Chocolate Raspberry Whoopie Pies

• Produce

  • 1 Raspberries, freeze-dried

• Refrigerated

  • 1 Egg

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 1/4 tsp Baking soda
  • 1 cup Brown sugar, light
  • 1/2 cup Cocoa powder
  • 1 tsp Salt
  • 4 oz Semisweet or dark chocolate
  • 1 1/2 tsp Vanilla bean paste or vanilla extract

• Dairy

  • 1 cup Buttermilk
  • 1/4 cup Heavy cream

• Other

  • Piping bag for filling
  • Tip #826

Found on buttercreamblondie.com

Ingredients

• 4 ounces unsalted butter, room temp.
• 1 cup light brown sugar
• 1 egg
• 1 & 1/2 teaspoons vanilla bean paste or vanilla extract
• 2 cups all-purpose flour
• 1/2 cup cocoa powder, I recommend a dark cocoa powder such as Callebaut
• 1 and 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 4 ounces semisweet or dark chocolate
• 1/4 cup heavy cream
• 1 Tablespoon light corn syrup
• Piping bag for filling
• Tip #826
• Freeze dried raspberries, for garnish

Directions

• Preheat oven to 400 degrees.
• Whisk flour, cocoa powder, baking soda and salt together in bowl and set aside.
• Cream butter and sugar till light and fluffy.
• Add egg and vanilla.
• Alternate adding dry ingredients with buttermilk starting and ending with dries. Dont over mix the batter.
• Scoop batter onto parchment lined sheet pan using a 1 ounce cookie scoop.
• Bake at 400 degrees for 9-11 minutes.
• Follow instructions for a single batch of buttercream. If the buttercream gets too soft, pop it in the fridge for about 15 minutes.
• Bring heavy cream up to a scald. You can heat it on the stove or microwave it.
• Pour over chopped chocolate and let sit for about 30 seconds. Stir mixture until smooth.
• Stir in light corn syrup until smooth. Set aside to let cool. You want it to be slightly warm when you use it - warm enough that you can spoon it around, but not hot where it runs right off the top!
• Fill cooled cakes with raspberry buttercream. I used a pastry bag fitted with tip #826.
• Spoon warm ganache on top and swirl around lightly to achieve the look you want.
• Sprinkle crushed freeze dried raspberries over the top. I like to crumble the raspberries in my hand over the top so you get different size bits and lots of pretty pink dust.
• Serve immediately or refrigerate for about 10 minutes if needed.
• If not serving right away, I suggest filling them, then storing in an airtight container in the fridge. Ganache and sprinkle the day of because raspberries will get soggy in the fridge.