Tiramisu Whoopie Pies (Printable)

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

# What You Need:

→ Chocolate Whoopie Cakes

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, approximately 3 minutes.
04 - Beat egg and vanilla extract into the creamed mixture until fully incorporated.
05 - Gradually add dry ingredient mixture to wet ingredients, alternating with milk. Begin and end with dry ingredients. Mix until just combined, avoiding overworking the batter.
06 - Using a medium cookie scoop or tablespoon, drop 24 mounds of batter onto prepared baking sheets, spacing approximately 2 inches apart.
07 - Bake for 10 to 12 minutes until cakes spring back lightly when touched. Cool on pans for 5 minutes, then transfer to wire rack for complete cooling.
08 - Dissolve instant espresso powder in 1 tablespoon hot water. Allow to cool completely.
09 - In a bowl, beat chilled mascarpone cheese, cold heavy cream, and sifted powdered sugar until smooth and thick. Avoid overbeating. Fold in cooled espresso and vanilla extract until just combined.
10 - Refrigerate filling for 20 minutes if texture appears too soft.
11 - 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.
12 - Dust cake tops with unsweetened cocoa powder. Refrigerate assembled whoopie pies for 30 minutes before serving.

# Expert Advice:

01 -
  • They taste like tiramisu but you can hold them in one hand without a fork.
  • The mascarpone filling stays soft and creamy even after chilling, which makes every bite feel indulgent.
  • These look impressive but come together faster than most layer cakes.
  • Coffee lovers get a gentle espresso hit without it tasting bitter or overwhelming.
02 -
  • Do not overbeat the mascarpone filling or it will turn grainy and separate, which happened to me the first time I made these and I had to start over.
  • Let the cookies cool completely before filling them, because even slightly warm cookies will melt the cream and turn your beautiful whoopie pies into a drippy disaster.
  • Chill the assembled whoopie pies before serving so the filling sets properly and the flavors meld together like they do in real tiramisu.
03 -
  • Use a cookie scoop to keep all the cookies the same size so they bake evenly and match up perfectly when you assemble them.
  • Chill your mixing bowl and beaters before whipping the mascarpone filling, which helps it thicken faster and hold its shape better.
  • Don't skip the 30-minute chill time after assembling because that's when the cookies soften slightly and the filling sets into the perfect creamy texture.
Go Back