Tiramisu Whoopie Pies Are The Pick-Me-Up Made To Be Picked Up
Yields: 10 servings
Prep Time: 15 mins
Total Time: 1 hour
Ingredients
Cakes
Cooking spray
2 1/4 c.
(270 g.) all-purpose flour
1/2 c.
(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 c.
(215 g.) packed light brown sugar
1/4 c.
vegetable oil
4 tbsp.
unsalted butter, softened
1
large egg
1 tsp.
pure vanilla extract
3/4 c.
milk
1/4 c.
freshly brewed coffee, warm
Mascarpone Coffee Filling
3/4 c.
heavy cream
1/2 c.
(55 g.) confectioners' sugar
1 tbsp.
instant coffee
6 oz.
mascarpone, cold
Directions
Cakes
Preheat oven to 350°. Line 2 baking sheets with parchment and grease with cooking spray.
In 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.
Using a medium scoop (about 3 Tbsp.), scoop batter onto prepared sheets, spacing 3" apart.
Bake pies until edges are firm and centers are just slightly soft, 12 to 14 minutes. Let cool.
Mascarpone Coffee Filling
In a large bowl, using handheld mixer on medium-high speed, beat heavy cream, confectioners’ sugar, and coffee until soft peaks. Add about half of the mascarpone and beat until just combined. Add remaining mascarpone and beat until stiff peaks form.
Flip 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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