Dark Chocolate And Mint Whoopie Pies |
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Prep Time: 0 Minutes Cook Time: 11 Minutes |
Ready In: 11 Minutes Servings: 20 |
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this is a different version of the classic whoopie pie... Since I'm just discovering the whoopie pie I am fascinated by them!!! all the different kinds... and I love chocolate and mint together... Ingredients:
cookie |
3/4 cup (1 1/2 sticks) unsalted butter, room temperature |
3/4 cup dark brown sugar |
2 eggs |
3 cups flour |
3/4 cup unsweetened cocoa powder |
2 teasp. baking soda |
1 teasp. salt |
1 1/2 cups low-fat buttermilk |
1 1/2 teasp. vanilla |
1/2 teasp. instant coffee |
filling |
3/4 cup ( 1 1/2 sticks) unsalted butter, room temperature |
1 teasp. vanilla |
1/2 teasp. mint extract or 1 tbsp. finely chopped fresh mint |
2 3/4 cups powdered sugar, sifted |
3 cups marshmallow fluff |
optional.... couple of drops of green food coloring. |
Directions:
1. COOKIES
2. In large mixing bowl with mixer set on medium speed.mix butter and sugar until well blended....about 3 minutes
3. add eggs, one at a time mixing until smooth after each
4. mix in vanilla
5. in another bowl... stir together flour, cocoa powder, baking soda, and salt
6. in a 2-cup liquid measuring cup stir together buttermilk and instant coffee unto the coffee has dissolved... this make take a minute or two ...set aside
7. add 1/2 the flour mixture to butter mixture and mix on medium speed until combined and smooth
8. add 1/2 buttermilk beat on medium speed until smooth and slightly fluffy in texture
9. repeat with the remaining flour and then the buttermilk
10. batter will be thick and slightly springy when done
11. spray 2 baking sheet with cooking spray
12. drop 2 tablespoons of batter onto the baking sheets
13. leave 2-inches between to allow for spreading
14. bake in a preheated 350' F oven for 11 - 13 minutes... until they are puffed and set but still soft when touched lightly with fingertips
15. let cakes cool 3 minutes on the baking sheets then transfer to wire rack to finish cooling ... about 15 - 20 minutes
16. ..........................................................................
17. FILLING
18. large bowl ... sift powdered sugar
19. set aside
20. in large mixer bowl ...mixer on medium... butter, vanilla and mint until creamy
21. add 1/2 the powdered sugar
22. mix on low speed first to combine then on high until smooth
23. repeat with remaining powdered sugar.
24. add marshmallow cream
25. mix on medium-high until filling is light and fluffy, about 3 to 4 minutes
26. ............................................................................
27. ASSEMBLE....
28. spoon filling onto flat side of 1/2 the cakes
29. dividing evenly between them
30. top with remaining cakes flat side against the filling
31. round sides of the filling up..so it looks nice
32. serve immediately or wrap each one individually in plastic wrap
33. store room temperature for up to 2 days or in the freezer
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