# Components:
→ 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
# Directions:
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.
03 - In a large bowl, cream butter and sugar together until light and fluffy. Beat in egg and vanilla extract.
04 - Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
05 - Using a medium cookie scoop or tablespoon, drop 24 mounds of batter onto prepared baking sheets, spacing them about 2 inches apart.
06 - Bake for 10 to 12 minutes, or until cakes spring back lightly when touched. Let cool on pans for 5 minutes, then transfer to wire rack to cool completely.
07 - Dissolve espresso powder in hot water and let cool. In a bowl, beat mascarpone, heavy cream, and powdered sugar until smooth and thick, avoiding overbeating. Beat in cooled espresso and vanilla until just combined. Chill filling 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 remaining cookies to create sandwiches.
09 - Dust tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving.
