Fun and delicious whoopie pies loaded with colorful sprinkles and filled with a chocolate ganache!
Happy first birthday, Bake with Christina.
It’s officially been a full year since I started this baking journey! When I think of all the baking I’ve completed in the past year, I just couldn’t be more proud of myself. That bakery/cookbook dream keeps getting closer and closer!
What a better way to celebrate this blogiversary than with something FUNFETTI! Using sprinkles in baked goods never gets old. And you’ll totally love them in this whoopie pie recipe!
So this past weekend my family had a HUGE house/garage sale, since all of us are moving out in the end of July. So you better believe that I’ve been non-stop busy the past few days running around and getting everything together and organized!
And, of course, I made homemade brownies and cookie to sell, I couldn’t help it 😉
Now it’s time to countdown the days ’till I move to Orlando!!
- 2 1/2 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup rainbow sprinkles
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- Preheat the oven to 375 degrees F. Line a cookie sheet with parchment paper and set aside.
- In a medium bowl, mix together the cake flour, baking powder, and salt. Set aside. Using an electric mixer, beat together the softened butter and sugar at medium speed until light and fluffy (about 3 minutes.) Beat in the eggs and vanilla extract just until combined. Mix in a third of the flour mixture, then mix in half of the whole milk. Mix in the second third of the flour mixture, then mix in the last half of the whole milk. Mix in the rest of the flour, just until combined. Do not over-mix. Using a spatula, fold in the sprinkles.
- Scoop tablespoons full of the batter and drop on the prepared baking sheet, about 2 inches apart. Bake for 10-12 minutes, or until firm on top but not browned. Cool for 5 minutes on the baking sheet, then carefully transfer to a wire rack to cool completely.
- While the cookies are cooling, make the chocolate ganache filling. Place the semi-sweet chocolate chips into a medium-sized bowl and set aside. In a separate small microwavable bowl, pour in the heavy cream. Microwave the heavy cream for about 1 minute, or until cream is hot. Pour cream over the chocolate chips and let sit for 1 minute, then whisk until well-combined together. Place in the refrigerator for at least 30 minutes, or until thickened.
- To assemble the cookies, match pairs together based on size. Place a dollop of the chilled chocolate ganache onto one half, then gently close the two cookies together and press lightly to spread the ganache to the edges. Repeat with remaining cookies. Store leftover in an airtight container at room temperature for up to 4 days. Enjoy!
All images & content are copyright protected by Bake with Christina. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.