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Benjamin

Easy Tiramisu Whoopie Pies Recipe – Sweet & Decadent

Indulge in the perfect fusion of two beloved desserts with these Tiramisu Whoopie Pies! Soft chocolate cakes are sandwiched with a luscious mascarpone coffee filling, then dusted with cocoa powder for an elegant finish. Perfect for dinner parties, celebrations, or just treating yourself, these handheld desserts bring the rich flavors of tiramisu into a fun and portable form.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 10 -12 whoopie pies
Course: Dessert
Cuisine: American-Italian Fusion
Ingredients Method Notes

Ingredients
  

For the Chocolate Cake Layers:
  • 2 1/4 cups 270 g all-purpose flour
  • 1/2 cup 40 g unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking soda
  • 1 cup 215 g packed light brown sugar
  • 1/4 cup vegetable oil
  • 4 tablespoons unsalted butter softened
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 3/4 cup milk
  • 1/4 cup freshly brewed coffee warm
For the Mascarpone Coffee Filling:
  • 3/4 cup heavy cream
  • 1/2 cup 55 g confectioners’ sugar
  • 1 tablespoon instant coffee
  • 6 ounces mascarpone cold
To Finish:
  • Unsweetened cocoa powder for dusting

Method
 

Prepare the Chocolate Cake Layers:
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and lightly spray with cooking spray.
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and baking soda. Set aside.
  3. In a large bowl, beat the brown sugar, vegetable oil, and softened butter on medium-high speed until light and fluffy, about 2-3 minutes.
  4. Add the egg and vanilla extract, beating until fully incorporated.
  5. Gradually add the dry ingredients, mixing on low speed until a few streaks of flour remain.
  6. Add milk and warm coffee, and mix until just combined. Avoid overmixing.
  7. Using a medium cookie scoop (about 3 tablespoons), scoop the batter onto the prepared baking sheets, leaving 3 inches between each scoop.
  8. Bake for 12-14 minutes, or until the edges are firm and the centers are slightly soft. Let the cakes cool completely on the baking sheets.
Make the Mascarpone Coffee Filling:
  1. In a large bowl, beat the heavy cream, confectioners’ sugar, and instant coffee on medium-high speed until soft peaks form.
  2. Add half of the mascarpone and mix until just combined.
  3. Add the remaining mascarpone and beat until stiff peaks form. Be careful not to overmix.
Assemble the Whoopie Pies:
  1. Flip half of the cooled cake discs so the flat sides are facing up.
  2. Using a medium cookie scoop or piping bag, add a dollop of mascarpone filling to the center of each flipped disc.
  3. Top with the remaining cake discs, flat side down, and gently press until the filling spreads to the edges.
Finish and Serve:
  1. Dust the tops of the assembled whoopie pies with unsweetened cocoa powder for an elegant finish.
  2. Chill the assembled whoopie pies for 30 minutes before serving for the best texture.

Notes

  • Storage Tips: Store the whoopie pies in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature before serving for the best flavor.
  • Freezing Option: Wrap each whoopie pie individually in plastic wrap and freeze in an airtight container for up to 2 months. Thaw in the refrigerator before enjoying.
  • Customizations:
    • Use decaf coffee to make the recipe caffeine-free.
    • Substitute cream cheese for mascarpone for a tangier filling.
    • Add a splash of coffee liqueur to the filling for an adult twist.
  • Pro Tip: Chill the mascarpone before making the filling to ensure a smooth, stable texture.

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