Minted Whoopie Pies

 I love the combination of mint and dark chocolate. And these whoopie pies are dark. Deep and dark, let me tell you. I dipped the tops in glossy bittersweet chocolate ganache. These cookie pies can pull it off, though, with all of that sweet mint buttercream in the middle.

I used Ghirardelli chocolate chips that were 60% cacao and they were perfect. And using chocolate chips is much easier than chopping up a bar of dark chocolate.

——-a little tip——-

If you want the tops of your whoopie pies to be perfectly smooth and avoid  spiky lumps of batter sticking out, wet your fingers with water and pat down any bits of batter sticking up before baking. The water on your fingers will keep the batter from sticking and allow you to manipulate it.

 If mint isn’t your thing, but you’d still like to try these fun desserts, click here or here for some other variations.

Minted Whoopie Pies

 

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Serves: Serves 15-18

Ingredients

• 1¾ C. All-purpose flour
• ⅔ C. Cocoa Powder
• ¼ t. Salt
• 1½ t. Baking Soda
• 4 T. Butter, softened
• ¼ c. Shortening
• 6 T. Brown Sugar, packed
• 6 T. Sugar(Granulated)
• 1 Egg
• 2 t. Vanilla
• 1 C. Milk(I used Almond)
• FOR THE MINT BUTTERCREAM
• 1 stick of Butter, softened
• 2-3 C. Powdered Sugar
• ½ t. Vanilla
• 4-5 drops Peppermint Oil
• 1-2 T. Heavy Cream
• small amount of green food coloring, if desired
• FOR THE GANACHE:
• 5 oz. Chocolate chips, 60% cacao
• ½ C. Heavy Cream

Instructions

1. Preheat your oven to 375 and line 2 baking sheets with parchment paper. Sift together the flour, cocoa, baking soda and salt. Set aside.
2. Cream the butter, shortening and sugar together until light and fluffy. Add in the egg and vanilla and mix thoroughly.
3. Add half of the milk and mix. Add half the flour and mix. Add remaining milk and mix. Add flour and mix just until combined.
4. Place scoops of batter 2 inches apart on parchment lined baking sheets. I like to use a small spring loaded scoop. Do 1 T. scoops for mini whoopie pies and 2 T. scoops for regular sized.
5. Bake for 8-9 minutes(small) or 10-12(large) or until the tops spring back when touched.
6. Cool for 5 minutes on the parchment and then move to a wire rack. Cool completely, fill the centers of the pies with the mint buttercream, dip the top cakes in ganache and then top the frosted pies with them.
7. Makes about 15-18 mini whoopie pies.
8. FOR THE BUTTERCREAM:
9. Place the butter in a mixing bowl and beat until creamy. Add in the powdered sugar 1 cup at a time, beating on slow speed until incorporated(will be very thick). Increase mixer speed to medium and slowly pour in the vanilla and peppermint oil. Add the cream to the frosting and continue to whip on medium speed until the frosting is fluffy. Add more or less cream to achieve the desired consistency. Add a small amount of food color to achieve a light green color. Fill a piping bag full of the frosting and cut off the tip. Pipe large mounds of frosting on the bottom of a whoopie pie cake and top with another cake, pressing down until the frosting spreads out to the cake edges.
10. FOR THE GANACHE:
11. Place the chocolate and cream in a microwave safe bowl and microwave for 1 minute. Whisk the chocolate and cream together until the chocolate melts all the way and the mixture is smooth.

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