White Chocolate Raspberry Whoopie Pies
- 1⁄2 cup butter, softened
- 1 cup sugar
- 1⁄2 tsp. baking powder
- 1⁄4 tsp. salt
- 1 egg
- 1 tsp. vanilla
- 2 cups all-purpose flour
- 1⁄2 cup buttermilk
- 3 oz. chopped white baking chocolate (with cocoa butter)
- 1⁄4 cup whipping cream
- 1⁄2 cup mascarpone cheese
- 1⁄4 cup softened butter
- 1⁄2 tsp. vanilla
- 4 cups confectioners’ sugar
- 1⁄2 cup seedless raspberry preserves
- For the Whoopie Pies: Preheat oven to 375 degrees. Line a cookie sheet with parchment paper; set aside.
- In a large bowl, beat butter with an electric mixer for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until mixture is combined. Spoon dough with a teaspoon, 1 inch apart onto prepared cookie sheet. (These are ‘mini’ whoopie pies, but you can also spoon the dough by tablespoons if you want larger ones.)
- Bake for 7-8 minutes or until tops are set. Cool completely on cookie sheet.
- For the filling: Meanwhile, in a heavy saucepan, combine white baking chocolate and whipping cream. Cook and stir over low heat until chocolate nearly melts. Remove from heat; stir until smooth. Cool for 15 minutes. In a large bowl, combine mascarpone cheese and butter. Beat with an electric mixer on medium high speed until smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating well. Beat in the cooled white chocolate mixture. Chill about 30 minutes or until firm enough to pipe.
- To assemble: Peel cooled cookies off the parchment paper. Spread the flat side of half of the cookies with about 1⁄4 teaspoon raspberry preserves. In a large pastry bag fitted with a small star tip, pipe the white chocolate filling mixture over the raspberry preserve layer. Top with the remaining cookies, flat side down. If desired, pipe additional filling on top. Chill for 30 minutes before serving.