Recipe: Appetizing Chocolate- Raspberry Whoopie Pies

Chocolate- Raspberry Whoopie Pies. In a large bowl, cream butter and sugar until light and fluffy. In another bowl, whisk flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Beat in melted chocolate and eggs, one at a time, until well combined.

To assemble the whoopie pies: Hold one pie bottom facing up and spread about a rounded tablespoon of the filling on. Top with the flat bottom of another pie, sandwiching everything together. Serve immediately or make these a day ahead and store well covered at room temperature. You can cook Chocolate- Raspberry Whoopie Pies using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Chocolate- Raspberry Whoopie Pies

1. It's of butter- softened.
2. You need of granulated sugar.
3. Prepare of egg.
4. You need of vanilla extract.
5. You need of all-purpose flour.
6. Prepare of cocoa.
7. Prepare of baking soda.
8. You need of baking powder.
9. Prepare of salt.
10. Prepare of milk-2%.
11. Prepare of For the Filling ing..
12. It's of jar(7oz) marshmallow creme.
13. You need of shortening.
14. Prepare of seedless raspberry jam.
15. It's of vanilla extract.
16. It's of confectioners' sugar.

In a large pastry bag fitted with a small star tip, pipe White Chocolate and Mascarpone Filling over the raspberry preserve layer. Top with the remaining cookies, flat sides down. If desired, pipe additional filling on top of whoopie pies and/or sprinkle with colored sugar. These Raspberry Whoopie Pie have a delicious sweet, fluffy filling sandwiched between two moist chocolate cookies.

Chocolate- Raspberry Whoopie Pies instructions

1. Preheat oven to 400° ..
2. In a large mixing bowl, cream butter & sugar until light & fluffy.Beat in egg & vanilla..
3. In another bowl mix flour, cocoa, b.soda, b.powder & salt. Mix up. Add to creamed muxture alternateing with milk. Beating well after each addition..
4. Drop dough by Tablespoonfuls. 2" apart onto greased baking sheets..
5. Bake 6-8 minutes. ( I baked mine at 350° They took 12 min. ) .Or until top springs back.Remove from oven to cool..
6. While they are cooling make your filling. In a large bowl. Beat marshmallow creme & shortening until blended. Beat in jam. Gradually beat in sugar until smooth.Spread on bottoms & top with another one. Lightly press together..

The cookies are made from scratch, but they are go together in a snap. You just need to allow them to chill in the refrigerator for several hours or overnight. Lightly grease (or line with parchment) two baking sheets. To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla until smooth. Add the egg, again beating until smooth.