Mocha Mint Cappuccino Whoopie Pies



  • 2 cups flour
  • ½ cup baking cocoa
  • 1 tsp. baking soda
  • ½ tsp. salt
  • 1 cup brown sugar, patted down into cup
  • ½ cup butter, cut into cubes
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 cup buttermilk (shake buttermilk carton before dispensing)


Yields: 10 large or 30 small whoopie pies

You will need parchment paper, a baking sheet and an offset spatula.



Preheat the oven to 350º F and prepare baking sheets with parchment paper.

In a large bowl, combine the flour, cocoa, baking soda and salt, and stir to blend. Set aside.

Next, in a small bowl, combine the egg and vanilla extract. Set aside.

Using an electric mixer, cream ½ cup butter cubes in a separate large bowl. Once the butter is smooth, add 1 cup of brown sugar and continue blending until the mixture is fluffy and light. While continuing to blend with the lectric mixer, add the egg and vanilla to the creamed butter and sugar. Blend for one minute.

Still using the mixer, add half of the flour mixture into the bowl, then ½ cup of the buttermilk. Once it is fully blended, add the remaining flour mixture and the last ½ cup of the buttermilk. Mix until fully combined. Using an ice cream scoop, spoon 6 portions of mix onto the lined baking sheet. Bake pies for approximately 12-15 minutes, testing centers with a toothpick to verify they are fully cooked. Move pies onto a rack to cool.

Repeat process until all the mix is baked into pies.


In a medium bowl, use an electric mixer to combine butter cubes, cream cheese and the fluff marshmallow until creamy. While blending, add the cappuccino and beat until smooth. Next, add the powdered sugar and blend until the filling is fully combined and creamy.

To complete the recipe, divide the cooled cakes into pairs. Frost the flat side of one pie with a layer of the mint filling. Top the filling with the second pie of the pair. Continue with remaining pies.

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