Description
Indulge in these decadent Chocolate Mint Whoopie Pies featuring soft, rich chocolate cakes sandwiched with a creamy, cool mint filling. Perfectly balanced with a hint of peppermint and a luscious buttercream texture, these homemade treats are a delightful twist on a classic dessert.
Ingredients
Scale
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
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
- Prepare Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt. Set aside to ensure even distribution of dry ingredients and reduce lumps.
- Cream Butter and Sugar: In a large bowl, using a mixer, cream the unsalted butter and dark brown sugar together until the mixture is light and fluffy, which usually takes about 3-5 minutes. This step incorporates air, creating a tender cake texture.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract until fully combined and smooth, ensuring an even batter.
- Incorporate Dry and Wet Ingredients: Alternately add the dry ingredients and buttermilk to the creamed butter mixture, beginning and ending with the dry ingredients. Mix on low speed just until combined to avoid overmixing which can cause toughness.
- Portion the Batter: Using a cookie scoop or spoon, drop the batter onto a parchment-lined baking sheet, spacing about 2 inches apart. Each dollop should be approximately 2 tablespoons of batter to create consistent-sized whoopie pies.
- Bake the Cakes: Preheat your oven to 350°F (177°C). Bake the whoopie pie cakes for 12-15 minutes, or until they spring back gently when touched and a toothpick inserted comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Prepare Mint Filling: In a mixing bowl, beat the unsalted butter until light and fluffy. Gradually add the sifted powdered sugar, mixing on low speed to avoid sugar clouds. Once combined, add fine sea salt, peppermint extract to taste (starting with 1/4 teaspoon and adjusting based on preference), and 1 tablespoon of heavy cream. Beat at medium-high speed until creamy and fluffy. If needed, add an additional tablespoon of cream to reach desired consistency. Add green gel food coloring a drop at a time until you achieve the preferred mint-green hue.
- Assemble Whoopie Pies: Pair the cooled chocolate cakes by size. Pipe or spread a generous amount of mint filling onto the flat side of one cake, then sandwich with its matching pair, gently pressing together to spread filling to edges.
- Chill and Serve: For best results, refrigerate assembled whoopie pies for at least 30 minutes to allow the filling to set. Bring to room temperature before serving for optimal flavor.
Notes
- Ensure all refrigerated ingredients like butter, egg, and buttermilk are at room temperature for better mixing and texture.
- Do not overmix the batter to keep the cakes tender and soft.
- The peppermint extract intensity can be adjusted according to personal preference.
- Using Dutch-process cocoa powder gives a deeper chocolate flavor and richer color.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- For a dairy-free version, substitute buttermilk with almond milk plus lemon juice and use dairy-free butter and cream alternatives.
