Cappuccino whoopie pies

Coffee-flavoured whoopie pies with a delightful dusting of chocolate are a soft and satisfying treat for the coffee lover in your life.

  • 50 mins cooking
  • Makes 20 Item
  • Print


Cappuccino whoopie pies
  • 2 tablespoon instant coffee granules
  • 1 tablespoon boiling water
  • 125 gram unsalted butter, softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 1 egg
  • 1 1/4 cup (185g) plain (all-purpose) flour
  • 1/4 cup (35g) self-raising flour
  • 1 tablespoon cocoa powder
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 2/3 cup (160ml) buttermilk
  • 1 tablespoon dark cocoa powder
  • 250 gram cream cheese, softened
  • 1/4 cup (40g) icing (confectioners') sugar
  • 2 teaspoon vanilla bean paste
  • 2/3 cup (160ml) thickened (heavy) cream


Cappuccino whoopie pies
  • 1
    Preheat oven to 200°C (180°C fan forced). Grease oven trays, line with baking paper.
  • 2
    Dissolve coffee granules in the water in a small jug.
  • 3
    Beat butter, sugar and egg in a small bowl with an electric mixer until light and fluffy. Beat in sifted flours, cocoa and soda, buttermilk and coffee mixture, on low speed, until mixture is smooth.
  • 4
    Drop level tablespoons of mixture about 5cm (2 inches) apart onto trays.
  • 5
    Bake pies about 10 minutes. Cool on trays.
  • 6
    Meanwhile, make vanilla cream cheese filling. Beat cream cheese, sugar and vanilla bean paste in a small bowl with an electric mixer until smooth. Beat in cream.
  • 7
    Spoon filling into a piping bag fitted with a 2cm (¾-inch) fluted tube. Pipe filling on flat side of half of cooled pies, sandwich with remaining pies.
  • 8
    Serve dusted with dark cocoa powder.


Whoopie pies are best eaten the day they are made.

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