If you love whoopie pies, this delicious version of chocolate raspberry whoopie pies is a must try. It’s a simple recipe but so delicious, the raspberry in the filling is a perfect addition. A yummy little snack!
For me a whoopie pie is the perfect mix between a cake-like batter, a cookie and a delicious creamy filling.
Using both brown sugar and white sugar you get an extra depth of flavor and it makes the whoopie pies extra moist as well. The ultimate sandwich cookie!
As always make sure to double-check the quantities and instructions in the recipe card below
You start by making the batter for the chocolate cakes. Make sure the butter is at room temperature so you can whip them until creamy.
I like to do this with a food processor with the whisk attachment but you can also use an electric mixer or hand mixer for the same result.
Once the butter is creamy you add the egg, mix and add the milk. Now it’s time to add the dry ingredients and once combined you place the batter into a pastry bag.
Using two baking sheets lined with parchment paper you pipe small amounts of batter. Make sure to leave enough space between them on the baking sheet as they will spread a bit in the oven.
For making 20 chocolate raspberry whoopie pies you will need 40 cakes.
Baking is quick in about 10 to 12 minutes. Let them cool down on a wire rack while you prepare the filling.
For the filling you add the icing sugar, butter, heavy cream and 3 of the raspberries into a large bowl. Mix this until smooth and creamy.
If needed you can add more powdered sugar. This will make the filling firmer. Keep in mind that the filling will also firm up slightly as it rests.
Sort the whoopie pies by size for as far as possible. Add the filling also to a pastry bag and slice the extra raspberries in half.
Now place half of the cakes with the flat side up and pipe a ring of the filling. Place half a raspberry in the center of that ring. Tip it with a second cake and your chocolate raspberry whoopie pie is done!
Properly wrapped or in an airtight container you can store the whoopie pies at room temperature for about 4-5 days.
Yes freezing is also a good option. In that case also make sure they are properly wrapped and freeze for up to three months.
I love using raspberries in a lot of baking. If you do too, check out the below recipes as well!
Yes. You can bake the cakes a day in advance and store them airtight at room temperature. Fill and assemble them the day you plan to serve for the best texture.
No, these whoopie pies can be stored at room temperature. The high sugar content in the filling helps preserve it. Just keep them well wrapped and out of direct heat.
This usually happens if the butter was too soft or the batter was overmixed. Make sure the butter is soft but not melted and mix just until combined.
Fresh raspberries work best for structure and flavor. If using frozen raspberries, thaw and drain them well to prevent the filling from becoming too thin.
Absolutely. Vanilla buttercream, cream cheese frosting, or marshmallow fluff all work very well with the chocolate cakes.
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