Tiramisu Whoopie Pies (Printable Version)

Chocolate cookies sandwiched with coffee mascarpone cream, inspired by classic tiramisu flavors.

# List of Ingredients:

→ 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 Steps:

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 egg and vanilla extract into the butter mixture until fully combined.
05 - Gradually add dry ingredients to wet mixture, alternating with milk, beginning and ending with dry ingredients. Mix until just combined to avoid 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, 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 to room temperature.
09 - In a bowl, beat mascarpone cheese, heavy cream, and powdered sugar until smooth and thick, taking care not to overbeat. Fold in cooled espresso and vanilla until just combined. Chill for 20 minutes if consistency is too soft.
10 - Spread or pipe a generous dollop of coffee mascarpone filling onto the flat side of half the cooled cakes. Top with remaining cakes to create sandwiches.
11 - Dust cake tops with unsweetened cocoa powder. Refrigerate for 30 minutes before serving to achieve optimal texture.

# Expert Suggestions:

01 -
  • They taste like tiramisu but you can eat them with your hands, no fork or spoon needed.
  • The coffee mascarpone filling is dangerously good and comes together in minutes.
  • They look elegant enough for a dinner party but easy enough for a weeknight experiment.
  • You get all the flavor of the classic dessert without soaking ladyfingers or worrying about raw eggs.
02 -
  • Do not overbeat the mascarpone filling or it will turn grainy and lose its silky texture.
  • Let the cookies cool completely before filling them, warm cookies will melt the cream and create a mess.
  • If your filling is too soft to pipe, chill it for 20 minutes until it firms up just enough to hold its shape.
  • Use a cookie scoop for uniform size so all your whoopie pies bake evenly and look professional.
03 -
  • Chill your mixing bowl and beaters for 10 minutes before whipping the filling, it helps everything come together faster and thicker.
  • Use a piping bag with a large round tip for clean, bakery-style filling that doesn't squish out the sides.
  • Let the assembled whoopie pies sit in the fridge overnight if you have time, the flavors deepen and the cookies soften just enough to meld with the cream.
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