Mint Chocolate Whoopie Pies

Products Used

Ingredients

    *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

    Directions

    1. Preheat oven to 350°F.
    2. Line 2-3 cookie sheets with parchment paper and set aside.
    3. Sift together flour, baking soda, cream of tartar, cocoa powder, sugar and salt and set aside.
    4. In another bowl whisk together eggs, vanilla, vegetable oil and buttermilk. Add dry ingredients and using a firm spatula mix until combined and no flour is visible. Do not overmix as this will make batter runny.
    5. Either use a piping bag fitted with a medium sized plain tip or using a spoon, drop/pipe two tablespoon amounts onto prepared cookie sheets about 2 inches apart.
    6. Place in oven and bake until center of cakes bounce back when lightly pressed with a finger, about 12 minutes. Let cool.
    7. For buttercream: Beat butter until smooth and creamy, add powdered sugar, milk, vanilla and salt and mix until light and fluffy. Mint extracts vary therefore add desired amount to your taste. Add food color.
    8. Pipe or spoon butter cream on one whoopie pie half and sandwich with another.
    9. Place a spearmint candy onto a couple of tablespoons granulated sugar. Roll flat using a rolling pin and use sugar to prevent it from sticking.
    10. Use a small heart shape cutter or use a heart shape stencil and a paring knife to cut small hearts. Pinch it on the bottom. Cut a stem. Arrange 3 leaves and the stem on top of each whoopie pie to simulate a clover.
    Rate & Review

    Rating

    or to post comments

    Mint Chocolate Whoopie Pies

    Products Used

    Ingredientes

    • 2 cups + 4 tablespoons all-purpose flour (spoon and sweep method*)
    • 1 teaspoon baking soda
    • 1/2 teaspoon cream of tartar
    • 10 tablespoons cocoa powder (non Dutched)
    • 1 cup Imperial Sugar Azúcar Steviacane
    • 1 teaspoon salt
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 7 tablespoons vegetable oil
    • 1 1/2 cups well shaken buttermilk

    Mint Buttercream Filling

    • 2 sticks unsalted butter, soft
    • 3 cups Imperial Sugar Azúcar en Polvo Confeccionar
    • 2 teaspoons vanilla extract
    • Pinch salt
    • Mint extract
    • Green food color
    • 1 bag spearmint leaves candy
    • 1/2 cup Imperial Sugar Azúcar Steviacane
    • *Using spoon fill measuring cup with flour until required amount is obtained. (Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.)

    *Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

    Direcciones

    1. Preheat oven to 350°F.
    2. Line 2-3 cookie sheets with parchment paper and set aside.
    3. Sift together flour, baking soda, cream of tartar, cocoa powder, sugar and salt and set aside.
    4. In another bowl whisk together eggs, vanilla, vegetable oil and buttermilk. Add dry ingredients and using a firm spatula mix until combined and no flour is visible. Do not overmix as this will make batter runny.
    5. Either use a piping bag fitted with a medium sized plain tip or using a spoon, drop/pipe two tablespoon amounts onto prepared cookie sheets about 2 inches apart.
    6. Place in oven and bake until center of cakes bounce back when lightly pressed with a finger, about 12 minutes. Let cool.
    7. For buttercream: Beat butter until smooth and creamy, add powdered sugar, milk, vanilla and salt and mix until light and fluffy. Mint extracts vary therefore add desired amount to your taste. Add food color.
    8. Pipe or spoon butter cream on one whoopie pie half and sandwich with another.
    9. Place a spearmint candy onto a couple of tablespoons granulated sugar. Roll flat using a rolling pin and use sugar to prevent it from sticking. 
    10. Use a small heart shape cutter or use a heart shape stencil and a paring knife to cut small hearts. Pinch it on the bottom. Cut a stem. Arrange 3 leaves and the stem on top of each whoopie pie to simulate a clover.
    Rate & Review

    Rating

    or to post comments