I really love anything chocolate. I love a good chocolate cookie or chocolate cake or even a frozen hot chocolate. This insanely delicious whoopie pie recipe will have everyone asking for more. Have you asked yourself how to make whoopie pies or what are the best chocolate whoopie pies or what is a whoopie pie or what is whoopie pie filling made of or even where can I find a dark chocolate whoopie pie recipe? If so, our homemade whoopie pies recipe is the best whoopie pie recipe you need. We hope that you love this Chocolate Mint Whoopie Pies recipe.
In a bowlcream together the butter, sugar and brown sugar until fluffy. Mix in the vanilla, peppermint extract and egg until thoroughly combined.
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.
Repeat flour, buttermilk, flour, buttermilk and flour stirring between each addition. It will end up a very thick batter, not quite a dough consistency.
Using a tablespoon disher place rounds of the mixture on a lightly greasedbaking sheet. Tap the sheet on the counter a few times to help the rounds settle.
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.
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.
Whether you needed a recipe for mint chocolate chip whoopie pies, easy whoopie pies, choc whoopie pies, easy chocolate whoopie pies or even chocolate chip whoopie pies, then our chocolate whoopie pie recipe will not disappoint. We hope that you are inspired by this Chocolate Mint Whoopie Pies recipe. Happy baking!
In a bowlcream together the butter, sugar and brown sugar until fluffy. Mix in the vanilla, peppermint extract and egg until thoroughly combined.
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.
Repeat flour, buttermilk, flour, buttermilk and flour stirring between each addition. It will end up a very thick batter, not quite a dough consistency.
Using a tablespoon disher place rounds of the mixture on a lightly greasedbaking sheet. Tap the sheet on the counter a few times to help the rounds settle.
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.
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.
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