Chocolate Raspberry Whoopie Pies

• FOR THE CAKE:
• 1 teaspoon Baking Powder
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 2/3 cups Dutch-process Cocoa
• 2 cups Cake Flour
• 1/2 cups Butter, Softened
• 1 cup Brown Sugar
• 1 whole Egg
• 1 teaspoon Vanilla Extract
• 1 cup Almond Milk
• FOR THE FILLING:
• 3 cups Powdered Sugar
• 1/2 cups Butter, Softened
• 4 Tablespoons Berry Jam
• 1 teaspoon Vanilla Extract

1. Preheat oven to 350u0b0F. In a large bowl, mix together the baking powder, baking soda, salt, cocoa, and flour. Set aside.
2. In the bowl of an electric mixer, cream together the butter and sugar. Add the egg and vanilla and continue to blend. Add 1/2 of the flour mixture and blend. Then, add the almond milk and continue to blend. Finally, add the remaining dry mixture.
3. Place batter in a piping bag. Pipe 2 inch long Vs (heart-shape) on a Silpat-lined baking sheet, leaving some space in between them. Bake for 6 minutes or until just cooked through. Remove from oven. Cool for 2 minutes on the pan, then transfer to a wire rack to cool completely. While cooling, prepare the frosting.
4. In a clean mixing bowl using an electric mixer, combine all frosting ingredients until smooth and creamy. Place frosting into a piping bag.
5. To assemble the whoopee pies, pipe frosting along the edge of the flat side of a cookie, then top with another cookie. Serve at room temperature and enjoy!

cake, baking powder, baking soda, salt, dutch, flour, butter, brown sugar, egg, vanilla, almond milk, filling, powdered sugar, butter, vanilla

Taken from tastykitchen.com/recipes/desserts/chocolate-raspberry-whoopie-pies/ (may not work)