Dessertscountryliving
Chocolate Whoopie Pies with Peppermint Filling
These creations give standard vanilla cream a run for its money. Here, a peppermint cloud holds chocolate cakes together.
👥 24 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min👤 Country Living📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- baking sheet
- oven
- pan
- knife
📝 Preparation Steps
1
Make pies: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
2
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.
large eggs3
3
Preheat oven to 350°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.)
4
Bake until whoopies spring back when touched, about ⏱️ 9 minutes. Cool completely on pans.
5
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.)
6
Fill pies: 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.
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