Tiramisu Whoopie Pies (Printer version)

Chocolate cookies with coffee mascarpone filling, combining classic tiramisu flavors in a handheld treat.

# 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 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

# Directions:

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. Beat in egg and vanilla extract.
04 - Gradually add dry mixture to wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
05 - Using a medium cookie scoop or tablespoon, drop 24 mounds of batter onto prepared baking sheets, spacing them approximately 2 inches apart.
06 - Bake for 10 to 12 minutes, or until the cakes spring back lightly when touched. Cool on pans for 5 minutes, then transfer to wire rack for complete cooling.
07 - Dissolve instant espresso powder in hot water and allow to cool completely.
08 - In a bowl, beat chilled mascarpone, cold heavy cream, and sifted powdered sugar until smooth and thick. Avoid overbeating. Fold in cooled espresso and vanilla until just combined. Refrigerate for 20 minutes if consistency is too soft.
09 - Spread or pipe a generous portion of coffee mascarpone filling onto the flat side of half the cooled chocolate cakes. Top with remaining cakes to create sandwiches.
10 - Dust the tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving to achieve optimal texture.

# Expert Advice:

01 -
  • They deliver all the drama of tiramisu without the fuss of layering or soggy ladyfingers.
  • The mascarpone filling is so creamy and coffee-spiked, it tastes like dessert and a latte in one bite.
  • Theyre easy to hold, pack, and share, which makes them dangerously giftable.
  • You get the deep chocolate richness of a great whoopie pie with an Italian twist that feels special.
02 -
  • Do not overbeat the mascarpone filling or it will split and turn grainy, stop as soon as it holds soft peaks.
  • Let the cookies cool completely before filling them or the cream will melt and slide right out.
  • Espresso powder must be dissolved and cooled before adding, hot liquid will break the cream.
  • Space the cookie mounds far apart, they spread more than you think and will merge if too close.
03 -
  • Chill your mixing bowl and beaters before whipping the mascarpone filling, it whips faster and stays stable longer.
  • Use a cookie scoop for perfectly uniform pies that bake evenly and look professional.
  • If your espresso powder clumps, press it through a fine sieve before dissolving for a smoother filling.
  • Freeze assembled whoopie pies for up to a month, thaw in the fridge overnight and they taste freshly made.
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