Description
These Chocolate Whoopie Pies with Mint Filling are a delightful treat featuring rich, chocolatey cake sandwiches filled with a smooth and refreshing peppermint buttercream. Perfectly soft and cakey, these whoopie pies combine the comforting allure of classic chocolate with a cool minty twist, ideal for holiday gatherings or any special occasion.
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
- Preheat and prepare baking sheets: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper to ensure easy removal and prevent sticking.
- Combine dry ingredients: Sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt into a medium mixing bowl to ensure even distribution and no lumps.
- Mix butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the unsalted butter and dark brown sugar on low speed until combined. Increase speed to medium-high and continue beating for 3 minutes until light and fluffy. Scrape down the sides of the bowl to incorporate all ingredients.
- Add egg and vanilla: Add in the egg and vanilla extract, beating on medium-high speed for another 3 minutes until the mixture is very well combined and smooth.
- Incorporate dry and wet ingredients: Add half of the flour mixture followed by half of the buttermilk to the batter. Mix on low speed until just combined, scraping the bowl as needed. Repeat with the remaining buttermilk and flour mixture. The batter should be fluffy and slightly sticky, similar to a thick cake batter.
- Scoop and bake the whoopie pies: Use a medium 1 ½-tablespoon spring-loaded scoop to drop mounds of batter onto the prepared baking sheets, spacing them 2 inches apart. Bake for 11 minutes, or until the pies spring back lightly when pressed and look dry on top. Allow them to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
- Prepare the mint filling: In the bowl of a stand mixer with the paddle attachment, combine the sifted powdered sugar and unsalted butter. Mix on low speed until blended, then increase to medium speed and beat for 3 minutes until smooth. Scrape down the bowl as necessary. Add the fine sea salt, peppermint extract, and heavy cream, beating on medium speed for one minute until light and creamy. Add green gel food coloring if desired, mixing until color is uniform.
- Assemble the whoopie pies: Using the 1 ½-tablespoon scoop or a piping bag fitted with a decorative tip, dollop or pipe the mint filling onto the flat side of half of the cooled whoopie pies. Top gently with the remaining pies to form sandwiches.
- Storage and serving tips: Store assembled whoopie pies at room temperature in an airtight container for up to one day or refrigerate for up to four days. Best served at room temperature to allow the buttercream to soften. For transport, chill the pies for at least one hour to firm them up and reduce fragility.
Notes
- Always use peppermint extract for the filling to achieve the correct mint flavor; avoid using mint or spearmint extract as they differ in taste.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 45 mg
