Tiramisu Whoopie Pies (Print Version)

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

# 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

# Recipe 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, cream softened butter and granulated sugar together until light and fluffy. Beat in 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 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 cakes spring back lightly when touched. Cool on pans for 5 minutes, then transfer to wire rack to cool completely.
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 without overbeating. Fold in cooled espresso and vanilla extract until just combined. Chill for 20 minutes if too soft.
09 - Spread or pipe generous dollop of coffee mascarpone filling onto flat side of half the cooled cookies. Top with remaining cookies to form sandwiches.
10 - Dust tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving for optimal texture.

# Expert Suggestions:

01 -
  • The soft chocolate cookies stay tender for days and actually improve after a night in the fridge.
  • You get all the grown up coffee flavor of tiramisu without the fuss of ladyfingers or raw eggs.
  • They are impressively portable for potlucks but fancy enough to serve at dinner parties.
  • The mascarpone filling is so silky it feels indulgent even though it comes together in five minutes.
02 -
  • Do not overbeat the mascarpone filling or it will turn grainy and lose that silky texture.
  • Make sure the cookies are completely cool before filling them, or the cream will melt and slide out.
  • If your batter seems too thick, add a tablespoon of milk at a time until it is scoopable but not runny.
  • Chilling the assembled whoopie pies is not optional, they taste so much better after the flavors have married in the fridge.
03 -
  • Use a cookie scoop to ensure all your whoopie pies are the same size so they bake evenly and pair up perfectly.
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the filling, it helps everything come together faster and smoother.
  • If the espresso flavor is too strong for you, cut the instant espresso powder in half and add an extra splash of vanilla.
  • Press a whole coffee bean into the top of each whoopie pie before dusting with cocoa for a bakery worthy presentation.
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