Wow the crowd with the rich, chocolatey goodness of our irresistibly soft and creamy Chocolate Lovers Mocha Whoopie Pies.
What You Need
Original recipe yields 16 servings
1 pkg. (2-layer size) chocolate cake mix
3 oz. BAKER'S Bittersweet Chocolate, divided
1 Tbsp. MAXWELL HOUSE INTERNATIONAL Suisse Mocha
1/2 tsp. ground cinnamon
1 tub (8 oz.) PHILADELPHIA Dark Chocolate Cream Cheese Spread
1 cup JET-PUFFED Marshmallow Creme
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
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Let's Make It
Heat oven to 350ºF.
Prepare cake batter as directed on package, except reduce water to 3/4 cup water. Chop 1 oz. chocolate. Add to cake batter along with the dry drink mix and cinnamon; mix well.
Drop batter into 32 mounds, 2 inches apart, on baking sheets sprayed with cooking spray, using about 2 Tbsp. batter for each mound.
Bake 12 to 14 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Melt remaining chocolate as directed on package; cool. Beat cream cheese spread and marshmallow creme in large bowl with mixer until blended. Add melted chocolate; mix well. Gently stir in COOL WHIP.
Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. cream cheese mixture between cookies.
Sweeten a special occasion with these hand-held portion-controlled chocolate whoopie pies.
Prepare using MAXWELL HOUSE Instant Coffee.
The cookies can be prepared ahead of time. Cool, then store at room temperature up to 24 hours before filling with cream cheese mixture as directed.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.