Have you heard of whoopie pies? Whoopie pies make me automatically think of summer and are a must buy whenever I drive up to Lancaster, PA for day trip farmers markets. I typically get the pumpkin with cream cheese flavor while my fiancé gets the chocolate. If you have no idea what I’m talking about, let me get you a little familiar before you dive into this recipe!
Whoopie pies aren’t pies at all, but two small discs of cake with icing in between – basically an inverted cupcake (but so much better if you ask me). Apparently they got their names because Amish men would exclaim “Whoopie!” if they found them in their lunch boxes. Regardless of how they got their name, they’re delicious.
They aren’t messy and you can walk around eating one which is perfect when I take my Lancaster day trips. So now that you know a little more about what a whoopie pie is, let me introduce you to these delicious Mint Chocolate Whoopie Pies that are super easy to make! To be honest this recipe was my first time trying to make whoopie pies at home and they turned out great even on my first try.
Mint Chocolate Whoopie Pies
- 2 cups all purpose flour
- ½ cup unsweetened cocoa powder
- 1 ¼ tbsp baking powder
- ½ tsp salt
- ½ cup softened butter, unsalted
- ¾ cup granulated sugar
- 1 egg room temperature
- 1 tsp mint extract
- 1 cup milk
- ½ cup softened butter
- 3 cups powdered sugar
- ½ bar of Endangered Species Chocolate Mint + Dark Chocolate, finely chopped
- ¼ tsp mint extract
- 2-3 tbsp milk
- Optional: green food coloring
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, sift together the flour, cocoa powder, baking powder, and salt.
- In a separate bowl use a mixer to cream the butter and sugar until fluffy, about 1-2 minutes.
- Add the egg and mint extract until combined.
- Add half of the dry mixture and start to mix while adding half of the milk. Repeat with the other half until mixture if just combined.
- Use either a small ice cream scoop or a heaping tbsp, scoop the dough into circles onto the parchment paper at least 2 inches apart.
- Bake for 9-11 minutes and place them on a cooling rack.
- While the whoopie pies are baking make the icing, using a mixer to cream the butter. Add 1 cup of the powder sugar at a time. Add the mint extract, food coloring, and 2 tbsp of milk and mix. If the icing is too thick, add another tbsp of milk. *You want the icing a little thick in order to stay in the whoopie pies. No one wants icing dripping all over the place! When it’s the perfect consistency, stir in the chopped mint chocolate.
- Once the cakes are cool, add a heaping tbsp of icing to the bottom (flat) of a cake disc and top with another. Press together slightly so the icing gets to the edges.
If you make these, please comment below what you thought about them. I’d love to see how they turned out too, so feel free to take a picture and tag me on Instagram!