Description
These Chocolate Coffee Tiramisu Whoopie Pies combine rich cocoa and espresso flavors into soft, cake-like cookies sandwiching a fluffy mascarpone coffee filling. Perfect for a sophisticated dessert with a twist on traditional tiramisu, these individual treats are moist, creamy, and lightly dusted with cocoa powder for an elegant finish.
Ingredients
Scale
For the Whoopie Pies
- 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 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 pans: 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.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, kosher salt, and baking soda until well combined. This ensures an even distribution of leavening agents and cocoa flavor throughout the batter.
- Cream sugar and fats: In a separate large bowl, use a handheld mixer on medium-high speed to beat the light brown sugar, vegetable oil, and softened butter until the mixture is light and fluffy, approximately 2 to 3 minutes. This aeration step helps produce tender cakes.
- Add egg and vanilla: Beat in the egg and pure vanilla extract until fully incorporated, which adds moisture and flavor depth to the batter.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients on medium-low speed. Beat until just a few dry streaks remain, then add the milk and warm coffee. Continue beating until the batter is just combined to maintain a tender cake texture without overmixing.
- Scoop batter onto pans: Using a medium ice cream scoop (about 3 tablespoons), drop rounded scoops of batter onto the prepared baking sheets. Space them approximately 3 inches apart to allow for spreading during baking.
- Bake the whoopie pies: Place the baking sheets in the oven and bake for 12 to 14 minutes. The edges should be firm while the centers remain slightly soft. Remove from the oven and allow the cakes to cool completely on the baking sheets.
- Prepare the coffee mascarpone filling: In a large bowl, whip the heavy cream, confectioners’ sugar, and instant coffee on medium-high speed until soft peaks form. Add half of the cold mascarpone cheese and beat just until combined. Add the remaining mascarpone and continue beating until stiff peaks form, creating a fluffy, creamy filling perfect for sandwiching.
- 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 mascarpone filling onto each flipped disc. Top each with another cake disc, flat side down, gently pressing together so the filling nearly reaches the edges.
- Finish and serve: Dust the tops lightly with additional cocoa powder to finish with a classic tiramisu appearance. Serve immediately or refrigerate until ready to enjoy.
Notes
- Use freshly brewed warm coffee in the batter for a subtle coffee flavor; instant coffee in the filling provides a sharper espresso note.
- Do not overmix the batter to keep the whoopie pies soft and tender.
- Make sure mascarpone and cream are cold before whipping to achieve the best texture.
- The whoopie pies can be stored in an airtight container in the refrigerator for up to 2 days.
- Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor.
