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St. Patrick’s Day Favorite: Chocolate Mint Mini Whoopie Pies

This is a food combo that doesn’t always agree with everyone, but we’ve gotta say, we love anything with chocolate and mint. If you love the look of these adorable whoopie pies, but not the mint, go ahead with this recipe and just omit the mint extract. If not, full steam ahead!

These mini pies are adorable and taste delicious, and they’re the perfect little treat for a holiday like St. Patrick’s Dayor for when you just want to add a little extra whimsy to your day! You get the fluffiest pillows and a tasty, light filling that never fails to hit the spot. Try em out, but make sure to make extra, cause they go fast!

St. Patrick's Day Favorite: Chocolate Mint Mini Whoopie Pies

Mini Mint Whoopie Pies

Yields approx. 2 dozen

Ingredients

Cake:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 cup buttermilk
  • 1/2 cup unsweetened cocoa powder
  • 1 large egg
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon mint extract
  • 1/4 teaspoon kosher salt

Filling:

  • 2 cups marshmallow fluff
  • 1 1/2 cups powdered sugar
  • 1 cup vegetable shortening
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon mint extract, optional
  • 2-4 drops green food coloring

Directions

  1. Preheat oven to 350º F and line 2 baking sheets with parchment paper or non-stick spray.
  2. In a bowl, combine the flour, cocoa powder, baking soda and salt.
  3. In a large bowl, cream together the butter and sugar. Once mixture is light and fluffy, add the egg, vanilla and mint extract.
  4. Alternate between adding dry ingredients and buttermilk to the egg mixture, beginning and ending with the dry ingredients. Add in 1/3 cup increments. Scrape down the sides and make sure everything is incorporated.
  5. Using a small ice cream scoop or tablespoon, spoon equal amount of batter (about 2 tablespoons) 2-3 inches apart on the baking sheets.
  6. Place in oven and bake for 12-15 minutes. Tops should be puffed up and springy, and toothpick inserted in center should come out clean.
  7. Transfer to a wire rack to cool.
  8. In a mixer or using a hand mixer, beat shortening and marshmallow fluff together.
  9. Slowly add in powdered sugar, vanilla extract, mint extract (if using) and food coloring.
  10. Once whoopee pies are completely cool, spoon filling (1-2 tablespoons) onto flat side of cake and top with second cake to create a little sandwich. Optional: sprinkle top with powdered sugar.
  11. Serve immediately or wrap individually in plastic wrap to preserve freshness.

Recipe adapted from 12 Tomatoes

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