Chocolate Raspberry Whoopie Pies - cooking recipe

Ingredients

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

Preparation

Pre heat oven to 350 degrees and line 3 large baking sheets with parchment paper.
In a bowl, beat butter, sugar, coco, baking powder and baking soda until creamy.
Beat in melted chocolate and eggs, one at a time, until well combined.
Beat in milk then flour.
Drop batter by heaping tablespoons onto prepared baking sheets, allowing 8 cookies per sheet. Makes about 24 cookies.
Bake for 10-12 minutes or until tops spring back when lightly pressed.
Remove to wire rack to cool completely.
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.
Spread half the cookies with filling; top with the remaining cookies, flat side down to form sandwiches and press lightly.
ENJOY!