Simply irresistible chocolate whoopie pies filled with a fresh raspberry cream. Turn these into heart-shaped whoopie pies for a simple and tasty romantic dessert!
½cup100 g packed light brown sugar, plus ¼ cup (50 g) for cream
½cup114 g Greek yogurt (plain)
⅓cup79 mL oil (I used avocado oil, but any will do)
3large eggsroom temperature
1 ½teaspoonvanilla extract
¾cup177 mL heavy cream
½cup125 g fresh raspberries
½cup125 g frozen raspberries (optionally use 1 cup fresh raspberries)
⅓cup40 g powdered sugar (optional)
Instructions
Preheat the oven to 350 degrees and place parchment paper on baking sheets.
Mix the flour, cocoa powder, baking powder and salt in a medium bowl. Set aside.
Mix the white sugar plus the ½ cup (100 g) light brown sugar, yogurt, oil, eggs, and 1 teaspoon of vanilla in a bowl using an electric mixer for about 5 minutes.
Add the flour half a cup at a time to the wet ingredients while the mixer is still on. Scrape the sides of the bowl as needed. Mix until smooth and creamy.
Refrigerate the batter for about 30 minutes.
Transfer the batter to a disposable pastry bag or large sandwich bag and cut out the corner, leaving a ½ inch hole.
Create a "V" shape with the batter.
Bake for about 8 - 10 minutes and let cool on a wire rack.
Beat the heavy cream and ¼ cup (50 g) brown sugar on medium until it forms peaks. Add ½ teaspoon vanilla.
While it is mixing, gently mash the raspberries.
Fill another pastry bag with the raspberry cream filling and cream half the cakes. Sandwhich them with the remaining cakes.
Finish with a sprinkling of powdered sugar on top.
Tried this recipe?Tag me on Instagram! @acookienameddesire #acookienameddesire