Send love to the special ones in your life with scrumptious raspberry chocolate whoopie pies! These cookies have a soft, cakey texture and a fruity, melt-in-your-mouth filling. We love the combination of chocolate and raspberries, and the whoopie pies make a cute gift packaged in our printable gift box, which you can download at the end of this post. This recipe is the first part in our Send with a Kiss Valentine’s Day series.
- kitchen scale or measuring cups and spoons
- large and small mixing bowls
- hand-held mixer
- large an d small whisks
- large and small metal spoons
- baking tray (sheet)
- non-stick silicone baking mat or baking (parchment) paper
- oven mitts or kitchen towel
- cooling rack
- disposable piping (pastry) bag
- small round piping tip (nozzle/tube)
Shelf life & storage
The sandwiched raspberry chocolate whoopie pies keep fresh refrigerated for two days. You can store undecorated whoopie pies in the freezer for a month.
- 115 g (1/2 cup / 1 stick) butter
- 100 g (1/2 cup) granulated sugar
- 1 tsp vanilla extract
- a pinch of salt
- 3 eggs
- 240 g (2 cups) all-purpose flour
- 2 tbsp cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp soda
- 60 g butter
- 60 g marshmallow fluff
- 100 g powdered sugar
- 1 tsp vanilla extract
- 1 – 2 tbsp raspberry jam
- pink gel paste food coloring (optional)
- 100 g (1 cup) powdered (icing/confectioners’) sugar
- freeze-dried raspberries, white chocolate flakes or sprinkles
- Prep work. Preheat the oven to 180 degrees Celsius, 350 degrees Fahrenheit or gas mark 4 and line two baking trays with baking mats or baking paper.
- Mix the wet ingredients. Add the butter, sugar, vanilla extract and salt into a large mixing bowl and whisk until pale and fluffy, for 4 to 5 minutes. Add the eggs, one at a time, and incorporate well.
- Add the dry ingredients. Sift the flour, cocoa, baking powder and soda and add to the wet ingredients. Mix until just incorporated.
- Bake the whoopie pies. Using a spoon or small ice cream scoop, drop batter on the prepared baking trays. Space the cookies apart quite a bit as they will spread considerably while baking. Bake for 12 to 14 minutes, until the cookies are done but still soft. Place the whoopie pies on a wire rack to cool for two hours.
- Make the filling. To make the filling, cream together the butter, softened cream cheese, marshmallow fluff, powdered sugar, vanilla extract and 1 to 2 tablespoons raspberry jam. If you want to deepen the color of the icing, stir in a little pink food coloring, but this step is completely optional. Transfer the icing into a piping bag fitted with a round tip and fill the raspberry jam into another piping bag. Pipe a circle of icing on half of the whoopie pies. Fill the center of each circle with raspberry jam and sandwich the whoopie pies with the remaining cookies.
Tip: Chill the icing for an hour before piping if it seems too warm and runny.
- Decorate the whoopie pies. To decorate the whoopie pies, mix the powdered sugar with the raspberry syrup into a thick glaze and tint with food coloring if desired. Glaze each whoopie pie and sprinkle with freeze-dried raspberries, chopped chocolate or sprinkles to your heart’s content.