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 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 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 completely.
09 - In a bowl, beat mascarpone cheese, heavy cream, and powdered sugar until smooth and thick, avoiding overbeating. Fold in cooled espresso and vanilla extract until just combined. Chill filling for 20 minutes if too soft.
10 - Spread or pipe a generous amount of coffee mascarpone filling onto the flat side of half the cooled chocolate cakes. Top with remaining cakes to create sandwiches.
11 - Dust the tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving for optimal texture.

# Expert Advice:

01 -
  • The soft chocolate cookies stay tender for days, getting even better as the coffee cream soaks in slightly.
  • You get that luxurious mascarpone richness without needing to layer or chill a whole pan overnight.
  • They look impressive but come together faster than most layer cakes, and they travel beautifully to potlucks.
  • The espresso filling gives you that grown up coffee kick that makes every bite feel like a little celebration.
02 -
  • Do not overbeat the mascarpone filling or it will break and turn runny, I learned this the hard way on my second attempt.
  • Let the cookies cool completely before filling them, warm cookies will melt the cream and create a mess.
  • Chill the filling for 20 minutes if it seems too soft to pipe, cold mascarpone holds its shape much better.
  • Measure cocoa by spooning it into the cup and leveling, packing it will make the cookies dry and bitter.
03 -
  • Use a spring loaded cookie scoop to keep all the cookies the same size so they bake evenly and pair up perfectly.
  • Let the espresso mixture cool completely before adding it to the cream, hot liquid will deflate your filling instantly.
  • Press a piece of plastic wrap directly onto the surface of leftover filling to prevent a skin from forming in the fridge.
  • If your mascarpone filling seems grainy, it was overbeaten, next time stop as soon as it thickens and looks smooth.
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