Tiramisu Whoopie Pies (Print Version)

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

# 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

# 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 butter and 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 about 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 espresso powder in hot water and let cool completely.
08 - In a bowl, beat mascarpone, heavy cream, and powdered sugar until smooth and thick without overbeating. Beat in cooled espresso and vanilla until just combined. Chill filling 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 Advice:

01 -
  • All the sophisticated flavor of tiramisu without the fuss of layering or soaking ladyfingers.
  • The cookies stay incredibly soft and tender, almost brownie-like in texture.
  • You can make them a day ahead and they actually taste better after the flavors meld in the fridge.
  • They look impressive but come together faster than most layer cakes.
02 -
  • Do not overbeat the mascarpone filling or it will turn grainy and separate, stop as soon as it holds soft peaks.
  • Let the cookies cool completely before filling them or the cream will melt and slide right off.
  • The espresso mixture must be cool before adding it to the mascarpone or the heat will break the cream.
03 -
  • Use a cookie scoop to ensure all your cookies are the same size so they pair up perfectly when assembling.
  • Chill your mixing bowl and beaters for 10 minutes before making the filling, it whips up faster and holds better.
  • If the filling is too stiff to spread, let it sit at room temperature for 5 minutes, too soft and it needs more fridge time.
  • Don't skip the final dusting of cocoa powder, it's not just for looks, it adds a hint of bitterness that balances the sweet cream.
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