Welcome to the sweet world of Chocolate Whoopie Pies with Mint Filling! These delightful treats are perfect for any occasion, combining rich chocolate with a refreshing minty twist. Let’s dive into the magic of baking!
Tips for Success
This part’s so satisfying: the fluffy whoopie pies combined with creamy mint filling create a delicious contrast! Don’t rush the cooling process; it’s key to achieving the perfect texture.
Favorite Parts
Trust me, the combination of cocoa and mint is a match made in dessert heaven. You’ll love how they look and taste!
Ingredients
- For whoopie pies:
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- For mint filling:
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Instructions
- Make the whoopie pies:
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Step 1- Preheat the oven: Preheat the oven to 375°F. Line large baking sheets with parchment paper.
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Step 2- Sift dry ingredients: Sift the flour, cocoa powder, baking soda, and salt into a medium bowl.
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Step 3- Mix butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on low speed until combined. Increase speed to medium high and beat for 3 minutes, or until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium-high speed for another 3 minutes, or until very well combined.
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Step 4- Combine wet and dry ingredients: Add half of the flour mixture then half of the buttermilk to the batter and beat on low until combined, scraping down the sides and bottom of the bowl as necessary. Add remaining buttermilk and flour, beating until combined. Mixture will be fluffy and slightly sticky like a very thick cake batter.
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Step 5- Bake the pies: Use a medium 1 ½-tablespoon spring-loaded scoop to drop mounds of batter onto prepared baking sheets, spacing 2 inches apart. Bake for 11 minutes, or until pies spring back slightly when pressed gently and appear dry on top. Let cakes cool on pans for 5 minutes before moving to a wire rack to cool completely.
- Make the filling:
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Step 6- Mix filling ingredients: In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until the mixture is completely smooth. Scrape down the sides and bottom of the bowl as needed. Add the salt, peppermint extract, and cream and beat on medium for 1 minute, or until light and creamy, adding more cream if needed. Add in green gel food coloring, if desired, and beat until evenly colored.
- Assemble:
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Step 7- Fill and sandwich: Use a medium 1 ½-tablespoon spring-loaded scoop to dollop filling on the flat side of half the whoopie pies. You could also use a piping bag fitted with a decorative tip. Sandwich gently with the remaining whoopie pies.
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Step 8- Store: Store at room temperature in an airtight container for up to a day or in the fridge for up to 4 days. Best served at room temperature so the buttercream filling has time to soften. If transporting, chill the whoopie pies in the fridge for at least an hour before transporting to make firmer and less fragile.
Nutrition
- Calories: 250, Fat: 12g, Carbs: 38g, Protein: 2g
Cooking techniques
Mixing, baking, and assembling are key techniques for these whoopie pies. Make sure to beat the batter well for a fluffy texture and allow proper cooling before assembly.
Variations or substitutions
Feel free to experiment with different flavors of extracts in the filling, or even add chocolate chips to the batter for extra indulgence!
Storage tips
Keep your whoopie pies in an airtight container at room temperature for the first day, or refrigerate them to enjoy later. Just remember to let them come to room temperature before serving for the best texture!
Notes
For a vibrant color in the filling, adjust the amount of green gel food coloring to your liking. Enjoy!
