Tiramisu Whoopie Pies (Printable Version)

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

# 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

# Directions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - In a large bowl, beat softened butter and granulated sugar until light and fluffy, approximately 2-3 minutes.
04 - Beat in egg and vanilla extract until fully combined.
05 - Gradually alternate adding dry ingredients and milk to the wet mixture, 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 the cakes spring back lightly when touched. Cool on pans for 5 minutes, then transfer to a wire rack to cool completely.
08 - Dissolve instant espresso powder in hot water and allow to cool to room temperature.
09 - In a clean bowl, beat mascarpone cheese, heavy cream, and powdered sugar until smooth and thick. Do not overbeat. Beat in cooled espresso and vanilla until just combined. Chill for 20 minutes if 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 Hints:

01 -
  • They taste like tiramisu but you can eat them with your hands, no fork required.
  • The soft cake texture stays tender for days if you store them right.
  • Coffee lovers get a real espresso kick without it being too sweet.
  • They look fancy but come together faster than most layer cakes.
02 -
  • Don't overbeat the mascarpone filling or it'll turn grainy and separate, stop as soon as it's thick.
  • Let the cookies cool completely before filling them or the cream will melt and slide right out.
  • Use a cookie scoop to keep the cookies uniform so they match up perfectly when you sandwich them.
  • Chill the assembled pies before serving or the filling will be too soft and messy to eat.
03 -
  • Chill your mixing bowl and beaters before whipping the filling so it thickens faster and holds its shape.
  • If the batter seems too thick, add a tablespoon of milk at a time until it's scoopable but not runny.
  • Use a piping bag with a large round tip to fill the cookies neatly and avoid messy edges.
  • For extra drama, drizzle melted dark chocolate over the tops before dusting with cocoa.
Go Back