This is my contribution to this month’s #LetsLunch, a monthly virtual potluck on Twitter. Anne Marie of Sandwich Surprise is our hostess this month, and has chosen “guilty pleasures” as the theme. I’m in favor of the pleasure without the guilt, but I do think this is an improvement on the whoopie pies I almost never had a chance to try in my youth. In placed of processed mystery ingredients, I’ve filled these with light, freshly whipped cream with some spritely lemon zest, and dotted it with some tart, fresh raspberries. I made these a few years ago at my brother’s in Connecticut, where berries like these grow wild in the humid summers:
I created my version of the whoopie pie when it seemed that unfussy, classic American desserts were being remade into trendier, more glamorous and improved versions of themselves. First it was the cupcake. Then, the donut. And now, the Cronut. Could the whoopie pie be next? Ian Knauer waxed eloquent on the whoopie pie on (now-defunct and sorely missed) Gilt Taste, giving us a gourmet-ified version substituting butter and milk where lard and shortening were traditionally used, and throwing in an infusion of vanilla bean for good measure. I’ve used Knauer’s recipe for the chocolate cakes and substituted my summery, fruity filling. If these look familiar, it’s because they had their 15 minutes of fame on Food 52 a while back.
Whoopie pies are also appropriate because Anne Marie’s blog is all about surprising lucky friends with inventive sandwiches– I think she’d approve of this dessert sandwich. Take a look at her blog for some really interesting and tasty sandwich creations, and imagine what fun it must be to be a recipient of a sandwich surprise.
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Dark Chocolate Whoopie Pies with Raspberries and Lemon-Scented Cream
For the chocolate cakes:
2 cups all purpose flour
2/3 cups Dutch-process cocoa
1 1/4 teaspoon baking soda
1 1/2 teaspoon kosher salt
1 cup well-shaken buttermilk
1 teaspoon vanilla extract
1 stick unsalted butter
1 cup dark brown sugar
1 large egg
For the filling:
12 ounces whipping cream
1 teaspoon vanilla extract
4 teaspoons confectioner’s sugar
1 teaspoon lemon zest (from one lemon)
6 ounces fresh red raspberries (about 30)
1. First, prepare the cakes. Preheat oven to 350.
2. Whisk together flour, cocoa, baking soda, and salt.
3. In another bowl, cream together butter and sugar. When light and fluffy, add in egg.
4. Mix in 1/2 of the flour mixture into the butter mixture.
5. Add vanilla and buttermilk.
6. Combine in the rest of the flour mixture with the batter.
7. Measure out 1/4 cupfuls of batter onto two baking sheets, leaving about 2 inches around each cake. Bake for about 12 minutes, switching pan position after 6 minutes. Cakes are done when they spring back to touch. Be careful not to overbake or they’ll dry out. Cool completely on baking sheets before assembling into whoopie pies.
8. While cakes are baking, prepare the filling. First, whip cream into soft peaks, then gently stir in sugar, lemon zest, and vanilla. Refrigerate until ready to assemble whoopie pies.
9. Assemble whoopie pies just before serving. Mound about 2 tablespoons of prepared cream filling onto the bottom half of a cake. Then place about 5 raspberries onto cream, and top with another cake, bottom down. There will be extra cream– feel free to serve with another dollop on the side, if eating on a plate.
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Thanks for visiting! If you enjoyed this post, please comment and/or share it with your friends. And please check back these other posts from #LetsLunch:
Annabelle‘s Figs and Ricotta With Honey at Glass of Fancy
Anne Marie‘s Breakfast Club Sammy at Sandwich Surprise
Betty Ann‘s Purple Yam Jam at Asian In America
Cheryl’s Japanese Crisp Choco Bites at A Tiger in the Kitchen
Emma‘s Homemade Biscuits & Sausage Gravy at Dreaming of Pots and Pans
Grace‘s School Cafeteria Peanut Butter Chocolate Bars at HapaMama
Linda‘s Cheesy Puffs at Free Range Cookies
Lisa G‘s Mars Bar Slice at Monday Morning Cooking Club
Lisa K‘s Nutella Cookies at The Little Good Ride
Lucy‘s Velveeta Apple Casserole at A Cook and Her Books
Margaret‘s Ultimate Chocolate Cupcakes at Tea and Scones
Tammi‘s Healthy SPAM at Insatiable Munchies
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That sounds great! Raspberries are really my favorite thing to pair with chocolate.
HI Annabelle, thank you! Yes, I like the tart-sweet combination, too.
Lovely recipe! =)
Thank you, enjoy!
This is what I need in bulk proportion, I’m certain it will lift my spirit. Your pic is very inviting x
In bulk would most definitely cross the line into “guilty pleasure!” Thanks!
What a delightful dessert! I’m adding “must be near wild raspberries” to my dream home criteria.
Picking wild berries is one of my fondest memories of growing up in the Northeast (it was blueberries where I lived as a kid). It was such a happy surprise to see tiny flashes of red when I visited my brother this summer and see those wild raspberries everywhere! In San Francisco, we’re blessed with wild blackberries. When the wild berries abound, I think, “I could be a forager.”
Drooling over these! I am a huge whoopie pie fan. Never thought to use a lemon creme in the middle. Will have to try sometime! Happy #letslunch
Hi Emma, Happy #LetsLunch to you, too! Hope you enjoy this recipe.
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I never had a chance to try a whoopie pie, either! Your recipe looks even better than the real thing.
Thanks, Grace! The real thing, I think, tastes like Devil Dogs. I think as a kid I might have liked that processed taste, but I much prefer real cream now!
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I approve! And I would love to be surprised with this dessert sammy!!
I remember these glorious whoopie pie’s. The combination of chocolate and raspberry and that heavenly cream is really an elegant dessert.
I only have one thing to say – “YUM!!!” Chocolate and raspberry. WooHoo!
Thanks! It’s a classic pairing for a reason!
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