Chocolate Whoopie Pies with Cream Cheese Filling and Raspberries

Preparation method

• Preparing the Raspberry Sauce
  For this recipe, I prepared the raspberry sauce ahead of time. I’ll leave the recipe for the raspberry sauce here as well, since it can be made in advance and stored in the refrigerator until you’re ready to assemble the whoopie pies.
  Place the raspberry purée in a small saucepan. In a separate bowl, dissolve the cornstarch in the tablespoon of cold water, then pour the mixture into the raspberry purée and stir until well combined.
  Place the saucepan over low to medium heat and cook, stirring continuously, until the mixture begins to thicken. Once it comes to a gentle boil, continue cooking for another 30–60 seconds, then remove from the heat.
  The sauce should be thick enough to hold its shape in the center of the filling, while still being easy to spread. It will continue to thicken as it cools.
  Transfer the sauce to a bowl and let it cool completely. For faster cooling, you can place it in the refrigerator.
• Preparing the Chocolate Cake Batter
  Preheat the oven to 175°C (350°F), using conventional top and bottom heat. In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
  In a separate bowl, beat the softened butter and sugar for 2–3 minutes, until the mixture becomes lighter in color and fluffy. Add the egg and vanilla extract and continue mixing until well combined.
• Gradually add the dry ingredients in 2–3 batches, alternating with the buttermilk. Mix just until you have a smooth, thick batter. If the batter is too thick and difficult to pipe, add 1 tablespoon of milk.
• Shaping and Baking the Chocolate Cakes
  Line a baking tray with parchment paper. Transfer the batter to a piping bag and pipe discs about 5–6 cm (2–2½ inches) in diameter, leaving enough space between them.
  You can also use two spoons, but a piping bag will help you create more evenly shaped cakes. Bake for about 10–12 minutes, depending on your oven and the size of the cakes.
  The cakes are ready when they have risen, feel slightly springy to the touch, and no longer have any raw batter on the surface. Avoid overbaking them so they stay soft and tender.
• Preparing the Cream Cheese and Whipped Cream Filling
  Place the chilled heavy cream in a bowl and whip until it begins to thicken. Gradually add the sweetened condensed milk and vanilla extract, then continue whipping until the cream reaches a thicker consistency.
  Add the cream cheese in 2–3 batches, mixing on low speed just until you have a smooth, firm enough filling for piping.
  Avoid overmixing, as the filling can become unstable or the whipped cream may split. Keep the filling refrigerated until ready to assemble the whoopie pies.
• Assembling the Whoopie Pies
  Transfer the filling to a piping bag. Pipe a generous ring of filling onto half of the chocolate cakes, leaving the center open.
  Place about 1 teaspoon of the completely cooled, thickened raspberry sauce in the center of each one, then top with another chocolate cake.
  Gently press down just enough to bring the filling toward the edges, without squeezing it out. Repeat until all the whoopie pies are assembled.
• Chilling the Whoopie Pies
  Refrigerate the whoopie pies for at least 30 minutes before serving. Chilling helps the filling set and allows the chocolate cakes to meld beautifully with the creamy filling.
  Take them out of the refrigerator about 10–15 minutes before serving for the best texture.
• Storage
  Store the whoopie pies in an airtight container in the refrigerator for up to 3 days, provided that all the ingredients used are within their use-by dates and have been stored properly.
  For the best texture and flavor, let them sit at room temperature for about 10–15 minutes before serving.
• Tips for the Best Results
  Don’t overbake the chocolate cakes. This is one of the most important rules for achieving the characteristic whoopie pie texture. The cakes should remain soft and slightly springy.
  Use chilled ingredients for the filling. The cream cheese and heavy cream should be well chilled for a more stable filling that’s easier to pipe.
  Don’t overmix the filling. Stop mixing as soon as the filling is smooth and firm enough. Overmixing can affect its texture.
  Cool the raspberry sauce completely. Warm sauce can soften the filling and make assembly more difficult. Make sure the sauce is completely chilled before using it.
  Adjust the sweetness of the filling. The 70 g of sweetened condensed milk is a starting point. You can use 50–60 g if you prefer a less sweet filling, depending on your taste and how sweet the raspberry purée is.
  Don’t overfill the whoopie pies. A generous layer of filling is enough. The raspberry center should remain well defined and shouldn’t spill out during assembly.