This gluten-free chocolate whoopie pie recipe is an adaptation of the classic chocolate whoopie pies that were a best seller at both Sturbridge Baking Company and Sweet Kitchen & Bar for years. The perfect combination of a rich, not-too-sweet chocolate cake combined with sweet, creamy American buttercream frosting.
If you need to make them dairy free, you can substitute plant-based butter or shortening for the butter, and make a plant-based buttermilk by using plant-based milk and adding two teaspoons of white or apple cider vinegar.
Gluten-Free Whoopie Pies
This classic whoopie pie recipe will make 8 jumbo-sized (muffin scoop) or 16 regular-sized (cookie scoop) whoopie pies.
I like to fill these with classic vanilla American buttercream, but you can use any flavor you like.
Ingredients
- 112 grams butter, room temperature
- 224 grams sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoons vanilla
- 260 grams 1:1 gluten-free flour blend
- 65 grams cocoa powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 148 grams buttermilk, room temperature
- 112 grams hot water
- American buttercream
Instructions
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Cream the butter and sugar together until light and just starting to be fluffy.
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Add the egg, egg yolk and vanilla. Mix well, scraping down the bowl at least once.
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Mix the flour, cocoa powder, baking soda and salt together; set aside.
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Alternately add the dry ingredients and the buttermilk to the butter mixture, beginning and ending with the dry ingredients.
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With your mixer on low speed, slowly add the hot water into the batter until it is fully combined.
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Set aside to rest for 30 minutes.
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Preheat your oven to 350 degrees.
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Using a cookie scoop or muffin scoop, place the batter on parchment-lined baking sheets, spacing them two inches apart.
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Once all of the batter has been scooped, lift your trays about four inches off of the counter, and then drop the tray back onto the counter to flatten the cookies and remove air bubbles. Repeat three or four times.
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Bake for five minutes, rotate, and bake approximately five more minutes or until just set and dry to the touch.
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Leave them to cool on the baking trays.
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When fully cooled, fill with American buttercream.