To continue in my whoopie pie obsession, I bring you chocolate mint whoopie pies for St. Patrick's Day! I absolutely loved this recipe and really had to give these away in order to keep from eating them all myself. I cracked open my recently acquired book of Whoopie Pies (see the link on where to buy it below) which allows you to mix and match cake and filling recipes thus giving you an endless supply of whoopie goodness. I liked their chocolate cake recipe for the whoopie pies even better than the one I made a few weeks ago so I believe this may be my chocolate whoopie pie recipe of choice from now on. The cakes turned out so moist, dense, and chocolaty-- they truly tasted like the whoopie pies that I remember eating when I was young. The mint buttercream was to die for-- creamy, sweet, and with a nice hint of mint. The original recipe called for 1/2 tsp. of salt for the buttercream filling but I found that to be a tad salty for my tastes. In my adaptation below, I reduced it to 1/4 tsp. which is how I will probably make it next time. I also thought these were better the next day after the flavors had time to meld together. Overall, I look forward to making these over and over again and think they'll be great at Christmas.
Happy St. Patrick's day everyone!
For the Chocolate Whoopie Pies
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp salt
4 Tbs. unsalted butter, softened
4 Tbs. vegetable shortening
1 cup (packed) dark brown sugar
1 large egg
1 tsp vanilla extract
1 1/4 cup milk
Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
Sift together the flour, cocoa powder, baking soda, and salt. In the work bowl of a stand mixer fitted with a paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and milk and beat until completely combined.
Using a measuring spoon, drop about 1 tablespoon of batter onto prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake for about 10 minutes or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
For the Mint Buttercream Filling:
2 cups powdered sugar
4 Tbs. unsalted butter, at room temperature
3 Tbs. heavy (whipping) cream
2 tsp. vanilla extract
1/2 tsp. mint extract
1/4 tsp. salt
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the powdered sugar and the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, mint extract, and salt and beat on high until smooth, about 3 minutes.
Adapted from Whoopie Pies by Sarah Billingsley and Amy Treadwell