Description
These Chocolate Coffee Tiramisu Whoopie Pies combine rich cocoa and coffee flavors in a soft, cake-like cookie sandwich filled with a fluffy mascarpone coffee cream. Inspired by the classic tiramisu, these whoopie pies make a perfect dessert treat with a delightful balance of chocolate, coffee, and creamy sweetness.
Ingredients
Scale
For the Cakes
- Cooking spray
- 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
For the 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 lightly grease them with cooking spray to prevent sticking.
- Make the Dry and Wet Batter Components: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, kosher salt, and baking soda until combined. In a separate large bowl, beat the light brown sugar, vegetable oil, and softened butter with a handheld mixer on medium-high until light and fluffy, about 2 to 3 minutes.
- Combine Ingredients: Beat in the egg and vanilla extract until fully incorporated. Gradually add the dry ingredients to the wet mixture, mixing on medium-low speed until only a few dry streaks remain. Add milk and warm coffee, then beat until just combined to ensure tender cakes.
- Scoop the Batter: Using a medium ice cream scoop (about 3 tablespoons), drop rounded scoops of batter onto the prepared baking sheets, spacing about 3 inches apart to allow spreading.
- Bake the Cakes: Bake in the preheated oven for 12 to 14 minutes until the edges are firm but centers remain slightly soft. Remove from oven and let cool completely on the sheets.
- Prepare the Mascarpone Coffee Filling: Whip the heavy cream, confectioners’ sugar, and instant coffee in a large bowl on medium-high speed until soft peaks form. Add half of the cold mascarpone and beat until combined. Add remaining mascarpone and continue beating until stiff peaks form, creating a fluffy, creamy filling.
- Assemble the Whoopie Pies: Flip half of the cooled cake discs flat side up. Dollop a generous amount of the coffee mascarpone filling onto each. Top with another cake disc, flat side down, and gently press together until filling reaches near the edges. Dust the tops with cocoa powder for a classic tiramisu finish.
Notes
- Ensure the mascarpone cheese is cold for best whipping results.
- Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor.
- Space the batter scoops sufficiently on the baking sheets to prevent merging.
- Allow the cakes to cool completely before assembling to avoid melting the filling.
- The filling can be made a few hours ahead and kept refrigerated.
- For a stronger coffee flavor, you can add a teaspoon of espresso powder to the batter or dipping coffee for soaking cakes.
