Chocolate Mint Small Batch Whoopie Pies
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This easy recipe for Chocolate Mint Small Batch Whoopie Pies brings two delicious desserts together in one – a soft cookie and a moist cake. The classic cookie-cakes are sandwiched together with a minty whipped marshmallow filling, with flavors reminiscent of chocolate mint ice cream.
Chocolate Mint Whoopie Pies
I developed this recipe while researching (i.e. wracking my brain) for non-alcoholic small batch St. Patrick’s Day desserts. I already have an Irish Apple Mini Cake, and an Irish Tea Cake, but beyond that, I was stumped for classic Irish desserts. So, let’s call out the elephant in the room that these Whoopie Pies are not a traditional St. Patrick’s Day dessert. But they are green. So, that is enough for me.
Small Batch Of Chocolate Mint Whoopie Pies
If I’m going to eat cookie-size pieces of cake, I’m not going to want dozens of them lying around. My willpower has been shot while stuck at home. To remedy that, this recipe makes a small batch of 4 whoopie pies.
But don’t let the quantity fool you. These are generously sized whoopie pies. That said, if you prefer a smaller cookie sandwich, you can always make the scoops of batter smaller.
Ingredient List
- All-Purpose Flour
- Unsweetened Cocoa Powder
- Baking Powder and Soda
- Salt
- Light Brown Sugar
- Granulated Sugar
- Vanilla Extract
- Egg Yolk
- Buttermilk
- Heavy Cream
- Marshmallow Cream
- Peppermint Extract
Helpful Tips
- Cocoa powder – Dutch process and natural unsweetened cocoa will work fine in this recipe. I prefer Dutch process because it isn’t as acidic.
- Light brown sugar – Dark brown sugar may impart too much moisture and not make the whoopie pies ‘cakey’ enough.
- Marshmallow Cream – You could opt to use an all-marshmallow cream filling. Keep in mind, marshmallow cream from the little tubs loosens and may seep out of the sides of the whoopie pies. Though, I wouldn’t call that a non-negotiable!
- Your choice on food coloring – The versatility of whoopie pies makes them ideal to celebrate a holiday. In this case, a little green to get you ready for St. Patrick’s Day!
- Let the whoopie pies cool – It goes without saying, but let the cookie-cakes cool completely before filling. Otherwise, soupy marshmallow mess!
Ok, so maybe not the traditional Irish recipe for St. Patrick’s Day, but certainly one that will re-appear each year!
More Sandwich Cookie Recipes
- Pumpkin Spice Whoopie Pies
- Chocolate Sugar Cookie Sandwiches
- Oatmeal Nutella Cream Sandwich Cookies
- Patriotic Soft Sugar Cookie Sandwiches
Chocolate Mint Small Batch Whoopie Pies
Ingredients
Whipped Mint Marshmallow Filling
- ½ cup heavy cream
- ½ cup marshmallow cream
- ⅛ teaspoon peppermint extract
- 1 to 2 drops green gel food coloring (optional)
Chocolate Whoopie Pies
- ½ cup, plus 1 tablespoon all-purpose flour
- 2 tablespoons unsweetened cocoa powder, Dutch process
- ⅛ teaspoon baking powder
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoons unsalted butter, room temperature
- 3 tablespoons light brown sugar
- 1 tablespoon granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ¼ cup buttermilk
Instructions
- Preheat the oven to 350F degrees and adjust the oven rack to the middle position. Line a baking sheet with a piece of parchment paper.
Marshmallow Mint Whipped Filling
- In a medium mixing bowl, add the heavy cream and marshmallow cream. Use a hand mixer with whisk attachments to whip the cream to medium peaks. Note – Taste the cream and add more peppermint as desired – keeping in mind a little goes a long way!½ cup heavy cream, ½ cup marshmallow cream, ⅛ teaspoon peppermint extract
- If using, add the food color, and continue to whip the cream to stiff peaks. Cover and refrigerate until ready to use.1 to 2 drops green gel food coloring
Chocolate Whoopie Pies
- In a small mixing bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.½ cup, plus 1 tablespoon all-purpose flour, 2 tablespoons unsweetened cocoa powder, Dutch process, ⅛ teaspoon baking powder, ⅛ teaspoon baking soda, ⅛ teaspoon salt
- In a medium mixing bowl, add the butter and both sugars. Use a hand held mixer and cream the butter and sugar until it is light and fluffy. Add the egg yolk and vanilla and beat until the egg yolk is combined.2 tablespoons unsalted butter, room temperature, 3 tablespoons light brown sugar, 1 tablespoon granulated sugar, 1 large egg yolk, ½ teaspoon vanilla extract
- Sprinkle 1/2 of the dry ingredients over the top of the wet ingredients. Beat at low speed until just mixed. Add the buttermilk and mix until just combined. Finish with the remainder of the dry ingredients and mix until no dry streaks remain.¼ cup buttermilk
- Using a small cookie scoop, scoop 8 equal portions of batter onto the prepared baking sheet. Space at least 2 inches apart as the batter will spread.
- Bake for 11 to 14 minutes, or until the whoopie pies are springy to the touch.
- Cool the whoopie pies on the baking sheet set on a wire cooling rack, for about 10 minutes. Then, transfer them to the rack to cool completely.
- To assemble – Spoon or pipe the mint filling equally onto 4 whoopie pies and top with another to make a sandwich. Enjoy!
Notes
- Serving Size – This is a small batch recipe that can be doubled. Rather than two egg yolks, I recommend 1 whole egg.
- Yield – The recipe as written will yield 4 whoopie pies. I don’t recommend changing the size of the whoopie pies – to make more or less- because the texture of the cakes may not turn out as expected.
- Storing – The whoopie pies will be fine at room temperature for up to 8 hours. Beyond that, I recommend refrigerating them for 3 to 5 days.
- Freezing – You can freeze un-filled whoopie pies for up to 3 months. Wrap tightly in plastic wrap and place in a freezer bag. Thaw in the refrigerator and bring to room temp to assemble.
Nutrition Estimates
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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