# What You Need:
→ 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 oz 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
# Directions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper to prevent sticking.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating until incorporated.
04 - Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
05 - Using a medium cookie scoop or tablespoon, drop 24 mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
06 - Bake for 10-12 minutes, or until the cakes spring back lightly when touched. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
07 - Dissolve the espresso powder in hot water and let cool. In a bowl, beat the mascarpone cheese, heavy cream, and powdered sugar until smooth and thick. Be careful not to overbeat. Fold in the cooled espresso mixture and vanilla extract. Refrigerate for 20 minutes if too soft.
08 - Spread or pipe a generous dollop of coffee mascarpone filling onto the flat side of half the cooled cookies. Top with the remaining cookies to form sandwiches.
09 - Dust the tops generously with unsweetened cocoa powder using a fine sieve. Refrigerate for 30 minutes before serving to allow the filling to set and the flavors to meld.
