Chocolate Mint Whoopie Pies

Chocolate Mint Whoopie Pies

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.

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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