Chocolate Raspberry Whoopie Pies
These Chocolate Raspberry Whoopie Pies are a delicious update to the old classic. Now in case you're not quite sure what whoopie pie is, 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 that's often filled with a vanilla or marshmallow cream. This version adds raspberry flavoring not only to the chocolate cake batter itself, but it also has a raspberry jam cream added to the cheese frosting for those with more mature tastes. But then again the kids will love these too.
Notes
Optional: You can also use red food coloring to make the pies brighter in color.
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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Ingredients
- 1 1/2 cup gluten free Bisquick
- 1/2 cup cocoa powder sifted
- 1/2 cup butter, softened
- 1 1/4 cup brown sugar, firmly packed
- 1 large egg
- 1/2 cup milk
- 7 ounce Greek yogurt
- 1 teaspoon vanilla extract
- 1 teaspoon raspberry extract
- FOR THE FILLING:
- 1/2 cup low fat cream cheese, softened
- 1 tablespoon (heaping) of seedless raspberry jam
- 1/2 teaspoon vanilla
- 1 1/4 cup confectioner’s sugar
Instructions
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Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
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In a large bowl whisk together the gluten free Bisquick and cocoa and set aside.
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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.
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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.
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Add the dry ingredients mixture and beat for about 2 minutes or until you have a smooth thick batter.
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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 is full you can use a wet finger to flatten the cookies slightly then bake them for 12-14 minutes.
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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.
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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.
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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.
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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.
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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.