Mini Whipped Chocolate
Ganache Whoopie Pies
Guys, Maine is known for Whoopie Pies. And since I just spent a few weeks there and taste tested a few, I knew I needed to bring back this recipe. I mean, Gluten Free Mini Whipped Chocolate Ganache Whoopie Pies!
Think the most moist chocolate brownies cakes with smooth whipped and rich chocolate filling!
These Gluten Free Mini Whipped Chocolate Ganache Whoopie Pies are perfect for any occaision. I mean how great would these be at a birthday party, Summer bbq, graduation celebration or just a Friday night in the Winter? Seriously, though.
These little nuggets of goodness – are out of this world. They are so rich – grab a glass of milk or some liquid.
Whipped Ganache...sounds fancy but it's easy.
Simply heat up the heavy cream. Roughly chop the chocolate. Add in the sugar and salt. Pour the heated cream on top and let sit. Stir to combine. Let sit until completely cooled. Whip it on high in a stand mixer or handheld.
Dig in. So good.
Fresh out of the oven.
Be sure to let them cool completely before you pipe the whipped chocolate ganache on them.
This will help them stay together and prevent the ganache from melting and running off the whoopie pie.
It’s always hard to let fresh out of the oven goodies, cool before you enjoy to finish assembling them. Trust me – I would be the first to snag a bite. I mean you have to taste test.
Plus when your kitchen smells amazing – it’s so hard not to try just a bite.
No piping bag? No problem.
I couldn’t find my piping bag but no worries at all. Grab a large Ziploc bag. Fold the edges down and use a rubber spatula to add the whipped ganache into the bag. Press carefully when closing it while make sure that all or most of the air is out of the bag. Using scissors, snip a small corner of the bag off and discard. Twist the end without the ganache in it to keep pressure on the corner that you cut off. Hold the bag in one hand and press slightly to push the ganache out of the bag onto the bottom of one of the pies. Then top with another pie to create a sandwich.
It’s that easy. Once you are finished piping all the whoopie pies, just discard the ziploc bag. No clean up is always nice.
*Tip – it’s best to put all the ganache in your piping bag. It’s fresh and everything tastes better that way.
I love mini desserts! Here are more to love.
Gluten Free Mini Whipped Chocolate Ganache Whoopie Pies
- Total Time: 30
- Yield: 24 1x
- Diet: Gluten Free
Ingredients
- 1 3/4 cups gluten free flour blend
- 3/4 cup unsweetened Dutch process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon sea salt
- 4 tablespoons butter, room temperature
- 1/2 cup sugar
- 1/2 cup dark brown sugar, packed
- 1 egg, room temperature
- 1 cup whole milk (or milk alternative)
- 1 teaspoon vanilla extract
Whipped Ganache
- 6 oz. bittersweet chocolate, roughly chopped
- 1 cup heavy cream
- 1 heaping tablespoon sugar
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 375F. Line a baking sheet tray with parchment paper and set aside.
- Mix together the flour, cocoa, baking soda and salt in a bowl. In the bowl of a stand mixer, beat the butter and both sugars together for 3 minutes on medium/high. Add in the egg and vanilla extract and beat on medium/high for 2 minutes.
- While your mixer is on low, add the flour mixture in 3 addtions, while alternating with the milk. Finishing with the flour and scrapping down the side of the bowl and mixing for 10 more seconds.
- Transfer the batter to a piping bag, fit with a round tip or use a Ziploc bag. Pipe the batter onto your prepared baking tray, measuring about the size of a quarter or about 1 teaspoon (makes about 14 per baking sheet tray).
- Bake for 7 minutes and remove the tray from the oven. Slide the parchement paper and baked whoopie pies off the the baking tray onto a wire cooling rack. Repeat until all batter has been baked.
- Meanwhile, to make the ganache, heat the cream up over medium heat. Place the chopped chocolate, sugar and salt into a bowl. When the cream starts to bubble (low simmer) remove from the stove and pour over the chocolate. Let sit for 8 minutes.
- Using a rubber spatula mix the chocolate and cream together until fully combine. Let sit at room temperature for 30 minutes.
- When it’s been cooled, place the ganache in the bowl of a stand mixer. Whip on high for 2-3 minutes or until light and fluffy. Transfer the ganache to a piping bag or Ziploc bag. Pipe about a quarter size or teaspoon of the ganache onto the bottom of half of the whoopie pies. Top each “sandwich” or pie with a top. Press down slightly.
Notes
I did not test this recipe with almond milk. I only have used coconut milk and cow’s whole milk.
- Prep Time: 25
- Cook Time: 7
- Category: baking
- Method: oven
- Cuisine: dessert
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
You might also like
