chocolate + mint = pure deliciousness.
too bad. because you’re straight up wrong.
i mean this is a classic flavor combination that is one for the history books. don’t get me wrong… i love all kinds of flavor combinations (chocolate + peanut butter, peanut butter + honey, bacon + anything) but the chocolate / mint thing is classic. i mean just think about it… when you have chocolate and peanut butter combination i bet you think of reese’s cups. anything else? probably not. peanuts and honey… well i think of a sandwich or justin’s honey nut butter. but when it comes to chocolate and mint, well there’s york peppermint patties, junior mints, thin mints, mint chocolate chip ice cream… i mean the list goes on and i’m about to add something to it to blow your mind.
chocolate mint whoopie pies.
yep that’s right.
what is a whoopie pie you ask because you’re like me and from the south. well the best way i can describe it is a soft, cake cookie filled with delicious buttercream. yep. that about sums it up.
see growing up we didn’t have whoopie pies. they’ve only recently been introduced to my stomach. we had moon pies. which in case you’re unfamiliar with those they are like graham cookies sandwiching marshamallow all dipped in chocolate. and i loved me some moon pies. but these whoopie pies may have stolen the crown. i mean they are soft little pillowy cookie goodness with buttercream. what could be wrong with that? um absolutely nothing.
now since they’re all new to me i don’t know who came up with these suckers. i just know that there’s some huge debate about it. all kinds of states in the northeast claim they invented them. know what i think? WHO FRIGGIN CARES. just eat them and be happy. for real.
chocolate mint whoopie pies
- 2 c flour
- 1/2 c cocoa
- 1 1/4 tsp baking soda
- 1 tsp salt
- 1 c buttermilk
- 1 tsp + 1/2 tsp vanilla extract
- 1/4 c (1/2 stick) + 1/2 c (1 stick) softened, room temperature butter
- 1/4 c crisco
- 1 c brown sugar
- 1 beaten egg, room temperature
- 3 c powdered sugar
- 1 tsp peppermint extract
- green food coloring, optional
- preheat oven to 425F. line 2 baking sheets with parchment or a silpat.
- combine flour, cocoa and baking soda in bowl; set aside. combine buttermilk and vanilla; set aside at room temp.
- cream the butter and shortening together until completely mixed and fluffy. scrape down the sides of the bowl. add the brown sugar and continue mixing on high speed until the mixture is light in color and fluffy. add the egg and mix. scrape down the sides of the bowl as needed.
- with the mixer on low, alternately add the flour mixture and buttermilk mixture, beginning and ending with the flour.
- using your handy dandy cookie scoop, scoop out the batter on the prepared cookie sheets and place about 2 in apart. bake one sheet at a time for 8 min, or until the cakes are puffed. remove to a cookie rack and let cool completely.
- make your buttercream – whip the butter until it’s light and fluffy. scrape down the sides and add the powdered sugar, heavy cream, peppermint extract and food coloring, if using. mix on low until the powdered sugar is throughly incorporated. whip 1-2 min more.
- assemble your whoopie pies – using your handy dandy buttercream scoop (yes i mean your cookie scoop), scoop a glob of buttercream on the flat side of one whoopie cake and then top it with another whoopie cake.
- now go pour yourself a glass of milk and enjoy the mint chocolate goodness.
these whoopie pis are fantastic. like you should be on the way to the store to purchase the items you don’t have in your kitchen already.
recipe from: so sweet! by sur la table