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Chocolate Mint Whoopie Pies Recipe

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4.8 from 75 reviews

These Chocolate Mint Whoopie Pies are a delightful treat featuring soft, rich chocolate cakes sandwiched with a creamy, refreshing mint filling. Perfect for celebrations or whenever you crave a sweet, minty indulgence, these whoopie pies combine the classic flavors of chocolate and peppermint in a fun, handheld dessert.

Ingredients

Scale

For Whoopie Pies

  • 1 2/3 cups (212 grams) all-purpose flour
  • 2/3 cup (57 grams) Dutch-process cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) lightly packed dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (296 grams) buttermilk, at room temperature

For Mint Filling

  • 3 cups (375 grams) powdered sugar, sifted
  • 2 sticks (227 grams) unsalted butter, at room temperature
  • 1/4 teaspoon fine sea salt
  • 1/4 to 1/2 teaspoon peppermint extract, depending on desired intensity
  • 1 to 2 tablespoons heavy cream
  • Green gel food coloring, if desired

Instructions

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt. Set aside to ensure even distribution of leavening and seasoning.
  2. Cream Butter and Sugar: In a large bowl, using an electric mixer, cream the unsalted butter and dark brown sugar together until light and fluffy, about 3 to 5 minutes. This step incorporates air for a tender crumb.
  3. Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter and sugar mixture until fully incorporated and smooth.
  4. Combine Wet and Dry Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined after each addition to avoid overmixing.
  5. Shape and Bake the Whoopie Pies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Using a cookie scoop or spoon, drop dollops of batter onto the sheet to form even rounds about 2 inches in diameter. Space batter about 2 inches apart. Bake for 10 to 12 minutes or until the tops spring back when lightly pressed.
  6. Cool the Cakes: Remove from oven and allow the cakes to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This prevents sogginess from steam.
  7. Prepare the Mint Filling: In a large bowl, beat the unsalted butter until creamy. Gradually add sifted powdered sugar, salt, peppermint extract (start with 1/4 teaspoon and adjust to taste), and heavy cream. Beat until the filling is light, fluffy, and spreadable. Add green gel food coloring a small amount at a time if desired for a vibrant mint color.
  8. Assemble the Whoopie Pies: Once the cake rounds are completely cooled, spread or pipe a generous amount of mint filling onto the flat side of one cake. Top with another cake, pressing gently to sandwich the filling evenly.
  9. Chill Before Serving: For best flavor and texture, refrigerate assembled whoopie pies for at least 30 minutes before serving to let the filling set.

Notes

  • Make sure all wet ingredients are at room temperature for better mixing.
  • Sift powdered sugar to avoid lumps in the mint filling.
  • You can adjust the peppermint extract quantity to make the filling more or less minty.
  • Store whoopie pies in an airtight container in the refrigerator for up to 3 days.
  • Bring to room temperature before serving for best flavor and texture.

Keywords: Chocolate, Mint, Whoopie Pies, Dessert, Baking, Candy, Sweet Treat

Find it online: https://busyrecipe.com/chocolate-mint-whoopie-pies-recipe/