Whoopie pies are a fun, delicious treat that come in all sizes and with a variety of fillings. These ones are a dark, rich chocolate puffy cookie filled with marshmallow frosting. The cookie itself is puffy and moist, a mix between a piece of cake and a cookie. I recently posted a family favorite oatmeal whoopie pie recipe. You can easily fill these cookies with an ice cream of your choice for a delicious ice cream sandwich, too! For a proper chocolate whoopie pie (reminiscent of my days travelling to Bova's bakery in the North End of Boston), you can fill your chocolate whoopie pies with freshly whipped cream sweetened with just a touch of powdered sugar, then store them in the refrigerator for up to a day. Yum! Enjoy!
Chocolate Whoopie Pies!
Makes 12 whoopie pies
Preheat oven to 375 F. Line two pans with silicon liners or parchment paper.
Mix in a bowl, and then set aside: (it's important to mix gluten-free flours first to avoid clumping when baking)
1 cup extra dark cocoa powder
1/2 cup Kristin's Gluten-Free Flour Mix
1/2 tsp xanthan gum
1/2 tsp baking soda
1 tsp salt
In a mixer, beat until fluffy:
1/4 cup butter
1/2 cup white sugar
1/4 cup brown sugar
Add and mix until well combined, scraping down the bowl a few times:
1 tsp vanilla extract or vanilla bean paste
1/4 cup mayonnaise
2 eggs
Scoop 12 cookies onto each parchment paper/silicon lined pan. They will spread a bit and puff up during baking. Bake at 375 F for 7-9 minutes. (less for softer, fluffier - more for harder with a slight crisp edge)
Cool cookies on a wire rack.
Once cool, fill with delicious marshmallow fluff frosting *(measurements below for the right amount for these cookies) OR whipped heavy cream/whipping cream (1 cup heavy cream + 2-3 Tbsp powdered sugar). Make sure to refrigerate if you use the whipping cream. These are great right away, but I find even better if they're left refrigerated overnight to let the flavors mesh a little before serving. Enjoy!
*Marshmallow Fluff Frosting - just enough for filling 12 whoopie pies!
Beat together until smooth, then use to fill whoopie pies:
1/2 cup butter, softened
1 1/2 cups powdered sugar
1/2 - 1 tsp vanilla extract or bean paste
~1 cup marshmallow fluff
Homemade Gluten Free Dark Chocolate Whoopie Pies
Chocolate Whoopie Pies!
Makes 12 whoopie pies
Preheat oven to 375 F. Line two pans with silicon liners or parchment paper.
Mix in a bowl, and then set aside: (it's important to mix gluten-free flours first to avoid clumping when baking)
1 cup extra dark cocoa powder
1/2 cup Kristin's Gluten-Free Flour Mix
1/2 tsp xanthan gum
1/2 tsp baking soda
1 tsp salt
In a mixer, beat until fluffy:
1/4 cup butter
1/2 cup white sugar
1/4 cup brown sugar
Add and mix until well combined, scraping down the bowl a few times:
1 tsp vanilla extract or vanilla bean paste
1/4 cup mayonnaise
2 eggs
Scoop 12 cookies onto each parchment paper/silicon lined pan. They will spread a bit and puff up during baking. Bake at 375 F for 7-9 minutes. (less for softer, fluffier - more for harder with a slight crisp edge)
You can leave scooped for puffier whoopie pies, or flatten slightly before cooking (with your hand in a plastic bag) for flatter/wider cookies.
Cool cookies on a wire rack.
Chocolate Whoopie Pie Cookies, cooling before being filled.
Once cool, fill with delicious marshmallow fluff frosting *(measurements below for the right amount for these cookies) OR whipped heavy cream/whipping cream (1 cup heavy cream + 2-3 Tbsp powdered sugar). Make sure to refrigerate if you use the whipping cream. These are great right away, but I find even better if they're left refrigerated overnight to let the flavors mesh a little before serving. Enjoy!
*Marshmallow Fluff Frosting - just enough for filling 12 whoopie pies!
Beat together until smooth, then use to fill whoopie pies:
1/2 cup butter, softened
1 1/2 cups powdered sugar
1/2 - 1 tsp vanilla extract or bean paste
~1 cup marshmallow fluff
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