Name: Raspberry chocolate whoopie pies
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 125 gram unsalted butter, softened; 1/2 cup (110g) firmly packed light brown sugar; 1 egg; 3/4 cup (110g) plain (all-purpose) flour; 1/3 cup (35g) cocoa powder; 1/4 cup (35g) self-raising flour; 1 teaspoon bicarbonate of soda (baking soda); 2/3 cup (160ml) buttermilk; 125 gram fresh raspberries, halved; 20 raspberry lollies; Raspberry butter cream; 125 gram unsalted butter, softened; 1 1/2 cup (240g) icing (confectioners') sugar; 1 tablespoon milk; pink food colouring; 2 tablespoon raspberry jam; Chocolate ganache; 1/4 cup (60ml) pouring cream; 180 dark eating (semi-sweet) chocolate, chopped finely

Raspberry chocolate whoopie pies

Skip to Recipe

Makes 20 Item

Prep

30M

Cook

20M

Total

50M

Ingredients

125 gram unsalted butter, softened

1/2 cup (110g) firmly packed light brown sugar

1 egg

3/4 cup (110g) plain (all-purpose) flour

1/3 cup (35g) cocoa powder

1/4 cup (35g) self-raising flour

1 teaspoon bicarbonate of soda (baking soda)

2/3 cup (160ml) buttermilk

125 gram fresh raspberries, halved

20 raspberry lollies

Raspberry butter cream

125 gram unsalted butter, softened

1 1/2 cup (240g) icing (confectioners’) sugar

1 tablespoon milk

pink food colouring

2 tablespoon raspberry jam

Chocolate ganache

1/4 cup (60ml) pouring cream

180 dark eating (semi-sweet) chocolate, chopped finely

Method

1.Preheat oven to 200°C/400°F. Grease oven trays; line with baking paper.

2.Beat butter, sugar and egg in a small bowl with an electric mixer until light and fluffy. Beat in sifted dry ingredients and buttermilk, on low speed, until mixture is smooth.

3.Drop level tablespoons of mixture about 5cm apart onto trays.

4.Bake pies about 10 minutes. Cool on trays.

5.Meanwhile, make raspberry buttercream, Beat butter in a small bowl with an electric mixer until light and fluffy. Beat in sifted icing sugar and milk. Tint pink with colouring; stir in jam.

6.Next make chocolate ganache. Bring cream to the boil in a small saucepan. Remove from heat; add chocolate, stir until smooth.

7.Spoon buttercream into a piping bag fitted with a 2cm fluted tube. Pipe buttercream on flat side of half the cooled pies; top with halved fresh raspberries, cut-side facing up. Spoon half the chocolate ganache over raspberries, then sandwich with remaining pies.

8.Spread remaining ganache over pies; top with raspberry lollies.

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