Tiramisu Whoopie Pies (Printable)

Chocolate cookies sandwiched with coffee mascarpone cream, inspired by classic 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 oz 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

# Step-by-Step Guide:

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 together 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 add dry ingredients to wet mixture, alternating with milk. Begin and end with dry ingredients. Mix until just combined, avoiding overmixing.
06 - Using a medium cookie scoop or tablespoon, drop 24 mounds of batter onto prepared baking sheets, spacing each about 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 for complete cooling.
08 - Dissolve instant espresso powder in hot water and allow to cool completely.
09 - In a clean bowl, beat chilled mascarpone, cold heavy cream, and sifted powdered sugar until smooth and thick. Avoid overbeating. Fold in cooled espresso and vanilla extract until just combined. Chill for 20 minutes if consistency is too soft.
10 - Spread or pipe generous dollop of coffee mascarpone filling onto flat side of half the cooled cakes. Top each with remaining cake to create sandwich.
11 - Dust tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving to achieve optimal texture.

# Expert Suggestions:

01 -
  • All the magic of tiramisu without the fuss of soaking ladyfingers or worrying about runny layers.
  • The espresso mascarpone filling is so rich and creamy, it feels like sneaking spoonfuls straight from the bowl.
  • Soft chocolate cookies stay tender for days, getting even better as the flavors meld in the fridge.
  • They look bakery perfect but come together with simple pantry staples and basic mixing.
02 -
  • Do not skip chilling the mascarpone and cream, room temperature dairy will never whip up thick enough and your filling will ooze out.
  • Let the cookies cool completely before filling or the warmth will melt the mascarpone into a runny mess.
  • Dissolve the espresso powder in hot water first, adding it dry creates bitter grainy pockets no one wants to bite into.
  • Stop mixing the filling the moment it thickens, overbeating turns mascarpone grainy and separates the cream.
03 -
  • Use a cookie scoop for perfectly uniform cookies that bake evenly and look professional when sandwiched together.
  • Sift the cocoa powder for dusting right before serving, it clings better to chilled filling and won't get absorbed.
  • If your filling is too soft to pipe, pop it in the fridge for 20 minutes, patience here prevents a mess.
  • Don't overbake the cookies, they should feel just set when you touch them, they firm up as they cool.
Go Back