Mascarpone Makin’ Whoopie Cakes

Servings: 10 pies

Get the Cookie Sheet!

Springy and creamy, these cakes are melt-in-the-mouth awesome. So no sense in making a recipe for only two cakes here. Freeze the extras, or cover in plastic wrap and refrigerate, enjoying them all Valentine's week. Or serve this sophisticated version—inspired by Intermezzo Magazine—to the kids, too.



8 tablespoons unsalted butter, softened
1 cup sugar
1 egg
2 teaspoons coffee liqueur
1 cup all-purpose white flour
1 cup all-purpose whole wheat flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
Pinch salt
1 cup milk

4 tablespoons unsalted butter
1/2 cup Mascarpone cheese
1 tablespoon pure vanilla extract
3 cups powdered sugar


Mascarpone Makin’ Whoopie Cakes recipe 


Preheat the oven to 375 degrees.

Using an electric mixer on medium-high speed, beat the butter and sugar until light in texture. Add the egg and liqueur. Beat until blended. On low speed, slowly add the flours, cocoa, baking soda, baking powder, and salt. Beat until well-blended. Add the milk and beat until smooth.

Drop the batter from a rounded tablespoon onto cookie sheets coated with Teflon™ non-stick, spacing cookies about 3 inches apart. Bake 10 to 12 minutes or until the centers of the cakes spring back when lightly pressed. Cool completely before filling.

For the filling: Using an electric mixer, mix all of the filling ingredients on low speed until blended. Then whip on high speed 3 to 4 minutes or until fluffy.

Using a knife or small spatula, spread a generous amount of filling on bottom of a cookie. Press the bottom of another cookie on top of the filling to form a sandwich. Repeat for all cookies. Wrap pies in plastic wrap and refrigerate until serving.