These chocolate raspberry cupcakes are the perfect way to get you in the mood for Valentine’s Day. These Whoopie Cakes have a delicious, pink, sweet and sour filling made from crushed white chocolate raspberry ganache. They are sandwiched between two moist heart-shaped chocolate cookies and decorated with a drizzle of melted semi-sweet chocolate and freeze-dried raspberries. They are super fun to make and just in time for Valentine’s Day.
How to make chocolate raspberry whoopie pies
First, you need to make the raspberry white chocolate ganache. It should sit in the fridge for 6-10 hours. You can even make it a day ahead.
Start by making the raspberry jam. In a small pot bring the raspberries to a boil with the sugar. After boiling, add the cornstarch dissolved in cold water. Stir for another minute on low heat, then allow to cool. Now you can make the ganache. Heat the whipped cream and raspberry puree until it is hot but not boiling. Pour over the white chocolate and the pink food coloring. You can leave the food coloring out if you don’t like using it. But keep in mind that the raspberry puree will not turn the ganache pink. It will turn a little gray after you add the white chocolate. Mix well, then cover with foil and refrigerate. After taking it out of the fridge, beat it lightly with a hand mixer until it becomes fluffy.
If you don’t have raspberries, feel free to use different types of berries, like strawberries, blueberries or cherries.
How to make the cookies.
The cookies are really easy to make. Melt the chocolate with the oil in a bain-marie. Mix the egg, sugar and milk and then pour over the melted chocolate mixture. Mix all the dry ingredients, then add them to the batter alternately with the hot coffee. Cool the batter in V shapes so that you get cute heart cookies. The hearts should be around 3-4 inches (8-9 cm) in diameter. Bake for about 10 minutes.
Adjust the cookies according to size. Spread the cooled raspberry jam on the cookies with a silicone brush in a thin layer. After the ganache is ready and cooled, you can stick it on half of the cookies. Then combine and you will get some lovely sandwiches. For decoration, drizzle the hearts with melted semi-sweet chocolate. If you can’t find freeze-dried raspberries, use your favorite frozen red instead.
Hope you try these amazing chocolate raspberry pies. tag me Instagram If you do and enjoy like us.
For more Valentine’s desserts, check out our collection of Valentine’s Day recipes.
You may also like:
Red velvet cheesecake brownies
Chocolate panna cotta
Red velvet lava cake
Whoopie Chocolate Raspberry Pie
These chocolate raspberry pies are fun to make and a perfect way to get you in the mood for Valentine’s Day.
Component
Whoopie cookies – make about 40 heart-shaped cookies
- 2 ¼ cups (280 grams) all-purpose flour
- 1/4 Goblet (30 grams) cocoa powder
- 1/4 teaspoon (1 gram) of salt
- 1 teaspoon (6 grams) baking soda
- 6 tablespoon (85 mL) of oil
- 2.6 courage (75 g) semi-sweet chocolate
- 1/2 Goblet (100 grams) brown sugar
- 1/2 Goblet (100 grams) granulated sugar
- 1 A large egg
- 1/2 Goblet (120 grams) buttermilk
- 1/2 teaspoon (3 grams) vanilla extract
- 1/2 Goblet (75 ml) hot coffee (not too strong)
Raspberry jam
- 1.5 courage (50 grams) fresh or frozen raspberries
- 1 tablespoon (15 grams) of sugar
- 1 teaspoon (4 grams) cornstarch
- 1 teaspoon (5 ml) cold water
White chocolate raspberry ganache
- 11 courage (320 g) white chocolate
- 2 tablespoon (30 grams) raspberry puree
- 2/3 Goblet (160 ml) whipping cream
- 1/2 teaspoon (2 grams) pink gel food coloring
for decoration
- 3.5 courage (100 g) semi-sweet chocolate melt
- 1 tablespoon (15 grams) freeze-dried raspberries
Instructions
Raspberry jam.
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In a small pot, add the raspberries and sugar and bring to a boil. Let cook for 1 minute.
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Mix the cornstarch and cold water, then pour over the hot jam. Mix for a minute, until it thickens. Let it cool completely.
White chocolate raspberry ganache
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Heat the whipped cream and 2 tablespoons (30 grams) of raspberry puree in a pot. Just heat until it’s hot but don’t boil.
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Pour the hot mixture over the white chocolate, add the pink food coloring and mix to a uniform mixture. Cover the ganache with plastic wrap. Place it in the refrigerator for 6 to 10 hours or overnight.
Heart shaped cookies.
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Preheat the oven to 340F (170C). Line two baking sheets with baking paper.
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In a heatproof bowl, melt the chocolate with the oil, over a bain-marie.
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In a large bowl, mix together the egg and the two sugars. Add the butter and vanilla and mix to combine.
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Add the melted chocolate and mix until incorporated.
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Sift the flour, cocoa powder, baking soda and salt together in a bowl.
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Add half of the flour mixture and half of the hot coffee to the batter and mix until incorporated. Scrape down the sides of the bowl. Add the rest of the flour mixture and the remaining half of the coffee and mix until fully combined.
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Take a piping bag with a 1/2 inch (1 cm) round tip and fill it with the cookie batter and pipe onto the V-shaped baking sheets, they should be about 2-3 inches (7-8 cm) in diameter. Try to make them similar, so you can match them later.
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Bake one sheet at a time for 10 minutes each. Let them cool in the pan.
Assemble the whoopie pie
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Take the ganache out of the refrigerator and, using a hand mixer, whip it lightly until you get a swollen mixture. Fill a piping bag with it.
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Adjust the cookies according to size and with the help of a silicone brush spread the remaining raspberry jam on the cookies in a thin layer.
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Cool the ganache filling on the bottom cookie of each pair. Then sandwich them together.
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Melt the semi-sweet chocolate over a bain marie. Fill a piping bag with a very small round tip.
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Drizzle the chocolate over half of the heart-shaped sandwiches and then top with the freeze-dried raspberries or specks. have fun!
diet
dose: 1 Serving out of 20Calories: 297KKLCarbohydrates: 37.7Gprotein: 4GOil: 15.3GSaturated fat: 7.6GCholesterol: 25mgsodium: 36mgpotassium: 160mgfiber: 1.3GSugar: 25.1Gcalcium: 71mgiron: 1mg
