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Recipe for Tiramisu Whoopie Pies


Whoopie Pies can be made in dozens of flavors, and are as late, enjoying a new surge of popularity everywhere. But just what is a Whoopie Pie? A whoopie pie is essentially two cake discs sandwiched together with a filling or frosting – sort of like a yo-yo. They’ve been popular for years with the Pennsylvania Dutch and Amish, having even been sold at roadside stands as early as the 1930’s. The standard is a chocolate whoopie pie with vanilla marshmallow filling – very good, but not particularly fancy. The following Tiramisu Whoopie Pies are special, and even suitable to serve to company. Just like the famous dessert, they are moist with a creamy filling. The cake discs are dipped in a mixture of strong coffee and coffee liqueur before being sandwiched together with a light mascarpone filling. If mascarpone cheese is difficult to find or cost prohibitive, cream cheese beaten with whipping cream can be substituted.
””
These whoopie pies keep several days if refrigerated, however, it’s doubtful there will be any leftovers.

18 Whoopie Pies

Cake Circles:
3/4 cup butter, softened
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup buttermilk

Filling:
1 8 oz container mascarpone cheese
or
1 8 oz. package cream cheese, softened
1/4 to 1/3 cup whipping cream

1 cup powdered sugar

Glaze:
1/4 cup hottest tap water
2 teaspoons instant coffee
1/3 cup coffee liqueur, or coffee flavored coffee syrup

Unsweetened cocoa, for dusting
  1. Preheat oven to 350°.

  2. Line 3 11 x 17" baking sheets with parchment; draw 12 1 1/2" circles on the parchment 3 across and 4 down, at least 2" apart.

  3. Cake Circles: Cream the butter and brown sugar until fluffy; mix in the eggs and vanilla.

  4. Mix the flour, baking powder, and salt; add the mixture alternately with the buttermilk; mix until smooth.

  5. Scoop the batter into a large decorating bag with a plain tip (about 1/2" wide or Ateco #9).

  6. Pipe circles of dough onto the prepared baking sheets.

  7. Bake 12-14 minutes or until the edges begin to turn brown.

  8. Remove from the oven, let sit 5 minutes, then transfer to cooling racks.

  1. Filling: Whip the mascarpone and powdered sugar until very light and fluffy (or if using cream cheese, whip it with the whipping cream and powdered sugar, adding additional whipping cream as needed).

  1. Glaze: Mix the hot tap water with the instant coffee; stir until dissolved.

  2. Mix the coffee with the coffee liqueur.

  3. Brush the flat side of each of the cake circles with the coffee mixture.

  1. Assembly: Spread a liberal amount of filling on half of the cake circles; top each with an additional cake to make a sandwich.

  2. Sprinkle with unsweetened cocoa; it’s easiest through a fine strainer or sifter.

  3. Store any leftovers in an airtight container in the refrigerator.

Amount Per Serving
Calories 264 Calories from Fat 127
Percent Total Calories From: Fat 48% Protein 5% Carb. 46%

Nutrient Amount per Serving
Total Fat 14 g
Saturated Fat 9 g
Cholesterol 63 mg
Sodium 223 mg
Total Carbohydrate 31 g
Dietary Fiber 0 g
Sugars 0 g
Protein 4 g

Vitamin A 11% Vitamin C 0% Calcium 0% Iron 4%

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Content copyright © 2014 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.

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