Gluten Free Chocolate Twinkie

Gluten Free Chocolate Twinkie might be a good recipe to expand your hor d'oeuvre collection. One serving contains 320 calories, 3g of protein, and 18g of fat. This gluten free recipe serves 18 and costs 49 cents per serving. From preparation to the plate, this recipe takes about 55 minutes. 32 people were glad they tried this recipe. Head to the store and pick up water, salt, coconut oil, and a few other things to make it today. It is brought to you by A Few Short Cuts. With a spoonacular score of 14%, this dish is not so spectacular. If you like this recipe, take a look at these similar recipes: Chocolate Sandwich Cookies with Chocolate Cream Filling (Gluten-Free, Grain-Free, Nut-Free, Vegan, Paleo Friendly), Mango White Chocolate Macadamia Nut Cookies {Gluten Free, Egg Free, Dairy Free), and Banana Chocolate Chip Cake With Peanut Butter Frosting - gluten free, dairy free, soy free.

Servings: 18

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Mix all dry ingredients in a bowl.Add all liquid ingredients and mix well.Bake in a greased and floured twinkie pan for 20 minutes or until toothpick inserted in the center comes out clean.Allow to cool completely.In a small bowl, stir together the hot water and salt until the sale has dissolved; set aside. In a large bowl, combine the marshmallow creme, shortening, powdered sugar and vanilla; beat on high speed until light and fluffy, scraping the sides of the bowl as needed. Add the salt solution and beat again on medium speed for 30 seconds to 1 minute, or until thoroughly combined.In a small saucepan over low heat, combine the milk, coconut oil, and chocolate chips. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish. Remove the ganache from the heat. Use while warm.After Cakes have cooled completely use a clean chop stick, pencil, etc to make 3 holes in the bottom of the twinkie. Carefully pipe the filling into each hole with a pastry bag, or ziploc with a small hole in the end.Spoon the Chocolate Ganache over each twinkie. All the ganache to set. (Works quickly in the fridge) Decorate the top with optional icing swirls.Use Ghirardelli Semi Sweet Chocolate Chips, and your choice of milk substitute for the ganache, or leave it off entirely.These freeze well!

 

Step by step:

1. Preheat oven to 350 degrees F.

2. Mix all dry ingredients in a bowl.

3. Add all liquid ingredients and mix well.

4. Bake in a greased and floured twinkie pan for 20 minutes or until toothpick inserted in the center comes out clean.Allow to cool completely.In a small bowl, stir together the hot water and salt until the sale has dissolved; set aside. In a large bowl, combine the marshmallow creme, shortening, powdered sugar and vanilla; beat on high speed until light and fluffy, scraping the sides of the bowl as needed.

5. Add the salt solution and beat again on medium speed for 30 seconds to 1 minute, or until thoroughly combined.In a small saucepan over low heat, combine the milk, coconut oil, and chocolate chips. Stirring frequently, cook until the mixture is well combined and the chocolate has a glossy finish.

6. Remove the ganache from the heat. Use while warm.After Cakes have cooled completely use a clean chop stick, pencil, etc to make 3 holes in the bottom of the twinkie. Carefully pipe the filling into each hole with a pastry bag, or ziploc with a small hole in the end.Spoon the Chocolate Ganache over each twinkie. All the ganache to set. (Works quickly in the fridge) Decorate the top with optional icing swirls.Use Ghirardelli Semi Sweet Chocolate Chips, and your choice of milk substitute for the ganache, or leave it off entirely.These freeze well!

Nutrition Information:

covered percent of daily need