sized cookies. Divide the espresso filling among the flat sides of half the cooled cookies; spread into an even layer. Top with the remaining cooled cookies, flat side down. Enjoy!

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Chocolate Whoopie Pies

Make the dough
1 Make the dough

Remove the mascarpone from the fridge to bring to room temperature. Place an oven rack in the center of the oven; preheat to 350°F. Melt the butter in a large bowl in the microwave (or melt in a small pot on the stove, then transfer to a large bowl). Add the brown sugar, granulated sugar, and egg; whisk to thoroughly combine. In a separate bowl, whisk together the flour, cocoa powder, vanilla powder, 1/2 teaspoon of the baking powder (you will have extra), and a pinch of salt. Transfer the dry ingredients to the bowl of wet ingredients. Using a wooden spoon, gently mix just until no streaks remain (be careful not to overmix), then stir in the chocolate chips.

2 Form & bake the cookies

Line a sheet pan with parchment paper. Scoop about 1 tablespoon of the dough into your hands; roll into a ball (if the dough is too sticky, wet your hands with water to prevent it from sticking), then place on the sheet pan. Repeat the process to yield 12 total, ensuring the dough balls are uniform in size and spaced out evenly. Using the back of a spoon, gently press on each ball to flatten. Bake 10 to 12 minutes, or until the dough is set and cooked through. Remove from the oven. Let cool completely (for quicker cooling, place in the refrigerator).

Form & bake the cookies
Make the whoopie pies & serve your dish
3 Make the whoopie pies & serve your dish

When ready to assemble, in a bowl, vigorously whisk together the mascarpone and espresso pastry cream until thoroughly combined. Match pairs of similarly-sized cookies. Divide the espresso filling among the flat sides of half the cooled cookies; spread into an even layer. Top with the remaining cooled cookies, flat side down. Enjoy!

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