Tiramisu Whoopie Pies (Print Version)

Chocolate cookies with coffee mascarpone filling, capturing the essence of classic Italian tiramisu.

# What You'll 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:

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 softened butter and granulated sugar together until light and fluffy.
04 - Beat egg and vanilla extract into the creamed mixture until fully combined.
05 - Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
06 - Using a medium cookie scoop or tablespoon, drop 24 mounds of batter onto prepared baking sheets, spacing them about 2 inches apart.
07 - Bake for 10 to 12 minutes, or until cakes spring back lightly when touched.
08 - Let cool on pans for 5 minutes, then transfer to a wire rack to cool completely.
09 - Dissolve instant espresso powder in hot water and let cool to room temperature.
10 - In a bowl, beat chilled mascarpone, cold heavy cream, and sifted powdered sugar until smooth and thick without overbeating. Beat in cooled espresso and vanilla extract until just combined.
11 - Refrigerate filling for 20 minutes if too soft to ensure proper consistency.
12 - 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.
13 - Dust tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving for optimal texture.

# Expert Tips:

01 -
  • They taste like tiramisu but you can hold them in your hand without a fork.
  • The mascarpone filling is ridiculously creamy and not too sweet.
  • Perfect for impressing guests without spending all day in the kitchen.
  • Coffee and chocolate together make everything better, always.
02 -
  • Do not overbeat the mascarpone filling or it will turn grainy and separate on you.
  • Make sure the cookies are completely cool before filling or the cream will melt into a mess.
  • Chill the filling if it seems too soft, it should hold its shape when you spread it.
  • Space the cookie mounds far enough apart because they spread more than you think.
03 -
  • Sift the powdered sugar into the filling to avoid any lumps that ruin the smooth texture.
  • Use a cookie scoop for perfectly uniform cookies that bake evenly every time.
  • Let the espresso cool completely before adding it to the cream or it will deflate your filling.
  • Press down gently when sandwiching so the filling reaches the edges but doesn't squish out the sides.
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