Tiramisu Whoopie Pies Dessert (Printable)

Chocolate cookies sandwiched with coffee mascarpone cream, inspired by classic tiramisu flavors.

# 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 Make It:

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 well 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 approximately 2 inches apart.
07 - 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.
08 - Dissolve instant espresso powder in hot water and let cool completely.
09 - In a clean bowl, beat chilled mascarpone, cold heavy cream, and sifted powdered sugar until smooth and thick, being careful not to overbeat. Fold in cooled espresso and vanilla extract until just combined. Chill for 20 minutes if filling is too soft.
10 - Spread or pipe a generous dollop of coffee mascarpone filling onto the flat side of half the cooled cookies. Top with remaining cookies to create sandwiches.
11 - Dust the tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving for optimal texture.

# Expert Advice:

01 -
  • All the elegance of tiramisu without needing a trifle dish or ladyfingers.
  • The coffee mascarpone filling is dangerously good, the kind you want to eat with a spoon.
  • Soft chocolate cookies that stay tender for days if you manage not to eat them all at once.
  • Theyre impressive enough for a dinner party but easy enough for a weekend baking project.
02 -
  • Dont overbeat the mascarpone filling or it will separate and turn grainy, stop as soon as it holds soft peaks.
  • Cool the espresso completely before adding it to the cream, even slightly warm liquid can cause the mascarpone to break.
  • Let the cookies cool completely before filling them or the mascarpone will melt and slide out the sides.
  • If the filling feels too soft after mixing, chill it for 20 minutes before assembling so it holds its shape.
03 -
  • Use a cookie scoop for uniform size so the whoopie pies bake evenly and look professional.
  • Chill the mixing bowl and beaters before whipping the mascarpone filling, it helps everything come together faster and smoother.
  • If the cookies spread too much, chill the batter for 15 minutes before scooping, it firms up the butter and keeps the shape.
  • For deeper coffee flavor, increase the espresso powder to one and a half tablespoons, but taste as you go.
Go back