GF Cherry Chocolate Whoopie Pies
Cherry preserves give a tart pop of flavor and a beautiful color to traditional whoopie pies. Great for parties and bake sales!
GF Cherry Chocolate Whoopie Pies
Serves: 15 | Prep Time: 15 min | Cook Time: 15 min
Ingredients
- Better Batter Chocolate Cake Mix (choose one):
- 1 Box Original Chocolate Cake Mix OR
- 1 bag New Chocolate Cake Mix + 2 tbsp (24g) vegetable oil
- 3 eggs OR 3/4 c (120ml) aquafaba
- 1 1/3 cup, plus 1 Tbsp ( 345ml) water
- 1/3 cup, plus 1 Tbsp (93ml) vegetable oil
- 1 1/3 cups (153g) Powdered Sugar
- 1 stick (113g) butter, softened
- 1 1/2 tsp (16.5g) good quality vanilla extract
- 1 7 ounce jar regular or vegan Marshmallow Fluff
- 1/2 cup Cherry preserves
Special Tools
- whoopie pie or muffin top pans (optional)
- gallon sized Ziploc bag
Instructions
Preheat and prepare. Preheat the oven to 325. Spray several whoopie pie pans with cooking spray or line baking sheets with parchment paper.
Prepare batter. Blend Better Batter Chocolate Cake Mix with water, oil, and eggs or aquafaba. Beat on low for 30 seconds and then medium speed for 2 minutes, until a thick batter is achieved.
Place the batter into a gallon-sized zip top bag. Snip 1/2 inch hole into the tip of the bag. Pipe the batter into the whoopie pie pans or onto the baking sheets, filling the wells 2/3 full or 3-4 inches wide.
Bake the whoopie pies for 15 minutes. Let cool in the pan for 5 minutes before turning them out onto a cooling rack. If needed, repeat until all of the cake batter is used. Let the cakes fully cool before assembling.
Make Frosting. To make the frosting, place the powdered sugar, butter, vanilla, and the marshmallow fluff into a large mixing bowl. Beat until combined and smooth.
Use Frosting. Pipe a circle of frosting onto half of the cakes. Top the frosting with a teaspoon or so of the cherry preserves. Place the other half of the pies on top to sandwich in the frosting and preserves.
Serve. These are best served right away, but can be refrigerated for several hours before serving if needed.
This recipe was originally tested and adapted from a recipe published by Shauna Havey in December 2015. Original photo of food by Shauna Havey.
