Tiramisu Whoopie Pies (Printable Version)

Chocolate cookies sandwiched with coffee mascarpone cream, bringing tiramisu flavors to a handheld treat.

# What You Need:

→ 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 oz 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

# How To Make:

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, cream together softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in the egg and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined, being careful not to overmix.
06 - Using a medium cookie scoop or tablespoon, drop 24 mounds of batter onto prepared baking sheets, spacing them approximately 2 inches apart.
07 - Bake for 10-12 minutes, or until cakes spring back lightly when touched. Cool on pans for 5 minutes, then transfer to wire rack to cool completely.
08 - Dissolve instant espresso powder in hot water and allow to cool to room temperature.
09 - In a bowl, beat chilled mascarpone cheese, cold heavy cream, and sifted powdered sugar until smooth and thick. Do not overbeat. Fold in cooled espresso mixture and vanilla extract until just combined.
10 - Refrigerate filling for 20 minutes if it appears too soft for easy spreading.
11 - Spread or pipe a generous dollop of coffee mascarpone filling onto the flat side of half the cooled cookies. Top with remaining cookies to create sandwiches.
12 - Dust the tops generously with unsweetened cocoa powder. Refrigerate assembled pies for 30 minutes before serving to set texture.

# Expert Tips:

01 -
  • They taste like tiramisu but you can hold them in one hand and eat them without a fork.
  • The mascarpone filling is silky and rich but not overly sweet, letting the coffee flavor really shine.
  • They look fancy enough for a dinner party but come together in about an hour start to finish.
  • You get all the drama of Italian dessert with none of the soaking or layering stress.
02 -
  • Don't skip chilling the filling if it's too soft, or it will squish out the sides when you assemble the whoopie pies.
  • Let the cookies cool completely before filling them, otherwise the mascarpone will melt and turn into a mess.
  • Use parchment paper instead of greasing the pans because greased pans can cause the cookies to spread too much and lose their shape.
  • Dissolve the espresso powder completely in hot water before adding it to the filling so you don't get bitter clumps.
03 -
  • Use a cookie scoop to portion the batter so all your whoopie pies bake evenly and match up perfectly when you assemble them.
  • Chill the mascarpone and heavy cream before whipping so the filling thickens faster and holds its shape better.
  • If the filling seems too soft after mixing, pop it in the fridge for 20 minutes instead of trying to pipe or spread it right away.
  • Don't overbake the cookies or they'll be dry instead of soft and pillowy, so pull them out as soon as they spring back when touched.
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