Whoopie Pies!

You'll never believe by looking at these pies that they are actually mint chocolate! They are yummy, sweet and absolutely decadent! You just have to make a batch for yourself, or for others - if they can make it out of the house. Believe me, you'll want to eat all of them once you try your first Mint Chocolate Whoopie Pie!!!



picture from eatdrinkparty.com



Mini chocolate whoopie pies (recipe adapted from Epicurious)

Ingredients

Cake:

1 1/4 cups unbleached all-purpose flour
3/4 cup whole-wheat flour
1/2 cup unsweetened cocoa, such as Droste
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
1 large egg
1 cup milk

Filling:
1 stick unsalted butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1 cup marshmallow cream

Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.

Make the cakes:

Whisk together the flours, cocoa, baking soda and salt in a medium bowl.

Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.

Pipe 1 inch rounds of batter onto each sheet, leaving about 2 inches between cakes (instead of piping the batter you can also use the drop method). Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely. Change the parchment and repeat using the remaining batter.

Make filling:

Beat the butter and confectioners' sugar at low speed until blended and then beat at high speed until fluffy, about 5 minutes. Add the vanilla and marshmallow cream and mix at low speed until blended, about 1 minute.

Match pairs of cake with the same shapes and spread the bottom side of 1 cake with filling and sandwich together with the other cake. (Store the finished whoopee pies in a covered plastic container and chill for up to 3 days.)