Best 4 Chocolate Raspberry Whoopie Pies Recipes

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Chocolate raspberry whoopie pies are a delightful combination of sweet, tangy, and decadent flavors. These delightful treats consist of two layers of moist chocolate cake sandwiching a creamy, velvety raspberry filling. Each bite offers a symphony of textures and flavors that will tantalize your taste buds and leave you craving more. If you're looking for a special dessert to impress your friends and family or simply satisfy your sweet tooth, chocolate raspberry whoopie pies are the perfect choice.

Here are our top 4 tried and tested recipes!

CHOCOLATE WHOOPIE PIES WITH RASPBERRY BUTTERCREAM



Chocolate Whoopie Pies with Raspberry Buttercream image

Sandwich raspberry buttercream between two soft chocolate cookies and then roll in toasted almonds.

Provided by Food Network Kitchen

Time 2h

Yield 12 whoopie pies

Number Of Ingredients 16

Cooking spray
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon baking soda
1 teaspoon fine salt
1 1/4 cups packed light brown sugar
10 tablespoons unsalted butter, at room temperature
1/2 teaspoon pure vanilla extract
1 large egg
1 cup well-shaken buttermilk
1 1/2 pounds confectioners' sugar (about 6 cups)
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/4 cup seedless raspberry jam
1 teaspoon vanilla extract
2 tablespoons milk
Chopped toasted almonds, for coating the edges

Steps:

  • Line 2 baking sheets with parchment and lightly coat with cooking spray.
  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Beat together the brown sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
  • Scoop 2-tablespoon mounds of batter onto the baking sheets about 2-inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Bake the cookies, rotating the trays halfway through, until the tops bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
  • For the buttercream filling: Put the confectioners' sugar and butter in the bowl of an electric mixer fitted with the paddle attachment and beat on low speed until just incorporated, about 1 minute. Increase the mixer speed to medium and beat until smooth and fully incorporated. Turn the mixer off and scrape down the sides of the bowl. Add the raspberry jam and vanilla extract. Turn the mixer back on to medium speed and beat until well mixed, 1 to 2 minutes. With the mixer off, add the milk. Mix together on low speed until just incorporated.
  • Flip half of the cookies over and spread the bottoms with the filling. Top each with another cookie--bottom facing in--to make a sandwich.
  • Put the almonds on a plate and roll the edge of each whoopee pie in the almonds to coat.

CHOCOLATE-RASPBERRY WHOOPIE PIES



Chocolate-Raspberry Whoopie Pies image

I've saved this jam-filled whoopie pie recipe for years after cutting it out of a newspaper. It's one of my grandson's personal favorites. -Nancy Foust, Stoneboro, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield about 2-1/2 dozen.

Number Of Ingredients 16

1/2 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
1-1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup 2% milk
FILLING:
1 jar (7 ounces) marshmallow creme
1/2 cup shortening
1/3 cup seedless raspberry jam
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat oven to 400°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Drop dough by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until set, 6-8 minutes, and tops spring back when lightly touched. Remove from pans to wire racks to cool completely., For filling, in a large bowl, beat marshmallow creme and shortening until blended. Beat in jam and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies.

Nutrition Facts : Calories 186 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 148mg sodium, Carbohydrate 30g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE RASPBERRY WHOOPIE PIES



Chocolate Raspberry Whoopie Pies image

Another fond childhood memory...with one of my modifications. The original filling was usually made with Crisco, YUCK! I changed it to cream cheese and added fresh raspberries. :)

Provided by MixnVixn

Categories     Baking

Time 27m

Yield 12 serving(s)

Number Of Ingredients 15

3/4 cup softened unsalted butter
1 1/4 cups sugar
1/2 cup Dutch-processed cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
2 ounces melted unsweetened chocolate (2 - 1 oz squares of baking chocolate)
2 large eggs
3/4 cup coconut milk or 3/4 cup almond milk
2 teaspoons instant espresso powder
2 1/2 cups all-purpose flour
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3/4 cup confectioners' sugar (there is really no subbing here)
1 teaspoon pure vanilla extract
1 cup fresh raspberry, mashed with a fork

Steps:

  • Pre heat oven to 350 degrees and line 3 large baking sheets with parchment paper.
  • In a bowl, beat butter, sugar, coco, baking powder and baking soda until creamy.
  • Beat in melted chocolate and eggs, one at a time, until well combined.
  • Beat in milk then flour.
  • Drop batter by heaping tablespoons onto prepared baking sheets, allowing 8 cookies per sheet. Makes about 24 cookies.
  • Bake for 10-12 minutes or until tops spring back when lightly pressed.
  • Remove to wire rack to cool completely.
  • FROSTING: In another bowl, beat cream cheese and butter until smooth. Add sugar and vanilla and continue to mix until fluffy. Fold in mashed raspberries. Be careful not to over mix.
  • Spread half the cookies with filling; top with the remaining cookies, flat side down to form sandwiches and press lightly.
  • ENJOY!

Nutrition Facts : Calories 499.5, Fat 30.3, SaturatedFat 18.3, Cholesterol 104.8, Sodium 251, Carbohydrate 54.7, Fiber 3.3, Sugar 29.4, Protein 7

RASPBERRY-LEMON WHOOPIE PIES



Raspberry-Lemon Whoopie Pies image

These decadent "pies" are really cakes filled with a raspberry whipped cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes 15

Number Of Ingredients 12

1/2 cup (1 stick) butter, room temperature
1 cup plus 3 tablespoons light-brown sugar
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup whole milk
3/4 cup heavy cream
1 cup fresh raspberries (4 ounces)

Steps:

  • Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
  • Drop batter in 2-tablespoon mounds, about 2 inches apart, onto 2 parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
  • In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.

Nutrition Facts : Fiber 1 g

Tips:

  • Use high-quality chocolate chips for the best flavor. You can use dark chocolate, semi-sweet chocolate, or a combination of both.
  • If you don't have any baking cocoa, you can use unsweetened chocolate instead. Just add an extra 1/2 teaspoon of baking soda to the recipe.
  • Be careful not to overmix the batter. Overmixing can make the whoopie pies tough.
  • Bake the whoopie pies until they are just set. Overbaking will make them dry.
  • Let the whoopie pies cool completely before filling them. This will help to prevent the filling from seeping out.
  • For a richer flavor, you can use homemade raspberry jam instead of store-bought.
  • If you don't have any powdered sugar, you can make your own by blending granulated sugar in a food processor until it is fine.
  • Store the whoopie pies in an airtight container at room temperature for up to 3 days.

Conclusion:

Chocolate raspberry whoopie pies are a delicious and easy-to-make treat. They are perfect for parties, picnics, or just a snack. With their rich chocolate flavor and tangy raspberry filling, they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet treat, give chocolate raspberry whoopie pies a try.

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