Tiramisu Whoopie Pies (Printable)

Chocolate cookies with coffee mascarpone cream, bringing classic tiramisu flavors to a handheld treat.

# What Goes In:

→ 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 the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
03 - In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla extract.
04 - Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined.
05 - Using a medium cookie scoop or tablespoon, drop 24 mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart.
06 - Bake for 10 to 12 minutes, or until the cakes spring back lightly when touched. Let cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
07 - Dissolve the espresso powder in hot water and let cool.
08 - In a bowl, beat mascarpone, heavy cream, and powdered sugar until smooth and thick, being careful not to overbeat. Beat in the cooled espresso and vanilla until just combined. Chill filling for 20 minutes if too soft.
09 - Spread or pipe a generous dollop of coffee mascarpone filling onto the flat side of half the cooled cookies. Top with the remaining cookies to make sandwiches.
10 - Dust the tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving for best texture.

# Expert Advice:

01 -
  • You get all the coffee-soaked, creamy indulgence of tiramisu in a handheld form that won't collapse on your plate.
  • The mascarpone filling is impossibly light and rich at the same time, like biting into a cloud that tastes like your favorite espresso bar.
  • These stay soft for days in the fridge, which means you can make them ahead and actually enjoy your party instead of stressing in the kitchen.
02 -
  • Don't overbeat the mascarpone filling or it will break and turn grainy, stop as soon as it holds soft peaks.
  • Make sure the cookies are completely cool before filling them, warm cookies will melt the cream and turn your beautiful pies into a sloppy mess.
  • If your espresso mixture is still warm when you add it to the mascarpone, it will deflate the whipped texture you just worked so hard to create.
03 -
  • If your mascarpone is too stiff straight from the fridge, let it sit at room temperature for ten minutes before beating, this prevents lumps and makes it blend smoothly with the cream.
  • Dust the cocoa powder over the pies right before serving, not hours ahead, or it will absorb moisture and look dull instead of velvety.
  • Swap regular cocoa for black cocoa powder if you want cookies that look almost black and taste even more intensely chocolatey, just use half black and half regular so they don't taste bitter.
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