Gluten Free Chocolate-Mint Whoopie Pies – Light chocolate mini sponges sandwiched with fresh mint butter-icing. Optional dairy free.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
DON’T LOSE THIS RECIPE… PIN IT FOR LATER…
The story behind these Gluten Free Chocolate-Mint Whoopie Pies
These are Miss GF’s gluten free Chocolate-Mint Whoopie Pies… They’re good! She has always been a great baker. As she’s grown up, I have often come home to find her in the kitchen after school… creating! It’s always a clear reminder that gluten free baking is as straight forward as ‘other’ baking… providing you have an understanding of a few basics.
These Chocolate-Mint Whoopie Pies (made when she was 11) were a random, apparently unplanned bake. The recipe came from an amalgamation of a handful of other glutenous versions found on the internet… It was then de-glutened using Gluten Free Alchemist Rice-Free Flour Blend B and her already well-honed knowledge about moisture levels required for gluten free cakes… But also with a confidence and trust that comes less easily to us adults. Job done!
What is a Whoopie Pie and what do they taste like?
I have written about Whoopie Pies before, with a different recipe for chocolate whoopies (with Nutella Cream) already on the blog. But basically, a whoopie pie is simply a small cake sandwich… Originating in the Amish communities of America and specifically Pennsylvania and New England, they were often made to use up left-over cake batter. And while many recipes found on the internet are distinctly ‘cookie’ in texture, they should be (as I understand) soft and light, but with a slightly firm bite round the edges. Definitely more cake than biscuit!
These Chocolate-Mint Whoopie Pies are exactly that. Soft, yet slightly firm individual chocolatey mounds of cake… Sandwiched together with fresh, bright, mint butter icing… Finished by half dipping in dark chocolate and topping with broken cigarillos found wanting and left over from a previous Easter cake.
The iconic Chocolate-Mint flavour pairing
Chocolate-Mint is one of my all-time favourite flavour pairings. And it is iconic. It even has its own celebratory National Chocolate-Mint Day in the States.
While it isn’t clear where the combination of chocolate and mint started, it has certainly been around in confectionary for at least a century. But there is some suggestion that it may even have its roots in the 16th Century, with the introduction of Mayan cacao to Spain by the conquistadors. Less than enamoured with the taste, it is thought they may have added mint springs to early chocolate drinks to make them more palatable… But it was the later addition of sugar that brought the pairing together in a way that became both delicious and irreversibly loved.
These Chocolate-Mint Whoopie Pies offer the perfect contrast both in taste and colour… A dark, rich, decadent chocolate cake set against cool, light, tingly, green mint. It’s a harmonious marriage of opposites that just ‘works’.
Can I use any flour to make Gluten Free Chocolate-Mint Whoopie Pies?
The answer to this is ‘probably yes’. But we have never tried making Chocolate-Mint Whoopie Pies with anything other than our GFA Rice-Free Blend B. However, the other recipe for Chocolate Whoopie Pies that we have on the blog uses the GFA white Blend A and this works fine. So, it is likely that you could use a blend that is alternative and ‘off the shelf’. Bear in mind though, that some other blends may be more ‘gritty’ and possibly drier in texture.
I’ll be honest… I love using the rice-free blend, not least because it is well-balanced, nutritious and produces results which are excellent. While it doesn’t always fit with bakes that are lighter in colour (as the protein-rich wholegrain flours used tend to produce darker bakes), for chocolate cakes like these, it works well.
Can these Gluten Free Chocolate-Mint Whoopie Pies be made dairy free?
Yes. These Chocolate-Mint Whoopie Pies can also be made dairy free. Simply sub the butter in the recipe for good dairy free alternatives. I recommend Stork or Flora baking blocks. And use a dairy free milk with a reasonable fat content.
Here’s the recipe for Miss GF’s Whoopie Pies
If you make Miss GF’s Chocolate-Mint Whoopie Pies, let us know. Leave a comment and share on social media (and don’t forget to tag me in). We’re on Facebook, Instagram, Pinterest and Twitter. (#glutenfreealchemist)
Thank you for visiting Gluten Free Alchemist.
Other Chocolate-Mint recipes on Gluten Free Alchemist you may love
Chocolate-Mint Whoopie Pies
- measuring jug
- piping bag and nozzle – optional
- 185 g gluten free plain flour blend I use GFA Blend B – See NOTES
- ½ tsp xanthan gum
- 40 g cocoa powder
- ½ tsp baking powder gluten free
- 1½ tsp bicarbonate of soda baking soda
- pinch salt
- 125 ml milk dairy free if needed
- ¾ tbsp white wine vinegar
- 225 g caster sugar
- 125 g unsalted butter (or dairy free alternative) softened
- ½ tsp vanilla extract
- 2 large eggs room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
Mint Butter Icing
- 125 g unsalted butter (or dairy free alternative) softened
- 250 g icing sugar confectioners/powdered sugar
- 1 tbsp milk (DF if needed) aprox
- peppermint extract a few drops to taste
- green food colouring paste optional
- 160 g dark chocolate (approx) optional
- sprinkles for decoration optional
- Weigh and mix together the flours, xanthan gum, cocoa, baking powder, bicarbonate of soda and salt, making sure any lumps are broken down (TIP: Weigh into a large airtight container and shake vigorously). Set aside.
- Base-line about 3 large baking sheets with baking paper.
- Preheat the oven to 180 C/350 F/Gas 4.
- Mix the milk with the white wine vinegar in a jug and leave to stand for about 10 minutes (the mixture will become lumpy 'buttermilk').
- In a large bowl, beat together the sugar, butter and vanilla until smooth, pale and fluffy.
- Add the eggs one at a time, beating well between each until smooth and combined.
- Add and fold in the flour mixture alternately with the 'buttermilk' (about a third quantity at a time) until the cake batter becomes smooth and thick. Be careful not to over-mix.
- Spoon the mixture into a large piping bag, fitted with a 1 cm round plain nozzle.
- Pipe onto the lined baking trays as round, slightly flattened mounds (roughly equal in size and leaving a gap for a little spreading between each), about 3 to 4 cm in diameter. (Or dollop on to the baking paper with a spoon).
- Bake for 8 to 10 minutes until the tops are firm to touch (and a skewer inserted comes out clean).
- Allow to cool slightly on the trays, before transferring onto a wire rack to cool completely.
- Beat the softened butter in a large bowl until creamy and light.
- Gradually add and beat in the icing sugar a little at a time, with a drop of milk as needed if the mixture becomes too stiff.
- Add a few drops of mint extract a little at a time to taste and green food colour (optional) and beat to blend.
- When you have a thick but spreadable frosting, pair the whoopie cakes for size.
- Spread or pipe a good layer of frosting onto the flat side of one of the whoopie cakes and sandwich together with its other side.
To decorate (optional)
- Melt the chocolate either in a glass bowl over a pan of just simmering water (stirring) or in the microwave at medium setting and using 30 second bursts, stirring between each until smooth.
- Either lightly part-dip the whoopie pies in the chocolate, or drizzle the chocolate over them and sprinkle with chocolate sprinkles, etc.
- Set to one side on baking paper to allow the chocolate to set.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist