Chocolate Mint Whoopie Pies

Chocolate Mint Whoopie Pies

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Chocolate Mint Whoopie Pies

Ingredients for the cake

• 1 stick unsalted butter, softened
• ½ cup sugar
• ½ cup brown sugar
• 1 tsp pure vanilla extract
• ½ tsp peppermint extract
• 1 egg
• 2 cups flour
• ½ cup cocoa powder, unsweetened
• 1½ tsp baking soda
• ½ tsp salt
• 1 cup buttermilk

Ingredients for the filling

• 2 sticks unsalted butter, softened
• ½ cup marshmallow crème
• 4 cups powdered sugar
• 2-4 tbsp. milk
• 1½ tsp peppermint extract
• ½ tsp pure vanilla extract

Directions

1. Preheat oven to 350˚.
2. In a bowl cream together the butter, sugar and brown sugar until fluffy. Mix in the vanilla, peppermint extract and egg until thoroughly combined.
3. In a separate bowl mix together the flour, cocoa powder, baking soda and salt. Add ¼ cup of the flour to the butter and stir to combine. Add 1/3 of the buttermilk and stir to combine.
4. Repeat flour, buttermilk, flour, buttermilk and flour stirring between each addition. It will end up a very thick batter, not quite a dough consistency.
5. Using a tablespoon disher place rounds of the mixture on a lightly greased baking sheet. Tap the sheet on the counter a few times to help the rounds settle.
6. Bake at 350˚ for 7 minutes then rotate 180˚ and cook an additional 4-6 minutes, the cakes should be spongy, remove and let cool.
7. In a bowl mix the butter and marshmallow crème until fluffy. Mix in the powdered sugar until combined. Add 2 Tbsp. of milk, peppermint extract and vanilla and whisk until well incorporated. Add additional milk 1 Tbsp. at a time until the filling is stiff but spreadable.
8. Assemble by placing one cake rounded side down, cover with filling using a spoon or a piping bag. Place a second cake on top. Store in an airtight container.

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Chocolate Mint Whoopie Pies

Ingredients:

Directions:

1. Preheat oven to 350˚.
2. In a bowl cream together the butter, sugar and brown sugar until fluffy. Mix in the vanilla, peppermint extract and egg until thoroughly combined.
3. In a separate bowl mix together the flour, cocoa powder, baking soda and salt. Add ¼ cup of the flour to the butter and stir to combine. Add 1/3 of the buttermilk and stir to combine.
4. Repeat flour, buttermilk, flour, buttermilk and flour stirring between each addition. It will end up a very thick batter, not quite a dough consistency.
5. Using a tablespoon disher place rounds of the mixture on a lightly greased baking sheet. Tap the sheet on the counter a few times to help the rounds settle.
6. Bake at 350˚ for 7 minutes then rotate 180˚ and cook an additional 4-6 minutes, the cakes should be spongy, remove and let cool.
7. In a bowl mix the butter and marshmallow crème until fluffy. Mix in the powdered sugar until combined. Add 2 Tbsp. of milk, peppermint extract and vanilla and whisk until well incorporated. Add additional milk 1 Tbsp. at a time until the filling is stiff but spreadable.
8. Assemble by placing one cake rounded side down, cover with filling using a spoon or a piping bag. Place a second cake on top. Store in an airtight container.