Ingredients
Scale
- 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