My husband has dubbed me the Queen of Whoopie Pies. I like it. They are just so cute, and the cake is so soft and the filling is so creamy. Really, whoopie pies are just delicious. But don’t take my word for it. If you haven’t had them, you just have to try them! But, one isn’t enough. There are so many flavor combinations between mixing and matching cake and filling flavors. So, please try a few!
Now, my husband has been asking me to make tiramisu. I’ll make it someday, but I just haven’t yet because it isn’t my favorite dessert. Then I got an idea. I’ll make tiramisu whoopie pies! I figured the combination of tiramisu flavors in a whoopie pie would please us both. So, I pulled out the book Whoopie Pies and found the perfect recipe. Basically you marble together my favorite vanilla and chocolate whoopie pie batters to make the cake and then make a filling of mascarpone, espresso and rum. Sounds pretty amazing right? They were. My husband loved them. And, hopefully they will tide him over at least for a little while before he starts asking me to make him tiramisu again!
Tiramisu Whoopie Pies
Yield: 30 4 inch cakes
Marbled whoopie pie cakes:
Position a rack in the center of the oven and preheat the oven to 375. Line 2 cookie sheets with parchment.
Pour half of the vanilla batter into a large shallow bowl. Add half of the chocolate batter. Draw a rubber spatula or large wooden spoon gently through the two batters, swirling them together to get marbling. DO NOT MIX. Repeat with the remaining batter.
Using an ice cream scoop or 2 Tbsp measuring spoon, drop the swirled batter one scoop at a time onto the prepared sheet, at least 2 inches apart. Bake one sheet at a time for about 15 minutes each, or until the cakes spring back when pressed gently. Remove from oven and let the cakes cool on the sheets for at least 5 minutes before transferring to a rack to cool completely.
Alternative mini whoopies: makes about 96 two inch cakes (48 mini pies)
Drop 1 Tablespoon of batter onto the prepared sheet, and repeat, keeping 2 inches apart. Bake one sheet at a time for 8-10minutes. Start checking at 7 minutes. The cakes are done when they spring back when lightly pressed. Remove from the oven and let cool on the sheets for 5 minutes before transferring them to a rack to cool completely.
3 cups powdered sugar
1/2 cup mascarpone cheese, room temperature
4 Tbsp butter, room temperature
1 Tbsp espresso/strong coffee or 1/2 tsp instant espresso powder You can adjust according to taste. I upped the espresso powder a bit.
1/2 tsp vanilla extract
1 tsp rum or Marsala (optional)
I added a bit of heavy cream until it was of piping consistency probably about 1.5 Tbsp
Sift the sugar onto a piece of parchment or wax paper.
In the bowl of a standing mixer with the paddle attachment, beat together the mascarpone and the butter. Add the sifted sugar and beat on low. Increase the speed to medium and beat until fluffy, 3 minutes. Add the espresso, vanilla and rum (if using). Beat until combined. I found the filling to be really thick, so I added some heavy cream, a bit at a time until it was of piping consistency. I put the filling into a Ziploc bag, cut off a corner, and piped it.
- I would double the filling recipe- no one likes skimpy filling in their whoopie pies!
- Piping the filling with a Ziploc bag is really easiest and gives a nice smooth finish.
- When storing, make sure to put wax paper down first and in between each layer to prevent sticking. I forgot this step, and my pies stuck terribly!
- Let the pies sit out for about 2 hours for the filling to set and the cakes to dry.
- The authors suggest dusting the edges with cocoa powder.