# Required Ingredients:
→ Chocolate Whoopie Pies
01 - 1 2/3 cups all-purpose flour
02 - 2/3 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1 cup whole milk
→ Coffee Mascarpone Filling
11 - 8 ounces mascarpone cheese, chilled
12 - 1/2 cup heavy cream, cold
13 - 1/2 cup powdered sugar, sifted
14 - 1 tablespoon instant espresso powder
15 - 1 tablespoon hot water
16 - 1 teaspoon vanilla extract
→ Assembly
17 - Unsweetened cocoa powder for dusting
# How-To Steps:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt until evenly distributed.
03 - In a large bowl, cream softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
04 - Beat egg and vanilla extract into the creamed mixture until fully combined.
05 - Alternately add dry ingredients and milk to wet mixture, beginning and ending with dry ingredients. Mix until just combined, avoiding overmixing.
06 - Using a medium cookie scoop or tablespoon, drop 24 mounds of batter onto prepared baking sheets, spacing them approximately 2 inches apart.
07 - Bake for 10-12 minutes until cakes spring back lightly when touched. Cool on pans for 5 minutes, then transfer to wire rack to cool completely.
08 - Dissolve instant espresso powder in hot water and allow to cool to room temperature.
09 - In a clean bowl, beat mascarpone cheese, cold heavy cream, and sifted powdered sugar until smooth and thick. Do not overbeat to prevent separation.
10 - Beat cooled espresso and vanilla extract into mascarpone mixture until just combined. Chill for 20 minutes if consistency is too soft.
11 - Spread or pipe a generous dollop of coffee mascarpone filling onto the flat side of half the cooled cookies. Top with remaining cookies to form sandwiches.
12 - Dust whoopie pie tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving for optimal texture.
