Tiramisu Whoopie Pies (Printable)

Chocolate cookies with coffee mascarpone filling inspired by classic tiramisu flavors.

# 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

# How to Prepare:

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 distributed.
03 - In a large bowl, cream softened butter and granulated sugar together until light and fluffy, approximately 2-3 minutes.
04 - Beat egg and vanilla extract into the creamed mixture until fully combined.
05 - Gradually add dry ingredients to wet mixture, alternating with milk and beginning and ending with dry ingredients. Mix until just combined to avoid overmixing.
06 - Using a medium cookie scoop or tablespoon, drop 24 mounds of batter onto prepared baking sheets, spacing each mound 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 to room temperature.
09 - 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 until just combined. Refrigerate for 20 minutes if filling is too soft.
10 - Spread or pipe generous dollop of coffee mascarpone filling onto flat side of half the cooled cookies. Top with remaining cookies to create sandwiches.
11 - Dust tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving for optimal texture.

# Expert Suggestions:

01 -
  • They taste like tiramisu but you can hold them in your hand without a fork.
  • The espresso mascarpone filling is so good you'll want to eat it with a spoon.
  • They look fancy but come together faster than most layer cakes.
  • Coffee and chocolate lovers will ask you for the recipe every single time.
02 -
  • Do not overbeat the mascarpone filling or it will separate and turn grainy—stop as soon as it holds soft peaks.
  • Let the espresso cool completely before adding it to the cream or the heat will break the emulsion.
  • Measure your flour by spooning it into the cup and leveling it off, or the cookies will be dry and crumbly.
  • Chill the assembled whoopie pies for at least 30 minutes—they taste better cold and the texture improves dramatically.
03 -
  • Use a cookie scoop to keep all the cookies the same size so they bake evenly and pair up perfectly.
  • Chill your mixing bowl and beaters before whipping the filling—it helps the cream thicken faster and stay stable.
  • If the filling is too soft to pipe, pop it in the fridge for 20 minutes instead of trying to force it.
  • Don't stack the whoopie pies until the filling has chilled or they'll slide apart and make a mess.
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