Camp Coffee Mocha Whoopie Pies

Number of Portions
Camp Coffee Mocha Whoopie Pies


- 18 ml Camp Coffee
- 125 grams butter
- 150 grams chocolate, minimum 70% cocoa solids,
- 225 grams sugar
- 3 free-range eggs
- 250 grams flour
- 25 grams cocoa powder
- ½ tsp baking powder
- For the filling:
- 30 ml Camp Coffee
- 150 grams butter, softened
- 275 grams icing sugar, sifted
- Icing sugar, to serve


Pre-heat the oven to 180ᵒC/350ᵒF/Gas Mark 4.

Line 2-3 baking trays with greaseproof paper.

Melt the butter and chocolate in a bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).

Whisk the sugar, eggs and Camp Coffee together in a separate bowl then fold in the chocolate mixture.

Sift the flour, cocoa and baking powder together then fold into the chocolate and egg mixture.

Place heaped teaspoons of the mixture onto the baking trays (the mixture should make 40 biscuits at 25g each) and bake in the oven for 6-8 minutes.

Remove from the oven and set the biscuits aside on a cooling rack.

Prepare the filling by beating the butter in a bowl until pale and creamy. Add the Camp Coffee and gradually add the icing sugar until the mixture is light and fluffy. Spread a rounded teaspoon of the creamy filling on the flat side and sandwich together with another.

Dust with icing sugar to serve.


Two soft cookies sandwiched with a delicious filling.

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