Description
Indulge in these delightful Tiramisu Whoopie Pies, featuring rich cocoa-flavored cakes paired with a luscious mascarpone coffee filling. Perfectly soft and dusted with cocoa powder, these whoopie pies are an elegant twist on the classic Italian dessert, combining coffee and creamy mascarpone in every bite.
Ingredients
Scale
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
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 the cakes from 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 well combined. In a separate large bowl, using a handheld mixer on medium-high speed, beat the light brown sugar, vegetable oil, and softened unsalted butter until the mixture is light and fluffy, about 2 to 3 minutes.
- Combine Ingredients: Beat in the egg and pure vanilla extract until fully incorporated. Gradually add the dry ingredients to the wet mixture, beating on medium-low speed until just a few dry streaks remain. Add the milk and warm freshly brewed coffee, then beat until the batter is 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 them approximately 3 inches apart to allow room for spreading.
- Bake the Cakes: Place the baking sheets in the preheated oven and bake the whoopie pies for 12 to 14 minutes. The edges should appear firm while the centers remain slightly soft. Remove from the oven and let the cakes cool completely on the sheets.
- Prepare the Mascarpone Coffee Filling: In a large bowl, use a handheld mixer on medium-high speed to whip the heavy cream, confectioners’ sugar, and instant coffee until soft peaks form. Add half of the cold mascarpone cheese and beat just until combined. Add the remaining mascarpone and continue to beat until stiff peaks form, creating a fluffy and creamy filling.
- Assemble the Whoopie Pies: Flip half of the cooled cake discs over so the flat sides face up. Using a medium scoop, dollop a generous amount of the mascarpone coffee filling onto each flipped disc. Top each with another cake disc, flat side down, and gently press together until the filling reaches close to the edges. Finally, dust the tops with additional cocoa powder for a classic tiramisu finish.
Notes
- Ensure the coffee is warm but not hot when adding to the batter, as hot liquids can affect the texture of the cake.
- For best results, chill the mascarpone filling before assembling if your kitchen is warm, to maintain firmness.
- Use Dutch-processed cocoa powder for a richer, smoother chocolate flavor and to enhance the dark color.
- Store assembled whoopie pies covered in the refrigerator for up to 3 days.
- Allow cakes to cool completely before filling to prevent the filling from melting.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
