Description
Delight in these rich and tender Chocolate Whoopie Pies filled with a smooth and refreshing mint buttercream. Perfectly soft chocolate cakes sandwich a creamy peppermint filling, making an irresistible treat for holidays, special occasions, or anytime you crave a decadent sweet with a cooling mint twist.
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*
- 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 large baking sheets with parchment paper to ensure the whoopie pies don’t stick.
- Mix dry ingredients: Sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt in a medium bowl to remove lumps and combine evenly.
- Cream butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the room temperature unsalted butter and dark brown sugar on low speed until combined. Increase the speed to medium-high and beat for 3 minutes until light and fluffy. Scrape down the bowl sides as needed. Add the egg and vanilla extract, then beat on medium-high for another 3 minutes until fully incorporated.
- Add flour and buttermilk alternately: With the mixer on low speed, add half the flour mixture, then half the buttermilk, scraping down sides and bottom as needed. Repeat with remaining buttermilk and flour until the batter is fluffy and slightly sticky, similar to thick cake batter.
- Scoop and bake: Using a medium 1 ½-tablespoon spring-loaded scoop, drop mounds of batter spaced 2 inches apart onto prepared baking sheets. Bake for 11 minutes or until the pies spring back slightly when pressed and appear dry on top. Let them cool on the pans for 5 minutes, then transfer to wire racks to cool completely.
- Prepare mint filling: In a stand mixer bowl fitted with the paddle attachment, combine powdered sugar and room temperature unsalted butter. Mix first on low speed until combined, then increase to medium and beat for 3 minutes until smooth. Scrape bowl sides frequently. Add fine sea salt, peppermint extract, and heavy cream; beat on medium for 1 minute until light and creamy. Add green gel food coloring if desired, mixing until evenly colored.
- Assemble the pies: Using a medium 1 ½-tablespoon scoop or a piping bag with a decorative tip, dollop the mint filling onto the flat sides of half the whoopie pies. Sandwich with the remaining whoopie pies gently to avoid squeezing out the filling.
- Storage and serving: Store the assembled whoopie pies in an airtight container at room temperature for up to 1 day, or refrigerate for up to 4 days. For the best flavor and texture, serve at room temperature to allow the buttercream filling to soften. For transport, chill in the refrigerator for at least an hour to make the pies firmer and less fragile.
Notes
- Use peppermint extract specifically, not standard mint or spearmint extract, for the best authentic mint flavor in the filling.
- Make sure all dairy ingredients are at room temperature for easier mixing and better texture.
- If desired, add green gel food coloring to the filling to enhance the festive mint appearance.
- Whoopie pies are best eaten within a few days for optimal freshness and texture.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 30g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 55mg
