Chocolate Whoopie Pies1 3/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1 cup sugar
1 large egg
1/2 cup unsweetened cocoa powder
1 tsp vanilla extract
1 cup milk
Preheat oven to 375F (190 °C).
Line a baking sheet with baking paper.
Whisk together flour, baking soda and salt in a medium bowl.
Cream together butter and and sugar until light in a large bowl.
Beat in egg, followed by cocoa powder and vanilla extract.
Mix until everything is well combined.
Stir in half of the flour mixture, followed by the milk.
Stir in the remaining flour mixture, mixing until no streaks of dry ingredients remain and batter is uniform.
Drop dough into 2 tbsp sized balls onto prepared baking sheet, leaving about 2 inches between each ball to allow for spread.
Bake for 10-12 minutes, until cakes spring back when lightly pressed.
Cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
When cooled, pair off the whoopie pies by size and fill each pair of cookies with raspberry cream cheese frosting.
Rasberry Cream Cheese Frosting8 oz. cold cream cheese
3/4 cup room-temperature butter
1/2 cup rasberry jam
1 tsp vanilla
pinch of salt
2-3 drops red food coloring
3+ cups powdered sugar
Beat the crean cheese, butter and jam together in the electric mixer until its smooth.
Add the vanilla, salt and food cloring,
Mix until an even colored pink is reached.
Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud.
Then turn the mixer up until the frosting is smooth.