Chocolate-Chocolate Whoopie Pies with Whipped Chevre Filling

Yields 16 mini whoopie pies
– 1/2 cup butter, room temperature
– 1 cup granulated sugar
– 1 teaspoon instant coffee granules, optional
– 1 teaspoon baking powder
– 1 teaspoon baking soda
– 3/4 teaspoon salt
– 1 teaspoon vanilla extract
– 1 teaspoon chocolate extract, optional
– 1 large egg
– 1/2 cup unsweetened natural cocoa powder
– 2 1/3 cups unbleached all-purpose flour
– 1 cup milk
-1/2 cup mini chocolate chips
– 1 cup unsalted butter, room temperature
– 1 cup confectioners’ sugar
– 2 5.3-ounce packages Chavrie original, chilled


Preheat the oven to 350 degrees F. Line two baking sheets with parchment or grease them lightly.

To make the cakes:
In a large mixing bowl, beat together the butter, sugar, instant coffee granules, baking powder, baking soda, salt and extracts till smooth. Add the egg, again beating till smooth.

Add the cocoa, stirring to combine.

Add the flour to the batter alternately with the milk, beating just till smooth and well combined. Gently stir in the mini chocolate chips

Drop the dough by the rounded tablespoonful onto the prepared baking sheets, leaving plenty of room between the cakes; they’ll spread. A mini cookie scoop works great here.

Bake the cakes for 15 to 16 minutes, till they’re set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.

To make the filling: Beat together the butter and powdered sugar until well combined and fluffy. Beat in the goat cheese just until well combined. Chill for at least 4 hours or until stiffened before filling cakes.

Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, till ready to serve.

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