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Yields:
10 serving(s)
Prep Time:
15 mins
Total Time:
1 hr
Cal/Serv:
456
Whoopie pies have endless possibilities in my mind, and this tiramisu version might be one of my favorites. The filling is a mascarpone and coffee whipped cream, giving it all of the flavors you’d normally find in a tiramisu and also that silky, whipped texture that makes it so decadent. Instead of being dusted in cocoa powder, the cakes remain chocolate like a standard whoopie pie typically has. I like that the filling isn’t quite as sweet as a Marshmallow Fluff-filled whoopie pie would be, while the coffee and chocolate combo makes them rich and still very decadent. These treats are great for cold-weather gatherings, but no one will complain about them in the heat of the summer either.
The whoopie pie cakes can be made 1 day ahead. Once cooled, store in an airtight container and fill the next day. Once filled, they can be stored in an airtight container in the refrigerator for up to 1 day.
Did you try making this? Let us know how it went in the comments!
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Ingredients
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
Mascarpone Coffee Filling
- 3/4 cup
heavy cream
- 1/2 cup
(55 g.) confectioners' sugar
- 1 Tbsp.
instant coffee
- 6 oz.
mascarpone, cold
Directions
Cakes
- Step 1Preheat oven to 350°. Line 2 baking sheets with parchment and grease with cooking spray.
- Step 2In a medium bowl, whisk flour, cocoa powder, baking powder, salt, and baking soda. In a large bowl, using a handheld mixer on medium-high speed, beat brown sugar, oil, and butter until light and fluffy, 2 to 3 minutes. Add egg and vanilla and beat until combined. Add dry ingredients and beat on medium-low speed until only a few dry streaks remain. Add milk and coffee and beat until just combined.
- Step 3Using a medium scoop (about 3 Tbsp.), scoop batter onto prepared sheets, spacing 3" apart.
- Step 4Bake pies until edges are firm and centers are just slightly soft, 12 to 14 minutes. Let cool.
Mascarpone Coffee Filling
- Step 1In a large bowl, using handheld mixer on medium-high speed, beat heavy cream, confectioners’ sugar, and coffee until soft peaks form. Add about half of the mascarpone and beat until just combined. Add remaining mascarpone and beat until stiff peaks form.
- Step 2Flip half of discs over. Using medium scoop, scoop frosting onto center of flipped discs. Top with a second disc flat side down and gently press until frosting is almost to the edges. Sprinkle with tips with cocoa powder.
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