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
