Chocolate Whoopie Pies with Mint Filling Recipe
Introduction
Chocolate Whoopie Pies with Mint Filling are a delightful treat combining rich, moist chocolate cakes with a creamy, refreshing peppermint buttercream. These soft sandwich cookies make a perfect dessert or snack to share with family and friends.
Ingredients
- 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
- 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
- Step 1: Preheat the oven to 375°F. Line large baking sheets with parchment paper.
- Step 2: Sift the flour, cocoa powder, baking soda, and salt into a medium bowl.
- Step 3: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on low speed until combined. Increase to medium high and beat for 3 minutes, until light and fluffy. Scrape down the sides of the bowl.
- Step 4: Add the egg and vanilla extract. Beat on medium-high speed for another 3 minutes until well combined.
- Step 5: Add half of the flour mixture and half of the buttermilk to the batter. Beat on low until combined, scraping down the bowl as needed. Then add the remaining buttermilk and flour, beating until combined. The batter will be fluffy and slightly sticky like thick cake batter.
- Step 6: 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, until the pies spring back slightly when pressed and look dry on top.
- Step 7: Let the cakes cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.
- Step 8: For the filling, add powdered sugar and butter to the bowl of a stand mixer fitted with the paddle attachment. Mix on low until combined, then increase speed to medium and beat for 3 minutes until smooth. Scrape the bowl as needed.
- Step 9: Add the salt, peppermint extract, and heavy cream. Beat on medium for 1 minute until light and creamy, adding more cream if necessary. If desired, add green gel food coloring and beat until evenly colored.
- Step 10: Assemble the whoopie pies by dolloping filling on the flat side of half the cakes using a scoop or piping bag. Gently sandwich with the remaining cakes.
Tips & Variations
- For a stronger mint flavor, adjust the peppermint extract gradually, tasting as you go.
- If you prefer a dairy-free version, substitute butter with a plant-based alternative and use coconut cream instead of heavy cream.
- Adding a pinch of espresso powder to the chocolate batter can deepen the chocolate flavor without making it taste like coffee.
- Decorate the edges of the assembled pies with mini chocolate chips or crushed peppermint candies for added texture and visual appeal.
Storage
Store the assembled whoopie pies at room temperature in an airtight container for up to 1 day or refrigerate for up to 4 days. For best flavor, allow refrigerated pies to come to room temperature before serving so the buttercream softens. If you need to transport them, chill for at least an hour beforehand to make them firmer and less fragile.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cake layers ahead of time?
Yes, you can bake the cake layers a day in advance. Store them in an airtight container at room temperature or wrapped tightly in plastic wrap to keep them moist.
What can I use if I don’t have buttermilk?
To substitute buttermilk, mix 1 1/4 cups of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using in the recipe.
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Chocolate Whoopie Pies with Mint Filling Recipe
- Total Time: 31 minutes
- Yield: 12 whoopie pies (24 individual cakes) 1x
Description
Delight in these classic Chocolate Whoopie Pies filled with a luscious mint buttercream. Soft, cakey chocolate rounds sandwich a smooth, creamy peppermint-flavored filling, making them the perfect treat for those who love a refreshing twist on a traditional favorite.
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 the Oven and Baking Sheets: Preheat your oven to 375°F (190°C) and line large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, Dutch-process cocoa powder, baking soda, and fine sea salt to evenly distribute the dry ingredients and remove any 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 to medium-high speed and beat for 3 minutes until the mixture is light and fluffy. Scrape down the bowl sides as needed.
- Add Egg and Vanilla: Add the large egg and vanilla extract to the butter-sugar mixture and continue beating on medium-high speed for another 3 minutes or until the batter is very well combined and smooth.
- Incorporate Flour and Buttermilk: Add half of the sifted flour mixture and half of the buttermilk to the batter, beating on low speed to combine. Scrape bowl sides as necessary. Then add the remaining buttermilk and flour and mix just until combined. The batter should be thick, fluffy, and slightly sticky.
- Portion and Bake Pies: Using a medium 1 ½-tablespoon spring-loaded scoop, drop mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 11 minutes, or until the tops spring back when gently pressed and appear dry. Let cakes rest on the pans for 5 minutes, then transfer to wire racks to cool completely.
- Make the Mint Filling: In a clean bowl of a stand mixer with the paddle attachment, blend powdered sugar and butter on low speed until combined. Increase speed to medium and beat for 3 minutes until smooth. Scrape down sides as needed. Add the salt, peppermint extract, and heavy cream, then beat for 1 more minute until light and creamy. Add green gel food coloring if desired and mix until evenly combined.
- Assemble Whoopie Pies: Using the spring-loaded 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. Gently sandwich with the remaining pies to form pairs.
- Storing: Store assembled whoopie pies at room temperature in an airtight container for up to one day or refrigerate for up to 4 days. Allow them to come to room temperature before serving to soften the buttercream filling. For transport, chill in the refrigerator for at least an hour to firm up the pies.
Notes
- Ensure all dairy ingredients (butter, egg, buttermilk) are at room temperature to achieve a smooth batter and filling.
- The peppermint extract quantity can be adjusted depending on how strong you prefer the mint flavor.
- Using Dutch-process cocoa powder gives a rich chocolate flavor and a smoother texture.
- If you don’t have buttermilk, substitute with milk plus 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
- Green gel food coloring is optional and used to give the filling a festive minty appearance.
- To make decorating easier, chill the filling briefly if it becomes too soft while preparing.
- Store the whoopie pies in an airtight container to keep them moist and fresh.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate whoopie pies, mint filling, chocolate dessert, American dessert, homemade whoopie pies, peppermint buttercream
