Gluten Free Chocolate Twinkie
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
- 1 1/2 cups gluten-free flour mix
- 1/2 cup cocoa
- 1 cup sugar
- 1/2 teaspoon salt
- 2 teaspoons baking soda
- 3/4 teaspoon guar gum or xanthan gum
- 5 tablespoons cooking oil or coconut oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract gluten free
- 1 egg
- 1 cup water
- 2 teaspoons hot water
- ¼ teaspoon salt
- 7 oz marshmallow creme (about 2 cups)
- ½ cup vegetable shortening
- ⅓ cup powdered sugar
- ½ teaspoon vanilla extract
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.Dairy Free
Use Ghirardelli Semi Sweet Chocolate Chips, and your choice of milk substitute for the ganache, or leave it off entirely.Tip
These freeze well!