Chocolate Raspberry Whoopie Pies

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Chocolate Raspberry Whoopie Pies 

Thesechocolate raspberry whoopie pies are a delicious update to the oldclassic.  Now in case you’re not quitesure what whoopie pie is, they’re like a big sandwich cookie with a cakelikeconsistency and a creamy filling. Classic whoopie pies are usually done with chocolate cake that’s oftenfilled with a vanilla or marshmallow cream. This version adds raspberry flavoring not only to the chocolate cakebatter itself, but it also has a raspberry jam cream added to the cheesefrosting for those with more mature tastes. But then again the kids will probably love these too.  I’m thinking whoopie pies might just be thenext cupcake.  I’m already tossing aroundthe idea of a gingerbread whoopie pie. What do you think of the idea? And what kind of filling might be best?
Chocolate Raspberry Whoopie Pies Prep time: 20 min Bake time: 15 min
Ingredients

• 1 ½ cups gluten freeBisquick 
• ½  cup cocoa powder sifted
• 1/2 cup butter,softened
• 1 ¼cups brown sugar, firmly packed
• 1 large egg
• ½ cup milk
• 7 oz Greek yogurt
• 1 tsp vanillaextract
• 2 tsp raspberryextract
• FOR THE FILLING:
• ¼ cup butter, softened
• ½ cup low fat creamcheese, softened
• 1 heaping tbsp ofseedless raspberry jam
• 1 tsp raspberryextract
• ½ tsp vanilla
• 1 ¼ cup confectioner’ssugar
• red food coloring,optional

Video Tutorial: 




Instructions

1. Preheat the oven to 350°F (or 175 °C) and line two bakingsheets with parchment paper.   
2. In a large bowl whisktogether the gluten free Bisquick and cocoa and set aside.
3. Using a stand mixer orhand mixer beat together the butter and brown sugar until light and fluffy thenscrape down the bowl, add the egg and beat until well combined. 
4. Scrape down the bowlagain then add the milk, Greek yogurt and both the vanilla and raspberryextracts and beat until everything looks well incorporated and smooth. 
5. Add the dryingredients mixture and beat for about 2 minutes or until you have a smooththick batter. 
6. Spoon mounds of thebatter onto the prepared pans.  I used alarge cookie scoop with a volume of just over 2 tablespoons and spaced thecakes about 2 inches apart on the sheet pan. Once the sheet pan is full you can use a wet finger to flatten thecookies slightly then bake them for 12-14 minutes.    
7. When they’re done letthem rest on the pan for a minute then use a metal spatula to transfer thecakes onto a baking rack to cool completely while you make the filling.
8. For the filling beattogether all of the filling ingredients except for the confectioner’s sugaruntil smooth and fluffy. Gradually beat in the confectioner’s sugar until it’s wellincorporated.
9. To boost the color ofthe filling you can beat in one drop at a time of red food coloring until youhave reached a color that you’re happy with. 
10. Spoon a heapingtablespoon 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 slightgentle pressure until the filling just reaches the edge of the cakes.
11. Refrigerate the wholesheet pan of finished whoopie pies for an hour or so to firm up the frostingand serve.   For a special occasion thesecan be dressed up by piping on a few lines of white chocolate or more of thefrosting if you want.  

Notes: Notes:  If you’re notfollowing a gluten free diet, to replace the gluten free Bisquick, you can stirtogether: (1 ½ cups flour, 1 ½ tsp baking soda, 1 tsp salt)