Mint Chocolate Whoopie Pies
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These mint chocolate whoopie pies are my absolute favorite treat to whip up when I want something that looks fancy but comes together in under an hour. The combination of rich cocoa cake with that refreshing mint filling is just irresistible, and honestly, they're so simple to make that even baking beginners can nail them. Plus, the cocoa powder in these beauties is loaded with antioxidants that are actually good for you, so you can feel a little less guilty about indulging. What really sold me on this recipe is how quick it is from start to finish, meaning you can have homemade whoopie pies ready for dessert the same day you decide to make them.
Ella x
Ingredients
- 250 gunsalted butter
- 400 ggranulated sugar
- 4 egglarge eggs
- 200 gflour
- 50 gbaking powder
- 100 gunsweetened cocoa powder
- 20 mlmint extract
- 200 gconfectioners' sugar
- 400 gsemisweet chocolate chips
- 150 mlcoconut milk
- 100 gunsalted chocolate chunks
- null nullconfectioners' sugar (for dusting)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Use a silicone spatula to scrape the sides of the bowls.
- 2
In a medium bowl, whisk together flour, baking powder, and cocoa powder.
Tip: Set aside until ready to use.
- 3
In a large bowl, use an electric mixer to beat together butter and granulated sugar until light and fluffy.
Tip: Use a rubber spatula to scrape the sides of the bowl.
- 4
Beat in eggs one at a time, followed by mint extract.
Tip: Use a stand mixer for this step.
- 5
Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk, beginning and ending with dry ingredients.
Tip: Do not overmix.
- 6
Melt the chocolate chunks in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
Tip: Use a spatula to scrape the bottom of the bowl.
- 7
Fold the melted chocolate into the cake batter until well combined.
Tip: Do not overmix.
- 8
Scoop the cake batter into a piping bag fitted with a large round tip.
Tip: Use a piping bag with a round tip for an even circle.
- 9
Pipe onto the prepared baking sheet, about 2 inches apart.
Tip: Tap the baking sheet to remove any air bubbles.
- 10
Bake for 15-20 minutes or until a toothpick inserted in the center comes out clean.
Tip: Let cool completely on the baking sheet.
- 11
To make the mint filling, beat together confectioners' sugar, melted chocolate, and mint extract until smooth.
Tip: Use a stand mixer for this step.
- 12
To assemble, pair the cakes by size and shape, spreading a generous amount of mint filling between each pair.
Tip: Dust with confectioners' sugar before serving.
- 13
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Tip: Allow the cakes to come to room temperature before serving.
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