Chocolate Mint Small Batch Whoopie Pies
This easy small batch recipe for chocolate mint whoopie pies bring two delicious desserts together in one - a soft cookie and moist cake. The classic cookie-cakes are sandwiched together with a minty whipped marshmallow filling, with flavors reminiscent of chocolate mint ice cream.
Servings: 4 Servings
Calories: 398kcal
Ingredients
Whipped Mint Marshmallow Filling
- ½ cup heavy whipping 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 whipping 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
Calories: 398kcal | Carbohydrates: 54g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 151mg | Potassium: 141mg | Fiber: 2g | Sugar: 23g | Vitamin A: 698IU | Vitamin C: 0.2mg | Calcium: 67mg | Iron: 2mg