Tiramisu Whoopie Pies (Printable)

Chocolate cookies with coffee mascarpone filling, inspired by classic tiramisu flavors.

# Ingredient List:

→ Chocolate Whoopie Pies

01 - 1 2/3 cups all-purpose flour
02 - 2/3 cup unsweetened cocoa powder
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1 cup whole milk

→ Coffee Mascarpone Filling

11 - 8 ounces mascarpone cheese, chilled
12 - 1/2 cup heavy cream, cold
13 - 1/2 cup powdered sugar, sifted
14 - 1 tablespoon instant espresso powder
15 - 1 tablespoon hot water
16 - 1 teaspoon vanilla extract

→ Assembly

17 - Unsweetened cocoa powder, for dusting

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
03 - In a large bowl, beat butter and sugar together until light and fluffy. Incorporate egg and vanilla extract.
04 - Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
05 - Using a medium cookie scoop, drop 24 mounds of batter onto prepared baking sheets, spacing them approximately 2 inches apart.
06 - Bake for 10 to 12 minutes until cakes spring back lightly when touched. Cool on pans for 5 minutes, then transfer to wire rack to cool completely.
07 - Dissolve espresso powder in hot water and allow to cool.
08 - In a bowl, beat mascarpone, heavy cream, and powdered sugar until smooth and thick without overbeating. Beat in cooled espresso and vanilla until just combined. Chill filling for 20 minutes if too soft.
09 - Spread or pipe a generous dollop of coffee mascarpone filling onto the flat side of half the cooled cakes. Top with remaining cakes to form sandwiches.
10 - Dust tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving.

# Expert Advice:

01 -
  • The coffee mascarpone filling tastes like tiramisu without the fuss of ladyfingers and raw eggs.
  • Soft chocolate cookies stay tender for days, making them perfect for advance prep.
  • They look fancy enough for dinner parties but come together faster than layer cakes.
  • Each bite delivers that grown-up coffee kick kids' desserts always lack.
02 -
  • Overbeating mascarpone turns it grainy and separates the fat, so stop mixing the moment it thickens.
  • Room-temperature ingredients blend faster and create a smoother batter, especially the butter and egg.
  • Chilling the assembled whoopie pies is not optional, the filling needs time to firm up or it'll squish out the sides.
  • Dutch-process cocoa gives a darker color and milder flavor, while natural cocoa tastes sharper and more acidic.
03 -
  • Use a cookie scoop to portion the batter so all the cookies bake evenly and match up perfectly when you assemble them.
  • Chill your mixing bowl and beaters for 10 minutes before whipping the filling, it helps the cream thicken faster and hold its shape.
  • If mascarpone is hard to find, swap it for an equal amount of cream cheese, but add an extra tablespoon of heavy cream to keep the filling soft and spreadable.
  • Dust the cocoa powder through a fine sieve for an even, professional-looking finish without clumps.
Return