You know what I love about a whoopie pie? It’s like a hand held cake that’s packaged for one. Sure you could argue that a cupcake is as well, but a whoopie pie seems way less messy.
This chocolate whoopie pie is perfectly textured like a tender cake. And smashed in the middle is a rich frosting pumped up with some crushed freeze-dried raspberry for added flavor and color, then rippled with natural raspberries for some acidity. Of course if you decide to stay true to the recipe, it just as good. Every time I’ve made it as-is, it never fails to disappear quickly.
But since I did make some tweaks to the recipe, let’s talk about them. Keep in mind, the tweaks are according to my personal preference. To start:
- I switched out the shortening for butter in the whoopie pie.
- For the filling I added 1/3 cup pulverized freeze-dried raspberries to the recipe.
- I also added one tablespoon roughly chopped up fresh raspberries to each whoopie pie.
This recipe as you can see is highly adaptable, so use the chocolate whoopie pie as a base and change out the filling to suit your needs. Next time I make this I’m going to try adding 1/4 of caramel sauce to the filling, or even better, I’m going to halve the finished filling and add 3-4 tablespoons of chocolate sauce to one half and caramel to other half and make it chocolate-caramel swirl.
See what I mean about this recipe being highly adaptable? To get started grab the recipe for the classic chocolate whoopie here. And if you go playing around with the recipe, don’t forget to come back and share in the comment section what you did.