Dark Chocolate and Mint Whoopie Pies
From peetabear 16 years ago
- 11 minutes to make
- Serves 20
this is a different version of the classic whoopie pie... Since I'm just discovering the whoopie pie I am fascinated by them!!! all the different kinds... and I love chocolate and mint together...
Ingredients
- cookiE shopping list
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature shopping list
- 3/4 cup dark brown sugar shopping list
- 2 eggs shopping list
- 3 cups flour shopping list
- 3/4 cup unsweetened cocoa powder shopping list
- 2 teasp. baking soda shopping list
- 1 teasp. salt shopping list
- 1 1/2 cups low-fat buttermilk shopping list
- 1 1/2 teasp. vanilla shopping list
- 1/2 teasp. instant coffee shopping list
- ................................................................... shopping list
- FILLING shopping list
- 3/4 cup ( 1 1/2 sticks) unsalted butter, room temperature shopping list
- 1 teasp. vanilla shopping list
- 1/2 teasp. mint extract or 1 TBSP. finely chopped fresh mint shopping list
- 2 3/4 cups powdered sugar, sifted shopping list
- 3 cups marshmallow fluff shopping list
- optional.... couple of drops of green food coloring. shopping list
How to make it
- COOKIES
- In large mixing bowl with mixer set on medium speed.mix butter and sugar until well blended....about 3 minutes
- add eggs, one at a time mixing until smooth after each
- mix in vanilla
- in another bowl... stir together flour, cocoa powder, baking soda, and salt
- in a 2-cup liquid measuring cup stir together buttermilk and instant coffee unto the coffee has dissolved... this make take a minute or two ...set aside
- add 1/2 the flour mixture to butter mixture and mix on medium speed until combined and smooth
- add 1/2 buttermilk beat on medium speed until smooth and slightly fluffy in texture
- repeat with the remaining flour and then the buttermilk
- batter will be thick and slightly springy when done
- spray 2 baking sheet with cooking spray
- drop 2 tablespoons of batter onto the baking sheets
- leave 2-inches between to allow for spreading
- bake in a preheated 350' F oven for 11 - 13 minutes... until they are puffed and set but still soft when touched lightly with fingertips
- let cakes cool 3 minutes on the baking sheets then transfer to wire rack to finish cooling ... about 15 - 20 minutes
- ..........................................................................
- FILLING
- large bowl ... sift powdered sugar
- set aside
- in large mixer bowl ...mixer on medium... butter, vanilla and mint until creamy
- add 1/2 the powdered sugar
- mix on low speed first to combine then on high until smooth
- repeat with remaining powdered sugar.
- add marshmallow cream
- mix on medium-high until filling is light and fluffy, about 3 to 4 minutes
- ............................................................................
- ASSEMBLE....
- spoon filling onto flat side of 1/2 the cakes
- dividing evenly between them
- top with remaining cakes flat side against the filling
- round sides of the filling up..so it looks nice
- serve immediately or wrap each one individually in plastic wrap
- store room temperature for up to 2 days or in the freezer
The Rating
Reviewed by 4 people-
I love these little snack cakes! The fact that this recipe is chocolate and mint makes them even better. My favorite flavor combo is mint and chocolate, so these definitely get my high 5!
Thanks for sharing a great recipe :D
Debbie~
pinkpasta
in Upstate loved it
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*wink* I love Whoopies!
pink
in USA loved it
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