Tiramisu Whoopie Pies (Print Version)

Chocolate cookies with coffee mascarpone filling, inspired by classic tiramisu. Perfect for coffee lovers.

# 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:

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 2-3 minutes.
04 - Beat in egg and vanilla extract into the creamed mixture until fully incorporated.
05 - Gradually add dry ingredients to wet mixture, alternating with milk. Begin and end with dry ingredients. Mix until just combined without overmixing.
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 10-12 minutes 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. In a separate bowl, beat mascarpone, heavy cream, and powdered sugar until smooth and thick without overbeating. Fold in cooled espresso and vanilla extract. Chill for 20 minutes if consistency is too soft.
09 - Spread or pipe generous dollop of coffee mascarpone filling onto flat side of half the cooled cookies. Top with remaining cookies to form sandwiches.
10 - Dust tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving for optimal texture.

# Expert Advice:

01 -
  • You get all the rich coffee and cocoa intensity of tiramisu without the fussy layering or waiting overnight.
  • The cookies stay soft and cakey for days, and the mascarpone filling tastes like a cloud soaked in espresso.
  • They look impressive but come together faster than most layer cakes, perfect when you want to show off without the stress.
02 -
  • Don't overbeat the mascarpone filling or it can turn grainy and separated, stop as soon as it's smooth and thick.
  • Let the cookies cool completely before filling them or the mascarpone will melt and slide right out.
  • If your filling is too soft to pipe, chill it for 20 minutes in the fridge until it holds its shape.
03 -
  • Use a cookie scoop to keep all the cakes the same size so they bake evenly and match up perfectly when you sandwich them.
  • Chill the mascarpone and cream before whipping to help the filling hold its shape and stay silky.
  • Dust the cocoa on just before serving so it doesn't get absorbed into the filling and lose its dramatic look.
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