Chocolate Raspberry Whoopie Pies

• cup softened unsalted butter3⁄4
• cups sugar↗1 1⁄4
• cup Dutch-processed cocoa powder↗1⁄2
• teaspoons baking powder↗2
• teaspoon baking soda↗1
• ounces melted unsweetened chocolate (2 - 1 oz squares of baking chocolate)2
• large eggs↗2
• 3/4 cup coconut milk or 3/4 cup almond milk↗3⁄4
• teaspoons instant espresso powder↗2
• cups all-purpose flour↗2 1⁄2
• FILLING
• ounces cream cheese, softened↗8
• cup unsalted butter, softened↗1⁄2
• cup confectioners' sugar (there is really no subbing here)↗3⁄4
• teaspoon pure vanilla extract↗1
• cup fresh raspberry, mashed with a fork↗1

Step-by-step instructions

1. 1

   Pre heat oven to 350 degrees and line 3 large baking sheets with parchment paper.

2. 2

   In a bowl, beat butter, sugar, coco, baking powder and baking soda until creamy.

3. 3

   Beat in melted chocolate and eggs, one at a time, until well combined.

4. 4

   Beat in milk then flour.

5. 5

   Drop batter by heaping tablespoons onto prepared baking sheets, allowing 8 cookies per sheet. Makes about 24 cookies.

6. 6

   Bake for 10-12 minutes or until tops spring back when lightly pressed.

7. 7

   Remove to wire rack to cool completely.

8. 8

   FROSTING: In another bowl, beat cream cheese and butter until smooth. Add sugar and vanilla and continue to mix until fluffy. Fold in mashed raspberries. Be careful not to over mix.

9. 9

   Spread half the cookies with filling; top with the remaining cookies, flat side down to form sandwiches and press lightly.

10. 10

    ENJOY!