Published On: Wed, Sep 9th, 2020

Coffee whoopie pies

These dreamy coffee whoopie pies by Reka Csulak from Holy Whisk Blog are the perfect treat to enjoy with coffee…

This recipe makes 6-8 servings.

whoopie pies

Coffee whoopie pies


For the crust

  • 240 g flour
  • 60 g cocoa powder
  • 1 heaped tsp bicarbonate of soda
  • 1 tsp salt
  • 230 ml buttermilk
  • 1 tsp vanilla extract
  • 125 g butter, at room temperature
  • 125 g dark muscovado
  • 1 free-range egg

For the filling

  • 125 g butter, at room temperature
  • 1 jar of marshmallow fluff
  • 1 tsp vanilla extract
  • 2-3 tsp Brazilian coffee extract
  • 300 g icing sugar, sifted


For the crust

  1. Preheat the oven to 175°C/Gas Mark 4. Whisk together the flour, cocoa, bicarb and salt in a bowl until combined. Combine the buttermilk and vanilla in a small bowl.

  2. Beat together the soft butter and muscovado sugar in a large bowl or with an electric mixer, then add the egg. Beat until combined well.

  3. Mix in the flour mixture and buttermilk gradually, combining until the batter is smooth.

  4. Using 2 tablespoons, create small portions on a lined baking sheet, making sure you keep at least 4cm (1½in) between them.

  5. Bake for 5 minutes on the top oven rack, then 5-7 minutes on the bottom oven rack. Cool completely.

For the filling

  1. Combine the soft butter and marshmallow fluff, then mix in the vanilla extract and coffee extract.

  2. Gradually sift the icing sugar into the bowl and stir to combine.

  3. Transfer the coffee marshmallow cream to a piping bag, then pipe it onto the flat side of a pie crust. Top with another crust piece to sandwich it together and repeat with the remaining pieces.

More marshmallow recipes

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