Remember how I mentioned wanting more time in the day?
Yep, I’m still wishing for that.
Today’s recipe is another quick and easy recipe…in keeping with my crazy busy schedule lately. (Thankfully, life calmed down a little this week!)
Best of all? This recipe is another great one for all of my gluten free buddies out there. At work, gluten eaters and gluten free-ers both loved it. I figure the ultimate taste test for a gluten free recipe is for people never to realize it’s truly gluten free.
Click here for gluten free baking tips!
These whoopie pies are a wonderful mix of chocolate and peanut butter. Yumm!!!
Oh, and this recipe also uses one of my new favorite things: almond coconut milk.
GF Chocolate & Peanut Butter Whoopie Pies
Makes ~18 small whoopie pies
- Your favorite GF chocolate cake batter
- Peanut butter mouse filling
Preheat oven to degree specified on your GF cake recipe. Line baking sheets with parchment paper.
Prepare your favorite chocolate cake batter (scratch or box mix), and use a cookie scoop to drop circles of batter onto lined baking sheets. Allow 2″ between circles of batter.
Bake 12-15 minutes, or until tops of cake circles spring back to the touch. Allow to cool on baking sheet for a few minutes, then transfer to cooling rack while you make the filling.
Prepare mousse filling:
- Using a whipping attachment on an electric mixer, beat butter and powdered peanut butter until combined. Slowly add 1 cup powdered sugar and salt. Beat until combined.
- Add almond-coconut milk, beat until combined. Add remaining 3/4 cup powdered sugar.
- Beat on high speed 1-2 minutes, or until filling is smooth and whipped-cream texture. Careful not to over-beat!
Place about 1-2 Tbsp mousse filling between 2 pieces of cake.
Refrigerated in a covered container, with parchment paper between layers of whoopie pies.
Aah, another crowd favorite that is super simple and fast. Exactly what you need with a busy schedule.
Have you tried other whoopie pie recipes? Which flavor combination has been your favorite??