Imagine biting into a cloud-like chocolate cake sandwich filled with luscious raspberry filling that melts in your mouth and sends your senses into pure bliss! These Chocolate Raspberry Whoopie Pies are not just a dessert; they're a heavenly experience that transforms an ordinary moment into a gourmet celebration. Whether you're looking to impress guests or treat yourself to a luxurious sweet escape, this recipe promises to deliver maximum flavor with minimal effort.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 10 whoopie pies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 cup sugar
- 1/2 cup butter, softened
- 1/2 cup milk
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup raspberry filling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring the surface is smooth and flat.
- In a medium mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This will help remove any lumps and ensure even distribution of dry ingredients.
- In a separate large mixing bowl, cream together the softened butter and sugar using an electric mixer until the mixture becomes light and fluffy, approximately 3-4 minutes.
- Add the egg to the butter-sugar mixture and beat until fully incorporated, scraping down the sides of the bowl to ensure even mixing.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Mix on low speed until just combined, being careful not to overmix.
- Using a piping bag or a large spoon, drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the whoopie pie cakes are set and spring back when lightly touched.
- Remove from the oven and let the cakes cool completely on the baking sheets for about 10 minutes, then transfer to a wire rack to cool entirely.
- Once cooled, spread raspberry filling on the flat side of one cake, then sandwich with another cake to create a whoopie pie.
- For best results, refrigerate the whoopie pies for 30 minutes before serving to allow the filling to set.
- Store in an airtight container in the refrigerator for up to 3 days, separating layers with parchment paper to prevent sticking.
Tips
- • Always sift dry ingredients to prevent lumpy batter and ensure a smooth, consistent texture • Use room temperature butter and egg for better mixing and a more uniform cake • Don't overmix the batter - this can lead to tough, dense whoopie pies • Space cakes evenly on the baking sheet to ensure uniform cooking • Let cakes cool completely before adding filling to prevent melting • Chill whoopie pies before serving for a firmer, more stable filling • Use a piping bag for more precise and uniform cake shapes • For extra richness, you can add a teaspoon of vanilla extract to the batter
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 4g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 65mg
