Tiramisu Whoopie Pies (Printable)

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

# What You 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 - 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 in egg and vanilla extract until fully combined.
05 - Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined without overworking.
06 - Using a medium cookie scoop or tablespoon, drop 24 mounds of batter onto prepared baking sheets, spacing 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, being careful not to overbeat. Fold in cooled espresso and vanilla extract until just combined. Chill filling for 20 minutes if consistency 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 tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving to achieve optimal texture.

# Expert Suggestions:

01 -
  • The creamy mascarpone filling tastes like the heart of a classic tiramisu, but you can hold it in your hand.
  • Soft chocolate cookies melt on your tongue and pair beautifully with the bold espresso cream.
  • They look impressive at gatherings but come together faster than you'd think.
  • Each bite delivers that grown up coffee flavor without being overly sweet.
02 -
  • Do not overbeat the mascarpone filling or it can turn grainy and separate, stop as soon as it holds soft peaks.
  • Let the espresso mixture cool completely before adding it to the cream, warm liquid will melt the filling.
  • Space the batter mounds far enough apart because they spread as they bake.
  • Chill the assembled pies for at least 30 minutes so the filling sets and the flavors meld together.
03 -
  • Use a cookie scoop to portion the batter so all your cakes bake evenly and match up perfectly when assembled.
  • Chill your mixing bowl and beaters for a few minutes before whipping the mascarpone filling, it helps it thicken faster and stay stable.
  • If your filling is too soft to pipe, pop it in the fridge for 15 to 20 minutes until it firms up.
  • Don't skip the final dusting of cocoa powder, it's not just for looks, it adds a bittersweet finish that balances the sweetness.
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