Chocolate Raspberry Whoopie Pies
These chocolate raspberry whoopie pies are a delicious update to the old classic. And if you've never heard of a whoopie pie, they’re like a big sandwich cookie with a cake-like consistency and a creamy filling. Classic whoopie pies are usually done with chocolate cake cookies that are often filled with a vanilla or marshmallow cream.
This version adds raspberry flavor not only to the chocolate cake batter itself, but it also to the filling. They're whoopie pies that the adults will enjoy. But then again the kids will probably love these too. I’m thinking whoopie pies might just be the next cupcake. I’m already tossing around the idea of a gingerbread whoopie pie. What do you think? And what kind of filling might be best for what could become a spicier holiday classic?
Chocolate Raspberry Whoopie Pies
Prep time: 20 min
Bake time: 15 min
- 1 ½ cups gluten free Bisquick
- ½ cup cocoa powder sifted
- 1/2 cup butter, softened
- 1 ¼ cups brown sugar, firmly packed
- 1 large egg
- ½ cup milk
- 7 oz Greek yogurt
- 1 tsp vanilla extract
- 2 tsp raspberry extract
- FOR THE FILLING:
- ¼ cup butter, softened
- ½ cup low fat cream cheese, softened
- 1 heaping tbsp of seedless raspberry jam
- 1 tsp raspberry extract
- ½ tsp vanilla
- 1 ¼ cup confectioner’s sugar
- red food coloring, optional
- Preheat the oven to 350°F (or 175 °C) and line two baking sheets with parchment paper.
- In a large bowl whisk together the gluten free Bisquick and cocoa and set aside.
- Using a stand mixer or hand mixer beat together the butter and brown sugar until light and fluffy then scrape down the bowl, add the egg and beat until well combined.
- Scrape down the bowl again then add the milk, Greek yogurt and both the vanilla and raspberry extracts and beat until everything looks well incorporated and smooth.
- Add the dry ingredients mixture and beat for about 2 minutes or until you have a smooth thick batter.
- Spoon mounds of the batter onto the prepared pans. I used a large cookie scoop with a volume of just over 2 tablespoons and spaced the cakes about 2 inches apart on the sheet pan. Once the sheet pan is full you can use a wet finger to flatten the cookies slightly then bake them for 12-14 minutes.
- When they’re done let them rest on the pan for a minute then use a metal spatula to transfer the cakes onto a baking rack to cool completely while you make the filling.
- For the filling beat together all of the filling ingredients except for the confectioner’s sugar until smooth and fluffy. Gradually beat in the confectioner’s sugar until it’s well incorporated.
- To boost the color of the filling you can beat in one drop at a time of red food coloring until you have reached a color that you’re happy with.
- Spoon a heaping tablespoon of the frosting into the center of the flat side of half the cakes, then top off the filled cakes with the remaining cakes and apply a slight gentle pressure until the filling just reaches the edge of the cakes.
- Refrigerate the whole sheet pan of finished whoopie pies for an hour or so to firm up the frosting and serve. For a special occasion these can be dressed up by piping on a few lines of white chocolate or more of the frosting if you want.
Notes: Notes: If you’re not following a gluten free diet, to replace the gluten free Bisquick, you can stir together: (1 ½ cups flour, 1 ½ tsp baking soda, 1 tsp salt)
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