The New Cupcake!
Whether we like it or not, it seems to be that everything old comes back again. While some food trends should just stay in the past (this means you, fruitcake!), I’ll gladly welcome the whoopee pie! The hot “new” dessert which even Oreo has picked up on, has chefs & foodies all over the web sharing their recipes for these fun treats. The original basically consists of marshmallow filling sandwiched between two cake “cookies”. I’m offering a spin on a chocolate version, infused with a little mint! Enjoy!
Chocolate and Mint Whoopee Pies
- ¾ cup Unsalted Butter
- ¾ cup Dark Brown Sugar
- 2 Eggs
- 3 cups Flour
- ¾ cup Unsweetened Cocoa Powder
- 2tsp Baking Soda
- 1tsp Salt
- 1 ½ cup buttermilk
- 1 ½ tsp vanilla
- ½ tsp instant coffee
- ¾ cup unsalted butter
- 1tsp Vanilla
- ½ tsp mint Extract
- ¼ tsp Green Food Coloring
- 2 ¾ cups Confectioners’ Sugar
- 2 ½ cups Marshmallow Fluff
- Optional: Chocolate Jimmies to coat the outside of the whoopee pie.
Cookies | Cream butter and sugar in a large bowl. Add eggs one by one until fully incorporated. Follow by adding the vanilla to the mix. In a second bowl, combine all of the dry ingredients. Take a third bowl and dissolve the coffee in the buttermilk. Add ½ the dry ingredients into the butter mixture, then continue by adding half of the buttermilk mixture. Slowly incorporate all of the ingredients together. Finish by adding the rest of the dry ingredients and then the rest of the buttermilk. Scoop the batter onto a nonstick pan forming 56 circles. Cook at 350 degrees for 10 minutes. You are looking for the cookie to be firm on the outside but still be soft in the inside. Allow to cool.
Filling | Make a butter cream by mixing the butter, sugar, vanilla, mint extract and food coloring. Fold in the marshmallow fluff. Place the filling in the cooler to stiffen.
Place a small scoop of marshmallow fluff on a cookie and top with another cookie. Roll the sides with jimmies.