# What You'll 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
# How To Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
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 butter and sugar together until light and fluffy. Add the egg and vanilla extract, mixing until incorporated.
04 - Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to 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 to 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 set aside to cool.
08 - In a bowl, beat the mascarpone, heavy cream, and powdered sugar until smooth and thick. Be careful not to overbeat. Fold in the cooled espresso mixture and vanilla extract until just combined. Refrigerate for 20 minutes if the filling is too soft.
09 - 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 create sandwiches.
10 - Dust the tops generously with unsweetened cocoa powder. Refrigerate for 30 minutes before serving to allow the flavors to meld and the texture to set.
