Tiramisu Whoopie Pies (Printable)

Chocolate cookies with coffee mascarpone cream, inspired by classic tiramisu flavors. Perfect for coffee enthusiasts.

# Ingredient List:

→ 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.
03 - In a large bowl, cream softened butter and granulated sugar together until light and fluffy.
04 - Beat in egg and vanilla extract into the creamed mixture.
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 to cool completely.
08 - Dissolve instant espresso powder in hot water and allow to cool.
09 - In a bowl, beat mascarpone cheese, heavy cream, and powdered sugar until smooth and thick, being careful not to overbeat. Beat in cooled espresso and vanilla until just combined. Chill filling for 20 minutes if too soft.
10 - Spread or pipe generous dollop of coffee mascarpone filling onto 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 for optimal texture.

# Expert Tips:

01 -
  • You get all the indulgent coffee and cocoa flavor of tiramisu without the fuss of layering or chilling overnight in a big dish.
  • The mascarpone filling is so creamy and rich, it feels like a secret you're keeping between two pillowy chocolate cookies.
  • They're portable, which means you can bring Italian elegance to a picnic, potluck, or just enjoy one with your afternoon espresso.
  • Even friends who claim they don't like coffee desserts have asked me for this recipe after one bite.
02 -
  • Don't skip chilling the mascarpone and cream before whipping, warm dairy won't hold its structure and you'll end up with a runny mess.
  • Let the cookies cool completely before filling them, or the warmth will melt the mascarpone and it'll squish out the sides.
  • If you overbeat the mascarpone filling, it can break and turn grainy, so stop mixing as soon as it thickens and looks smooth.
03 -
  • Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the mascarpone filling, it helps everything come together faster and fluffier.
  • If you want extra coffee flavor, brush the flat side of each cookie with a tiny bit of cooled espresso before adding the filling, just like soaking ladyfingers in tiramisu.
  • These freeze beautifully for up to a month, just wrap them individually in plastic wrap and thaw in the fridge overnight before serving.
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