Tiramisu Whoopie Pies (Printable Version)

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

# 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

# How To Make It:

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.
03 - In a large bowl, cream softened butter and granulated sugar together until light and fluffy, approximately 3 minutes.
04 - Beat egg and vanilla extract into the creamed mixture until fully integrated.
05 - Gradually add dry ingredients to wet mixture, alternating with milk, 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 to 12 minutes, or until cakes spring back lightly when touched. Cool on pans for 5 minutes, then transfer to wire rack until completely cooled.
08 - Dissolve instant espresso powder in hot water and allow to cool completely.
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 too soft.
10 - Spread or pipe a generous dollop of coffee mascarpone filling onto the flat side of half the cooled cakes. Top with remaining cakes to create sandwiches.
11 - Dust tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving for optimal texture.

# Expert Advice:

01 -
  • All the indulgence of tiramisu in handheld form, no spoon required.
  • The coffee mascarpone filling is dangerously good and comes together in minutes.
  • Soft chocolate cookies stay tender for days in the fridge, getting even better as the flavors meld.
  • They look impressive but are far more forgiving than traditional layered desserts.
02 -
  • Overbeating the mascarpone filling will make it grainy and separated, so stop as soon as it looks thick and smooth.
  • Let the cookies cool completely before filling them or the cream will melt and slide right out.
  • Chilling the assembled whoopie pies is non-negotiable—they taste okay warm, but phenomenal after a rest in the fridge.
03 -
  • Chill your mixing bowl and beaters before whipping the filling for the fluffiest, most stable cream.
  • Use a piping bag with a wide round tip to fill the cookies evenly and quickly without making a mess.
  • Let the batter rest for 5 minutes before scooping—it thickens slightly and the cookies bake up more uniform.
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