Tiramisu Whoopie Pies Dessert (Printable Version)

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

# What You'll 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 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 until evenly distributed.
03 - In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy, approximately 2-3 minutes. Beat in the egg and vanilla extract until fully incorporated.
04 - Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with dry ingredients. Mix on low speed until just combined; avoid overmixing.
05 - Using a medium cookie scoop or tablespoon, drop 24 mounds of batter onto the prepared baking sheets, spacing them approximately 2 inches apart.
06 - Bake for 10 to 12 minutes, or until the cakes spring back lightly when touched. Allow cooling on the pans for 5 minutes, then transfer to a wire rack to cool completely.
07 - Dissolve the instant espresso powder in hot water and allow to cool to room temperature.
08 - In a clean bowl, beat mascarpone, heavy cream, and powdered sugar using an electric mixer until smooth and thick, taking care not to overbeat. Gently fold in the cooled espresso and vanilla until just combined. Chill the 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 form sandwiches.
10 - Dust the tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving for optimal texture and flavor development.

# Expert Advice:

01 -
  • They taste like tiramisu but you can eat them with your hands, no fork or plate needed.
  • The coffee mascarpone filling is so creamy it feels like a secret indulgence every single bite.
  • They look impressive enough for dinner parties but are forgiving enough for a weeknight baking whim.
  • The soft chocolate cookies stay tender even after a day in the fridge, never drying out or crumbling.
02 -
  • Do not overbake the cookies, they should be soft to the touch and will firm up as they cool, a minute too long makes them dry.
  • Chill the mascarpone filling if it seems runny, room temperature mascarpone can be too loose and will slide right out when you bite into the pie.
  • Let the espresso cool completely before adding it to the cream mixture, even lukewarm liquid will cause the mascarpone to separate and turn soupy.
  • Refrigerate assembled whoopie pies for at least 30 minutes, this step makes them easier to eat and intensifies the coffee flavor.
03 -
  • Weigh your flour if you have a scale, too much makes the cookies dense and heavy instead of soft and cakey.
  • Use a piping bag with a large round tip to fill the whoopie pies if you want them to look bakery-perfect, it's faster and neater than spreading with a knife.
  • Let the cookies cool completely before filling, even slightly warm cookies will melt the mascarpone and turn everything into a mess.
  • Sift the cocoa powder for dusting just before serving so it doesn't clump or absorb moisture from the fridge.
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