Mint Chocolate Whoopie Pies

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Whoopie Pies. Who doesn’t like Whoopie Pies??? What are they? A pie? A cake? A cookie? There just darn good is what they are. I grew up loving these little treats, I loved baking them and I loved eating them too. In our family we always made the traditional chocolate version with the vanilla/marshmallow creamy center. We always did and still do call them Whoopie Pies, but if you live in the Pittsburgh area you may call them Black Moons or Gobs. Apparently there is some disagreement as to where these little guys first originated. Of course being a New England Native whose family is originally from Maine, I’m going with Maine as the winner. I can’t help it, as I’ve said before, those roots run deep! ūüôā The Pennsylvania Amish also stake claim, along with Massachusetts and New Hampshire. I say, no matter where it all started, we are all winners with this one. The name supposedly came from the delightful shriek of joy heard when they were discovered inside of lunch boxes, hence, “Whoopieeeeee!!!!” Even the name is delightful. These days there are all sorts of flavored¬†Whoopie Pies, chocolate, gingerbread, red velvet, peanut butter….. but today, in honor of St. Patrick’s Day, I’ll be sharing my recipe for Mint Chocolate Whoopie Pies. If you want to go with the chocolate/vanilla cream version, just omit the mint flavor extract and green food coloring in the cream filling, and replace it with more vanilla extract. I’d love to hear about YOUR¬†favorite flavor for a Whoopie Pie too, so feel free to leave a comment and your ideas at the end of the post. So you ready?? Here we go! Whoopieeeee!!!! ūüôā

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First gather all your ingredients for the cakes, and cream filling. Measure it all out and have it ready. Alway be sure to use ingredients at room temperature for the best results.

imageStarting with the cakes, in a separate medium sized bowl, combine your dry ingredients which are the flour, baking powder, salt, and cocoa. Sift them together or you can also whisk them to combine.

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Next, cream the  granulated sugar with the butter and/or Crisco Vegetable Shortening until light and fluffy. Add in your egg and blend well. Then add your milk and vanilla extract and mix until well combined.

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Turn¬†down the speed of your mixer and add in your combined dry ingredients slowly and carefully…..

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Until well combined, scraping down the sides and bottom of the bowl to be sure you have everything well mixed.

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Using a small ice cream scoop or tablespoon ( as I’ve done here ) drop the batter by rounded¬†tablespoons onto a baking sheet lined with parchment paper or a baking sheet with a¬†Silpat Silicone Cookie Sheet liner.

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Bake the little cakes for 10 minutes, making sure to turn the pans 180 degrees half way through to ensure even baking. The Cakes are done when they spring back lightly when touched and a toothpick inserted into them comes out clean. Remove the cakes to a cooling rack and cool COMPLETELY before adding the cream filling.

imageTo make the filling, cream the shortening and/or softened butter with the powdered sugar until light and fluffy.

imageAdd in the Marshmallow Fluff until well combined……

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Then add in the vanilla and mint extract….

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And your food coloring……

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This part is fun :)……

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Until your desired color is reached.

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Spread about a 1 1/2 tsp or so to one half of the flat side of one cake, then top it with another to make a sandwich.

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Enjoy! And have a Happy St. Patrick’s Day!! ūüôā

Mint Chocolate Whoopie Pies ( Yield: About 12-14 pies )

Ingredients:

Cakes:

2 c All Purpose Flour

1/2 c Unsweetened Cocoa Powder

1 1/2 tsp Baking Powder

1/4 tsp Salt

6 Tbs Crisco Shortening or Unsalted Butter( I use 1/2 and 1/2 )

1 c Granulated Sugar

1 Large Egg

1 tsp Vanilla Extract

1 c Milk

Filling:

3/4 c Crisco Shortening or Unsalted Butter ( I use 1/2 and 1/2 )

3/4 c Confectioners ( Powdered ) Sugar

6 Rounded Tbs Marshmallow Fluff

1/2 tsp Vanilla Extract

1/2 tsp Mint Extract

5 drops, approx., Green Food Coloring

1 drop, approx., Yellow Food Coloring

Procedure:

1. In a medium sized bowl, combine your dry ingredients which are the flour, baking powder, salt, and cocoa. Sift them together or you can also whisk them to combine.

2. In a large bowl, with mixer at medium speed, cream the  granulated sugar with the butter and/or Crisco Vegetable Shortening until light and fluffy. Add in your egg and blend well. Then add your milk and vanilla extract and mix until well combined.

3. Turn down the speed of your mixer and add in your combined dry ingredients slowly and carefully until well combined, scraping down the sides and bottom of the bowl to be sure you have everything well mixed.

4.¬†Using a small ice cream scoop or tablespoon ( as I’ve done here ) drop the batter by rounded¬†tablespoons onto a baking sheet lined with parchment paper or a baking sheet with a¬†Silpat Silicone Cookie Sheet liner.

5. Bake the little cakes for 10 minutes, making sure to turn the pans 180 degrees half way through to ensure even baking. The Cakes are done when they spring back lightly when touched and a toothpick inserted into them comes out clean. Remove the cakes to a cooling rack and cool COMPLETELY before adding the cream filling.

6. To make the filling, cream the shortening and/or softened butter with the powdered sugar until light and fluffy.

7. Add in the Marshmallow Fluff and mix until well combined.

8. Next add in the vanilla and mint extract, and your food coloring, until your desired color is reached. Spread about  1 1/2 tsp or so to one half of the flat side of one cake, then top it with another to make a sandwich.

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2 thoughts on “Mint Chocolate Whoopie Pies

    • Uh oh Elizabeth! Well if you’re not a mint fan no worries! Just substitute it with vanilla extract or flavoring of your choice and it will be perfect for you. ūüôā Thank you for your comment!
      – Dianne

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