Description
Soft chocolate whoopie pies filled with mascarpone cream spiked with instant coffee, like handheld tiramisu in cookie form. The marshmallow fluff keeps the filling light and spreadable, while brown sugar in the cakes keeps them tender even after chilling. Ready in under an hour, better after a day in the fridge.
Ingredients
Whoopie Pies
- 1 1/2 cups (180 grams) all-purpose flour
- 2/3 cup (65 grams) Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 1/2 cup (115 grams) unsalted butter, room temperature
- 1 cup (200 grams) lightly packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240 grams) Greek yogurt, room temperature
- 1/4 cup (60 millilitres) milk, room temperature
Filling
- 250 grams marshmallow fluff
- 1/2 cup (115 grams) unsalted butter, room temperature
- 1 cup (240 grams) mascarpone
- 1 teaspoon instant coffee
- 1 1/2 tablespoons vanilla extract
- 1/2 teaspoon fine sea salt
Instructions
Whoopie Pies
- Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- Sift the flour, cocoa powder, baking soda, and salt into a medium bowl. Set aside.
- Beat the butter and brown sugar in your stand mixer with the paddle attachment until the mixture turns light and fluffy, about 3 minutes.
- Add the egg and vanilla extract, then beat on medium-high speed until everything’s combined and smooth.
- Mix the Greek yogurt and milk together in a small cup until smooth.
- Add half the flour mixture to the butter mixture and beat on low until just combined. Add half the yogurt mixture and beat again until combined.
- Add the remaining flour mixture and yogurt mixture, beating on low until you have a smooth batter.
- Scoop 2 tablespoons (about 40 grams) of batter onto your prepared baking sheets, spacing them about 2 inches apart.
- Bake for 13 minutes, until the tops look dry and spring back when gently touched.
- Let the pies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Filling
- Beat the marshmallow fluff, butter, and mascarpone in your stand mixer on low speed until smooth and combined.
- Add the instant coffee, vanilla extract, and salt. Mix on low until the filling is smooth and fluffy.
Assemble
- Flip half the cooled whoopie pies flat-side up. Scoop about 3 tablespoons of filling onto each one.
- Top with the remaining pies, flat-side down, pressing gently to spread the filling to the edges.
- Chill the assembled whoopie pies in the fridge for at least 1 hour before serving, this helps the filling set and makes them easier to eat.
Notes
The instant coffee in the filling really does make a difference — it doesn’t taste overly coffee-forward, just adds that tiramisu depth.
Room temperature ingredients matter here. Cold butter won’t cream properly, and cold dairy will make your batter lumpy and dense.
These keep well in an airtight container in the fridge for up to 3 days. The texture actually improves after a day as the cookies soften slightly and marry with the filling.