Tiramisu Whoopie Pies (Printable)

Chocolate cookies sandwiched with coffee mascarpone cream, capturing the essence of classic tiramisu.

# 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

# Method:

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 combined.
03 - In a large bowl, beat softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
04 - Add egg and vanilla extract to the butter mixture, beating until fully incorporated.
05 - Gradually add dry ingredient mixture to wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined without overmixing.
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 to cool completely.
08 - Dissolve instant espresso powder in hot water and allow to cool completely.
09 - In a clean 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 is too soft.
10 - Spread or pipe generous dollop of coffee mascarpone filling onto the flat side of half the cooled cakes. Top with remaining cakes to form sandwiches.
11 - Dust tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving for optimal texture.

# Expert Advice:

01 -
  • They taste like tiramisu but feel infinitely more fun to eat with your hands, no spoon required.
  • The coffee-mascarpone filling stays creamy and luxurious without any of the raw egg anxiety.
  • They're the kind of dessert that makes people ask for the recipe before they've even finished the first bite.
02 -
  • Overbeating the mascarpone cream is the quickest way to ruin everything—stop as soon as it's smooth and fluffy, or you'll have grainy, separated filling.
  • Cold ingredients are non-negotiable here; mascarpone, cream, and even your mixing bowl should be chilled so the filling actually holds its shape.
03 -
  • Use an ice bath under your mixing bowl when making the mascarpone filling to keep everything cold and stable.
  • The cakes will seem underbaked when they first come out of the oven—trust the spring-back test and don't overbake them into dryness.
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