Description
Delight in these indulgent Tiramisu Whoopie Pies, combining soft cocoa-spiced cakes with a creamy mascarpone coffee filling for a perfect handheld dessert inspired by the classic Italian tiramisu.
Ingredients
Scale
Cakes
- Cooking spray, for greasing
- 2 1/4 cups (270 g) all-purpose flour
- 1/2 cup (40 g) unsweetened cocoa powder (preferably Dutch-processed), plus more for dusting
- 1 tsp baking powder
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 cup (215 g) packed light brown sugar
- 1/4 cup vegetable oil
- 4 Tbsp unsalted butter, softened
- 1 large egg
- 1 tsp pure vanilla extract
- 3/4 cup milk
- 1/4 cup freshly brewed coffee, warm
Mascarpone Coffee Filling
- 3/4 cup heavy cream
- 1/2 cup (55 g) confectioners’ sugar
- 1 Tbsp instant coffee
- 6 oz mascarpone, cold
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and grease them lightly with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, kosher salt, and baking soda until evenly combined.
- Cream Sugar and Fats: In a large bowl, using a handheld mixer on medium-high speed, beat the light brown sugar, vegetable oil, and softened butter until the mixture is light and fluffy, about 2 to 3 minutes.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and continue beating until fully incorporated.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, beating on medium-low speed until just a few dry streaks remain. Next, add the milk and warm coffee, mixing until just combined to form the batter.
- Portion the Batter: Using a medium scoop (about 3 tablespoons), drop dollops of batter spaced about 3 inches apart onto the prepared baking sheets.
- Bake Cakes: Bake the whoopie pies in the preheated oven until the edges are firm and the centers are slightly soft, approximately 12 to 14 minutes. Remove from the oven and allow to cool completely on the baking sheets.
- Make Mascarpone Coffee Filling: In a large bowl, beat the heavy cream, confectioners’ sugar, and instant coffee with a handheld mixer on medium-high speed until soft peaks form.
- Incorporate Mascarpone: Add half of the cold mascarpone to the whipped cream mixture and beat until just combined. Add the remaining mascarpone and continue beating until stiff peaks form, creating a smooth, fluffy filling.
- Assemble Whoopie Pies: Flip half of the cooled cake discs over. Using a medium scoop, place a generous dollop of the mascarpone coffee filling onto the center of each flipped disc. Top each with another disc, flat side down, gently pressing together until the filling almost reaches the edges.
- Finish and Serve: Lightly dust the assembled whoopie pies with additional cocoa powder for a classic tiramisu touch. Serve immediately or chill until ready to enjoy.
Notes
- Use Dutch-processed cocoa powder for a smoother, richer chocolate flavor and deeper color.
- Coffee in the batter and filling enhances the signature tiramisu taste; freshly brewed and warm coffee works best for the batter.
- Ensure mascarpone is cold before whipping to achieve the best texture in the filling.
- Allow the cakes to cool completely before assembling to prevent the filling from melting.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
