Dunkle Schokolade Whoopies mit Himbeerfrosting

Kristopher Marks
5 1
90 mins
90 mins


Servings: 20
  • 60 g frozen raspberries
  • 75 g Butter
  • 100 g Walnut kernels
  • 100 g Dark chocolate
  • 125 g Flour
  • 225 g demerara sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 2 coated Tsp Baking Powder
  • 50 g Cocoa
  • 3 Eggs (Gr. M)
  • 700 g Double cream cream cheese
  • 175 g Icing sugar
  • baking paper


  1. 1

    Defrost the raspberries. Melt the butter and let it cool down a little. Line three trays with baking paper. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Chop nuts and chocolate very finely.

  2. 2

    Mix flour, sugar, vanilla sugar, 1 pinch of salt, baking powder and cocoa.

  3. 3

    Beat the eggs in a mixing bowl with the whisks of the mixer until frothy. Let lukewarm butter slowly run in and stir in. Then stir in the flour mixture and finally nuts and chocolate.

  4. 4

    Using a tablespoon, place approx. 40 heaps (each approx. 4.5 cm Ø) of the dough on the trays. Leave enough space between the heaps, as they will separate during baking. Bake one after the other in a hot oven for about 10 minutes.

  5. 5

    Take them out of the oven and let them cool down on the baking paper, as the cookies are still soft. Then carefully remove them from the baking parchment and let them cool down on a cake rack.

  6. 6

    Pass the raspberries through a fine sieve and collect the raspberry pulp. Mix cream cheese and icing sugar with the whisk of the mixer for about 2 minutes. Stir in raspberry puree

  7. 7

    Pour cream in portions into a piping bag with perforated spout. Spray cream spirally onto the smooth side of half of the cookies. Place the remaining cookies on top as a lid and press down gently.

  8. 8

    Chill for about 1 hour.

Nutrition Facts

330 kcal
29 g
20 g
7 g