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Whoopie pies are an American classic. These heart shaped pies are chocolaty and full of rich raspberry buttercream.

Have you ever had a whoopie pie? Those chocolate things that are something between a cookie and a cake and surround a rich, creamy buttercream type filling? You can find them wrapped individually by Little Debbie in the grocery store but as with most things they absolutely taste better when they’re homemade. I can honestly say though that I’ve only had a commercial whoopie pie once so I don’t have a whole lot to compare them to. I’m just going to say with confidence that these are way better 😉

The adorable part about whoopie pies is how they got their name. Can you imagine the sound of little Amish children who would open their lunch pails during the school day, spot a homemade pie from their momma, and yell “whoopie!”. Yeah, exactly. Adorable. I’m not sure how true it is because it’s been years since a friend’s father told me that story but I choose to believe it’s true. One day I might win Jeopardy with that gem.

The cookie/cake things {seriously, what do you call them?} come out of the oven super soft with a nice crust on them. I kinda wish I’d been able to figure out a way to bake them in a heart shape so I could have kept that delicious crust all the way around. But the thick brownie-like batter spreads a bit in the oven making the heart shapes a little impossible unless you bake them in little heart shaped tins. And ain’t nobody got time for that.

I valentine’d these up with a heart shaped cookie cutter and raspberry buttercream I had leftover from these amaaaazing champagne cupcakes. Aren’t they just the cutest? And luckily all those cut offs from making these heart shapes make amazing cake pops. If we’re deciding we’re calling these cakes and not cookies. Or eat them off the tray with a little leftover buttercream and a glass of milk. Whichever.

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Dark Chocolate Raspberry Whoopie Pies

Yield: 8 pies

Prep Time: 10 minutes

Cook Time: 8 minutes

Total Time: 18 minutes

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Ingredients

• 1/2 cup dark cocoa powder
• 2 cups flour
• 1 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 stick butter
• 1 egg
• 1 cup sugar
• 1 cup milk
• 2 tsp vanilla
• 2 cups raspberry buttercream

Instructions

1. Cream butter and sugar until mixture resembles coarse crumbs. Add egg and vanilla and mix well.
2. Sift in cocoa powder, flour, baking soda, baking powder, and salt and mix until combined.
3. Slowly add in milk, mixing on a low speed and mix well, scraping down sides of the bowl.
4. Using a medium cookie scoop drop dough onto a lined baking sheet and bake at 450 degrees for 8 minutes.
5. Cut immediately with a small heart shaped cookie cutter and allow to cool completely before filling with buttercream.

For more Valentine’s Day inspiration check out these awesome posts!

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Brolos – Rolo Brownies, Goodie Godmother