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Photo of Mocha whoopie pies by WW

Mocha whoopie pies

Total Time
1 hr 15 min
35 min
40 min
Whoopee pies originated in US and are a baked good that are considered a cookie, pie and cake all in the same bite!


Brown sugar

¾ cup(s), (165g)

Instant coffee powder

1½ tbs

Reduced fat oil spread

125 g


2 medium

Plain flour

1½ cup(s), (225g)

White self-raising flour

¼ cup(s), (35g)

Cocoa powder

¼ cup(s), (25g)

Bicarbonate of soda

1 tsp


cup(s), (80ml)

Reduced-fat ricotta cheese

1 cup(s), (240g)

Vanilla bean extract

1 tsp


  1. Preheat oven to 180°C. Line 4 baking trays with baking paper. Dissolve the coffee in 1/4 cup boiling water and set aside to cool.
  2. Reserve 1½ tablespoons of the sugar. Using electric beaters, beat the canola spread and remaining sugar in a small bowl until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Transfer to a large bowl.
  3. Sift the combined flours, cocoa and bicarbonate of soda into a medium bowl. Add the flour mixture, buttermilk and 2 tablespoons of the cooled coffee alternately to the canola spread mixture, in 2 batches, stirring until just combined.
  4. Drop level tablespoons of the mixture, 5cm apart, onto the prepared trays. Bake, 1 tray at a time, for 8-10 minutes or until puffed and cooked through. Set aside on the tray for 2 minutes before transferring to a wire rack to cool completely.
  5. Using a stick blender, blend the ricotta, reserved sugar, vanilla and enough of the remaining coffee to form a smooth filling. Sandwich the whoopies with the ricotta filling using a flat knife.