These Dark Chocolate Raspberry Whoopie Pies might be the best thing since sliced bread! Two tender, cake-like cookies surround a decadent cherry filling. You are going to fall in love with these whoopie pies!
In addition, this recipe is very easy and quick to make and it’s perfect for any occasion.
These Whoopie Pies are a must for us at Christmas time. They remind us of holidays past and of many wonderful memories made. We have used Raspberry Ripple flavour as the inspiration for this modern, trendy dessert that is all fun and no fuss to make.
Furthermore, you can store the finished whoopie pies in an airtight container. We usually keep them in the fridge, but many filling/cake combos would be fine at room temperature. We find that after 3 to 5 days they’ve usually dried out a bit, but they generally keep pretty well. You can also put in lunchboxes all week long.
In addition, you can also try making this recipe using our amazing range of Natural Flavoured Icing Sugars and Cocoa Powders! Try to combine them too.
If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders click here.
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What are Dark Chocolate Raspberry Whoopie Pies?
Whoopie pies or chocolate gobs are two soft, cake-like cookies sandwiched together with a sweet (often vanilla) filling. It is said that children would often yell “whoopie” when they found these little cakes in their lunches and that is how they got their name. Whoopie pies can take on almost any flavor.
1. Break up the chocolate and place in a bowl with the margarine (you can use butter, but I feel margarine in baking gives a nicer texture). Microwave in 30 second bursts, stirring each time, until smoothly melted.
2. Whisk the eggs and Sugar and Crumbs Natural Flavoured Icing Sugar together until light and fluffy and then stir through the chocolate mixture.
3. Measure out the flour, cocoa and baking powder and stir together. Combine with the chocolate mixture and then place in the fridge for half an hour. This will help the whoopie pies hold their shape when you come to bake them.
4. Pre-heat the oven to 180° C, 170° C fan, 325 F, Gas mark 3.
5. Line a couple of baking sheets with greaseproof paper. Use a tablespoon to scoop out dollops of the mixture. I made mine into heart shapes but you could of course just do rounds. Flatten them down a little bit with the back of the spoon.
6. Bake for 11 minutes (you might need to do several batches). Allow the pies to cool completely before filling them.
7. To make the buttercream, simply beat the two ingredients together until smooth.
8. Match up pairs that are roughly the same shape, dollop one with buttercream, and sandwich the other on top.
9. Serve with tea.