Whoopie Pies with Cocoa Mascarpone Filling


  • 1 3/4 cup Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 3/4 cup cocoa powder
  • 1/2 cup butter, softened
  • 1 cup white sugar
  • 1 large egg
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 recipe Cocoa Mascarpone Cream Filling (recipe below)


  1. Sift together flour, salt, baking soda, baking powder, and cocoa powder.  In a large bowl, cream butter and sugar until light-colored and fluffy.
  2. Add egg, buttermilk, and vanilla and beat until combined.  Slowly add dry ingredients, mixing until combined.  Scoop into an airtight plastic container and refrigerate for 1-2 hours.
  3. Preheat oven to 205 degrees C.
  4. Using a medium sized cookie scoop drop 2 inches apart onto parchment-lined cookie sheets.  Bake at 205 degrees for 8-10 minutes, or until puffed and cracked on top.
  5. Allow to cool a couple of minutes on the cookie sheet and then carefully move to a wire rack to finish cooling.  Once all cookies are baked and cooled, work on the filling.

Cocoa Mascarpone Cream Filling:

  • 1/2 cup sugar
  • 1/2 cup cocoa powder
  • 1/4 cup hot water
  • 1 teaspoon vanilla extract
  • 16 oz. mascarpone cheese
  •  1 cup heavy whipping cream


  1. In a mixer bowl thoroughly mix cocoa, sugar, and hot water.  Allow to cool for about 10-15 minutes.  Add cream, mascarpone & vanilla.  Mix slowly at first to incorporate ingredients and then beat on high until very thick.
  2. Place frosting in a large zip-top bag and cut one of the bottom corners 1/2 inch.  Squeeze about 4 tablespoons of frosting on each of 16 cookies.  Then top with the remaining 16 cookies.  Now you have yummy whoopie pies.
  3. Store in an airtight container in the refrigerator, if they last long enough.

One thought on “Whoopie Pies with Cocoa Mascarpone Filling

  1. Pingback: pumpkin whoopie pies | hollybeehive

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