Tiramisu Whoopie Pies (Print Version)

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

# Components:

→ 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

# Preparation 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 until evenly distributed.
03 - In a large bowl, cream together softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat egg and vanilla extract into the butter mixture until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, alternating with milk in thirds, 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 approximately 2 inches apart.
07 - Bake for 10-12 minutes until cakes spring back lightly when touched. Cool on pans for 5 minutes, then transfer to wire rack until completely cooled.
08 - Dissolve instant espresso powder in hot water and allow to cool to room temperature.
09 - In a bowl, beat mascarpone cheese, heavy cream, and powdered sugar until smooth and thick, taking care not to overbeat. Fold in cooled espresso and vanilla extract until just combined. Chill for 20 minutes if filling appears too soft.
10 - Spread or pipe generous amount of coffee mascarpone filling onto flat side of half the cooled cookies. Top with remaining cookies to form sandwiches.
11 - Dust cookie tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving to achieve optimal texture.

# Expert Advice:

01 -
  • They're deceptively easy: You get that fancy tiramisu flavor without spending hours assembling layers.
  • Coffee lovers will lose their minds: The mascarpone filling is where the magic happens, and it's smooth enough to pipe or dollop however you want.
  • They feel like a special occasion: These impress people far more than their actual difficulty suggests.
02 -
  • Mascarpone temperature is everything: I learned this the hard way when I grabbed room-temperature mascarpone and ended up with broken, oily filling that looked like it had been left in the sun.
  • Don't overbeat the filling: Once you've beaten the mascarpone for more than 3 minutes total, the fat separates and the texture becomes grainy no matter what you do.
  • Let your cakes cool completely before assembling: Warm cakes will soften the filling and create a soggy mess.
03 -
  • Weigh your flour if you have a scale: Volume measurements can vary wildly, and weighing ensures consistent results every single time.
  • Use a piping bag for elegant assembly: It makes the filling look intentional and professional, and you can control the amount more precisely than spreading.
  • The cocoa dust belongs on top right before serving: It looks fresher and tastes less bitter when it hasn't sat on the filling for hours.
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