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Chocolate Raspberry Whoopie Pies

Chocolate Raspberry Whoopie Pies
This image courtesy of ezgf.blogspot.com

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)



For more recipes and information about Anne, check out her Featured Foodies profile page.

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 ounces 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

  1. Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

  2. In a large bowl whisk together the gluten free Bisquick and cocoa and set aside.

  3. 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.

  4. 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.

  5. Add the dry ingredients mixture and beat for about 2 minutes or until you have a smooth thick batter.

  6. 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.

  7. 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.

  8. 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.

  9. 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.

  10. 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.

  11. 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.

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