Best 3 Chocolate Raspberry Whoopie Pies Recipes

Indulge in a delightful culinary journey with our delectable chocolate raspberry whoopie pies, a harmonious blend of rich chocolate cake and luscious raspberry filling. These heavenly treats are perfect for any occasion, whether it's a festive gathering or an intimate tea party. With a moist and fluffy chocolate cake as the base and a velvety raspberry filling sandwiched in between, these whoopie pies promise an explosion of flavors in every bite. Embark on a sweet adventure as you whip up these delightful treats with our easy-to-follow recipe.

Check out the recipes below so you can choose the best recipe for yourself!

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

Ingredients

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

Ingredients

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

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

Ingredients

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.

Tips:

Use good quality chocolate. This will make a big difference in the flavor of your whoopie pies.
Don't overmix the batter. Overmixing will make the whoopie pies tough.
Chill the dough before baking. This will help the whoopie pies hold their shape.
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 prevent the filling from melting.
Use a variety of fillings. You can use anything from classic buttercream to fruit preserves to ganache.
Decorate the whoopie pies as desired. You can sprinkle them with powdered sugar, dip them in chocolate, or add a dollop of whipped cream.

Conclusion:

Chocolate raspberry whoopie pies are a delicious and easy-to-make treat. They are perfect for any occasion, from birthday parties to potlucks. With a few simple tips, you can make perfect whoopie pies every time. So what are you waiting for? Give this recipe a try today!