Chocolate-Peppermint Whoopie Pies

Makes 2 large pies

Cakes:
1/3 cup plus 1 tablespoon
Wheat-Free Market Chocolate Chip Muffin Maker Mix
3 tablespoons unsweetened cocoa powder
½ tablespoon
Wheat-Free Market Sweetener
1 large egg
2 tablespoons melted butter or oil
3 tablespoons milk of choice

Filling:
2 oz. cream cheese, softened
¼ cup heavy whipping cream
½ tablespoon
Wheat-Free Market Sweetener
¼ teaspoon vanilla or peppermint extract

Cake:
Preheat oven to 350 degrees F. Oil the wells of a muffin top or whoopie pie pan and set aside.

In a small bowl blend muffin mix, cocoa powder and sweetener. Add egg, butter and milk and mix well. Divide the batter between 4 wells of the prepared pan and spread the batter out evenly with the back of spoon. Bake for 10-12 minutes or until done, being sure not to over bake. 

Allow cakes to cool for 2-3 minutes in the pan and then using a small spatula, carefully remove them and let them finish cooling on a wire rack. 

Filling: 
In a small bowl, blend cream cheese with mixer until smooth. Add cream, sweetener and extract and blend until filling becomes thick. 
Fill each pie with a heaping 2 tablespoons of filling and optional, roll in crushed, sugar-free candy canes.

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