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Mint Chocolate Whoopie Pies Recipe

Mint Chocolate Whoopie Pies

iamwinfred
Mint Chocolate Whoopie Pies are two soft, pillowy chocolate cake rounds sandwiched together with a cool, fluffy mint buttercream. I make a batch of these every winter when I need something festive that still feels like a proper dessert, not just a cookie. The chocolate cakes stay soft for days, and the mint filling has that classic mint chocolate chip ice cream flavor that never goes out of style. This recipe uses simple pantry staples, no fancy techniques, and comes together in one afternoon.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 52 minutes
Course Dessert
Cuisine American
Servings 12 whoopie pies
Calories 420 kcal

Equipment

  • Stand mixer or hand mixer
  • Two large mixing bowls
  • Cookie scoop 2 tablespoon size
  • Silicone baking mats or parchment paper
  • Baking sheets
  • Wire cooling rack
  • Offset spatula
  • Piping bags optional

Ingredients
  

  • 2 cups all purpose flour
  • 3/4 cup Dutch process cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the Mint Buttercream Filling

  • 1 cup unsalted butter softened
  • 3 1/2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 1/2 teaspoons pure peppermint extract
  • green gel food coloring 3 to 4 drops, optional
  • salt pinch

Instructions
 

  • Preheat oven to 350°F. Line two baking sheets with silicone baking mats or parchment paper.
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until fully blended.
  • In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
  • Add egg and vanilla extract and beat until fully combined and smooth, about 1 minute.
  • With mixer on low, add a third of flour mixture, mix until just combined, then add half of buttermilk and mix again. Repeat, ending with flour. Do not overmix.
  • Drop 2-tablespoon portions of batter onto prepared baking sheets, spaced 2 inches apart. Bake for 10-12 minutes until tops spring back.
  • Let cool on baking sheet for 5 minutes, then transfer to a wire rack and cool completely before filling.
  • Beat softened butter until smooth. Add powdered sugar one cup at a time, then add heavy cream, peppermint extract, food coloring, and salt. Beat until light and fluffy.
  • Match cake rounds into pairs. Pipe or spread 2-3 tablespoons of buttercream on the flat side of one cake, top with the other cake, and press gently.

Notes

  • Measure your flour with the spoon and level method to avoid dry, dense cakes.
  • Use room temperature butter and egg for a smooth, evenly mixed batter.
  • Do not skip cooling the cakes completely before filling, or the buttercream will melt and slide off.
  • If the filling feels too soft to pipe, chill it for 10 minutes to firm it up.
  • For uniform whoopie pies, weigh your cake rounds and match them by size before assembling.
  • Roll the edges of the finished whoopie pies in crushed candy canes for a festive, crunchy finish.
  • Store in an airtight container in the refrigerator for up to 5 days; let sit at room temperature for 10 minutes before serving.
  • Freeze unfilled cakes in a freezer bag for up to 2 months, or freeze fully assembled pies individually wrapped for up to 1 month.
  • Swap the buttercream for a marshmallow cream filling for a more traditional whoopie pie texture.
  • Add mini chocolate chips to the buttercream for a mint chocolate chip effect.

Nutrition

Serving: 1whoopie pieCalories: 420kcalCarbohydrates: 58gProtein: 4gFat: 20gSaturated Fat: 12gCholesterol: 55mgSodium: 210mgSugar: 44g
Keyword chocolate whoopie pies, holiday whoopie pies, mint buttercream, mint chocolate whoopie pies, mint whoopie pies
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