|Our Taster couldn't get enough of|
Andrew's take on these Whoopie Pies
|Dawn Casale and David Crofton,|
a Kismet moment if there every was one.
One Girl Cookies
in Cobble Hill
The Chocolate Whoopie Pies with Peppermint filling is a great example of how the flavors of mint and chocolate are naturals together. But Dawn and David give a caveat here. If you don’t want the filling to taste “like a swig of Scope”, you’ve got to spring for natural Peppermint Extract—no imitation anything. So spring we did and these pies were a huge hit. So much so that there were virtually none left because Mason wasn't the only one enamored of these treats. These light-as-air mouthfuls of chocolate-y minty goodness were a big hit with everyone. Here’s the recipe which makes 24 of these devilishly good pies.
Recipe for Chocolate Whoopie Pies with Peppermint Filling from One Girl Cookies:
For the Chocolate Cakes:
2 cups All-Purpose Flour
1/2 cup Dutch-Processed Cocoa Powder
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 cup Granulated Sugar
1/2 cup Light-Brown Sugar
1/2 cup Plain Whole-Milk Yogurt
1/3 cup Canola Oil
3 large Eggs
1 teaspoon Vanilla Extract
For the Peppermint Filling:
4 ounces Cream Cheese, at room temperature
5 tablespoons Unsalted Butter, softened
1/2 teaspoon Peppermint Extract
1/8 teaspoon Salt
3 cups Confectioners’ Sugar, plus more if needed
In the bowl of an electric mixer fitted with paddle attachment, beat together sugars, yogurt, oil, eggs, and vanilla on medium speed until mixed, about 3 minutes. Scrape down sides of bowl as needed. Reduce mixer speed to low; gradually add flour mixture and mix for 30 seconds. Cover and refrigerate batter until chilled, about 30 minutes.Preheat oven to 350 degrees F. Transfer batter to a pastry bag fitted with a large plain tip (about 1/2 inch wide). Pipe 2-inch circles onto parchment-lined baking sheets, spacing whoopies 1 1/2 inches apart.(Keep batter refrigerated between batches.
Bake until whoopies spring back when touched, about 9 minutes. Cool completely on pans.
To make filling:
In the bowl of an electric mixer fitted with paddle attachment, beat together cream cheese and butter on medium speed until fluffy, about 3 minutes. Scrape down sides of bowl as needed. Reduce mixer speed to low; add peppermint extract and salt, and mix for 30 seconds. Gradually add confectioners' sugar and mix for 1 minute. If filling is too soft to hold its shape, add more confectioners' sugar, 1 tablespoon at a time, until desired consistency. (Store in refrigerator, in an airtight container with plastic wrap pressed onto surface of filling, for up to 5 days.)
Turn half the whoopies over so they're bottom-side up. Using a pastry bag or butter knife, add a dollop (1 1/2 tablespoons) of Peppermint Filling onto each whoopie bottom. Top with remaining whoopies.
To fill pies: