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.

Send love to the special ones in your life with scrumptious raspberries chocolate whoopie pies! These cookies have a soft, cakey texture and a fruity, melt-in-your-mouth filling. | countryhillcottage.com

Tools

  • kitchen scale or measuring cups and spoons
  • large and small mixing bowls
  • hand-held mixer
  • large an d small whisks
  • sieve
  • 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)
Send love to the special ones in your life with scrumptious raspberries chocolate whoopie pies! These cookies have a soft, cakey texture and a fruity, melt-in-your-mouth filling. | countryhillcottage.com

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.

Send love to the special ones in your life with scrumptious raspberries chocolate whoopie pies! These cookies have a soft, cakey texture and a fruity, melt-in-your-mouth filling. | countryhillcottage.com
Send love to the special ones in your life with scrumptious raspberries chocolate whoopie pies! These cookies have a soft, cakey texture and a fruity, melt-in-your-mouth filling. | countryhillcottage.com
Yield: 9 – 10 whoopie pies

Raspberry Chocolate Whoopie Pies Recipe

Prep Time: 30 minutes
Cook Time: 14 minutes 10 seconds
Total Time: 44 minutes 10 seconds

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. Instead of raspberries, you can also create choc mint or orange chocolate whoopie pies.

Ingredients

Batter

  • 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

Filling

  • 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)

Decoration

  • 100 g (1 cup) powdered (icing/confectioners’) sugar
  • freeze-dried raspberries, white chocolate flakes or sprinkles

Instructions

  1. 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.
  2. 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.
  3. Add the dry ingredients. Sift the flour, cocoa, baking powder and soda and add to the wet ingredients. Mix until just incorporated.
  4. 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.
  5. 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.
  6. 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.

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