Imagine biting into a heavenly bite-sized treat that combines rich chocolate, sweet cherry preserves, and fluffy whipped cream - all in one perfect little package! These Chocolate Cherry Mini Whoopie Pies are not just a dessert; they're a miniature explosion of flavor that will transport you to dessert paradise. Whether you're looking to impress guests, satisfy a sweet craving, or simply treat yourself to something extraordinary, these adorable mini pies are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: American
Serves: 24 mini pies
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup sugar
- 1/2 cup butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup cherry preserves
- 1/2 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Whisk to combine and set aside.
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the egg and vanilla extract to the butter mixture, beating until well incorporated and smooth.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Using a small cookie scoop or tablespoon, drop rounded portions of batter onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are set and the centers spring back when lightly touched.
- Remove from oven and let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, spread a small amount of cherry preserves on the flat side of half the whoopie pie cookies.
- Pipe or spoon whipped cream onto the remaining cookie halves.
- Gently sandwich the cherry-preserve and whipped cream cookies together, creating mini whoopie pies.
- Refrigerate for 30 minutes to set, then serve and enjoy chilled.
Tips
- Make sure your butter is truly softened, not melted, for the perfect cookie texture.
- Use a cookie scoop for uniform-sized whoopie pie bases to ensure even baking.
- Don't overmix the batter - this can lead to tough, dense cookies.
- Let the cookies cool completely before assembling to prevent the whipped cream from melting.
- For an extra touch, dust the tops with powdered sugar or drizzle with melted chocolate.
- These mini pies can be stored in the refrigerator for up to 3 days in an airtight container.
- For best flavor, let the assembled whoopie pies sit for about 30 minutes before serving to allow flavors to meld.
Nutrition Facts
Calories: kcal
Carbohydrates: 15g
Protein: 2g
Fat: 7g
Saturated Fat: 4g
Cholesterol: 25mg
