Raspberry Chocolate Whoopie Pies
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.
Watch the video to learn how to prepare our raspberry chocolate whoopie pies and how to assemble the gift box!
Collab with Hello Denise
Our whoopie pies are part of a Valentine’s Day themed YouTube collaboration with the lovely Denise from Hello Denise! She’s making this gorgeous hugs and kisses raspberry chocolate cake pops. Be sure to subscribe to Denise’s beautiful channel, she recently started a series on instagramable foods that is relay wonderful to watch! You can also connect with Denise on Facebook, Instagram, Twitter and Google+.
Raspberry Chocolate Whoopie Pies Recipe
Instead of raspberries, you can also create choc mint or orange chocolate whoopie pies.
Prep Time: 30 min
Oven Temperature: 180° / 350°F / Gas Mark 4
Cooking Time: 10 to 15 min
Baking Time: 12 – 14 min
Cooling Time: 2 hours or overnight
Yields: 9 – 10 whoopie pies
For the 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
For the filling
- 60 g butter
- 60 g cream cheese
- 60 g marshmallow fluff
- 100 g powdered sugar
- 1 tsp vanilla extract
- 1 – 2 tbsp raspberry jam
- pink gel paste food colouring (optional)
For the decoration
- 100 g (1 cup) powdered (icing/confectioners’) sugar
- 2 – 3 tbsp raspberry sauce
- freeze-dried raspberries, white chocolate flakes or sprinkles
- printable treat box (download below)
- 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)
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 colour of the icing, stir in a little pink food colouring, 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 centre 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 colouring if desired. Glaze each whoopie pie and sprinkle with freeze-dried raspberries, chopped chocolate or sprinkles to your heart’s content.
Materials: chocolate, cocoa, raspberries
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.
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