Welcome to the Camp Coffee Club!

Your one stop shop for delicious recipe inspiration

Get ready for Easter with our easy and delicious hot cross buns, Easter cookies, cupcakes & more, all with one key ingredient - your trusty baking partner Camp Coffee!

Camp Coffee Mocha Whoopie Pies

Camp Coffee Mocha Whoopie Pies

Two soft cookies sandwiched with a delicious filling.

Serves: 20

Level: medium

Prep Time: 15 minutes
Cook Time: 8 minutes


  • 18ml (1 tbsp) Camp Coffee
  • 125g (4½oz) butter
  • 150g (5½oz) chocolate, minimum 70% cocoa solids
  • 225g (8oz) sugar
  • 3 free-range eggs
  • 250g (9oz) flour
  • 25g (1oz) cocoa powder
  • ½ tsp baking powder

For the coffee icing

  • 30ml (2 tbsp) Camp Coffee
  • 150g (6oz) butter, softened
  • 275g (10oz) icing sugar, sifted
  • Icing sugar, to serve


  1. 1. Pre-heat the oven to 180ᵒC/350ᵒF/Gas Mark 4.
  2. 2. Line 2-3 baking trays with greaseproof paper.
  3. 3. 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).
  4. 4. Whisk the sugar, eggs and Camp Coffee together in a separate bowl then fold in the chocolate mixture.
  5. 5. Sift the flour, cocoa and baking powder together then fold into the chocolate and egg mixture.
  6. 6. 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.
  7. 7. Remove from the oven and set the biscuits aside on a cooling rack.
  8. 8. 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.
  9. 9. Dust with icing sugar to serve.

For more recipe inspiration and baking chat, or to share your own recipes, drop in to the Facebook Camp Coffee Club today!

Available from most major supermarkets.