Mint Chocolate Whoopie Pies

Instructions

1. 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. 2

   In a medium bowl, whisk together flour, baking powder, and cocoa powder.

   Tip: Set aside until ready to use.

3. 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. 4

   Beat in eggs one at a time, followed by mint extract.

   Tip: Use a stand mixer for this step.

5. 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. 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. 7

   Fold the melted chocolate into the cake batter until well combined.

   Tip: Do not overmix.

8. 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. 9

   Pipe onto the prepared baking sheet, about 2 inches apart.

   Tip: Tap the baking sheet to remove any air bubbles.

10. 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. 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. 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. 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.