Tiramisu Whoopie Pies Recipe

Whoopie Pies are a fun and delicious alternative to cupcakes and a little bit more special than a cookie. In all honesty, whoopie is a fun word say!  It totally reminds of the game show part of Mallrats!  Anyway, a whoopie pie is a cake-like cookie with a frosting filling.  The most traditional whoopie pie is a chocolate cake with a marshmallow cream filling.  I like the cookbook Whoopie Pies because you are provided with a bunch of whoopie recipes and then a bunch of filling recipes, there are suggestions, but it’s fun to mix and match.

I  made these for a dinner party at my friend Kristin’s house.  She is a pretty sophisicated lady who has spent a lot of time in Italy.  My first thought was to make cupcakes, but I wanted to try something different.  The flavors of tiramisu came through really well in the filling and the whoopie part was moist and delicious.  I went with chocolate chips instead of a plain vanilla whoopie because I always believe tiramisu can use a little bit more chocolate.  These whoopies received rave reviews from both the dinner party guests and my co-workers who were able to sample leftovers at work on Saturday!

Using a small cookie scoop is the ideal way to portion out the whoopies.  It helps them to stay nice and round and evenly sized.  Usually I use a pipping bag for the filling, but I just wasn’t feeling it.  I wanted to dip the edges cocoa powder to look like the top of a traditional tiramisu, but then I wanted more chocolate chips, so I did a little of both!

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Tiramisu Whoopie Pies

How to Make Tiramisu Whoopie Pies ? We recommend that you try this unique recipe.

Prep Time15 mins

Course: Appetizer

Cuisine: international

Servings: 20 whoopie pies

Calories: 450kcal

Author: Daisy

Ingredients

Whoopie

• 2 1/4 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, room temperature
• 4 tablespoons shortening
• 1/2 sugar
• 1/2 cup packed light brown sugar
• 2 eggs
• 1/2 cup buttermilk (just use a scant half a cup with a teaspoon of lemon juice)
• 2 tablespoons milk
• 1 teaspoon baking soda
• 1 teaspoon white vinegar
• 1/2 teaspoon vanilla extract
• 1 cup mini chocolate chips

Cream filling & assembly

• 4 cups Powdered Sugar
• 8 ounces mascarpone cheese
• 4 tablespoons butter, room temperature
• 1 tablespoon strong coffe
• 1/2 teaspoon vanilla
• 1 teaspoon rum
• Cocoa powder and chocolate chips for dipping

Instructions

Whoopie

• Line 3 baking sheets with parchment paper and preheat the oven to 350 F.
• Sift together the flour, powder, and salt onto parchment paper.Beat together the butter, shortening, and sugars in the bowl of a stand mixer with a paddle attachment on medium speed until light and fluffy.  Add in the eggs and buttermilk and beat together.
• Mix the milk, soda, and vinegar together and then add to the batter. Add in the vanilla and beat for 2 minutes on medium so that everything is well combined.
• Use a rubber spatula to mix in the mini chocolate chips.
• Use a 2 tablespoon cookie scoop to portion the batter on the baking sheets.  I was able to fit 10-12 whoppies per baking sheet.  Leave space for the whoopies to spread slightly. (please ignore the creepy hand shadows)
• Bake for 10 minutes or until the edges just begin to brown.
• Transfer to a cooling rack.

Cream filling & assembly

• Beat the butter and mascorpone cheese together in a stand mixer with a paddle attachment.  Add in the powdered sugar 1 cup at a time and beat on low speed until combined and then turn the mixer on high.
• Slowly add the vanilla, coffee, and rum, mix until light and fluffy.
• Match the cooled whoopies with a friend that is most similar in size.
• Spread about 1 1/2-2 tablespoons of filling on one half. Push the filling to the edge.
• Put the whoopies together and then dip & roll in mini chocolate chips of cocoa powder.