Friday, March 14, 2014

Studio 5: Chocolate Mint Whoopie Pies for St. Patricks day



Make something special for St. Patrick's day (or ANY day) ... these chocolate mint treats are like an inside out cake and easy to wrap up and put in a lunch box.  They might just yell out "whoopie" when they see it!


 Chocolate Mint Whoopie Pies

{by Susan Neal}

           

Chocolate cake rounds
{makes approx. twelve 4" Whoopie pies}



2 cups flour

1/2 cup cocoa Powder (I used Hershey Extra dark)

1 1/4 tsp baking soda

1 tsp salt

1 cup buttermilk

1 1/2 tsp vanilla

1/2 cup softened butter

1 1/4 cup packed brown sugar

1 large egg



Preheat oven to 350 F. 

Cream butter and sugar until light and fluffy (several minutes).  Add egg and mix thoroughly.

Whisk together flour, cocoa powder, baking soda and salt.

Mix buttermilk and vanilla together.

Add flour and buttermilk mixture, a little at a time, alternating dry and wet ingredients.  Mix on low, do not over-mix.



Use a 1 1/2" scoop and scoop batter (it will be stiffer than normal cake batter) onto a cookie sheet covered with parchment paper.  Place 12 on a sheet, keeping at least 1" apart as they will spread.



Bake for 10-12 minutes.  Do not over-bake.  To check, touch the top of the rounds.  If the top springs back they are done.


 Chocolate Ganache


8 oz. chocolate chips

1/2 cup heavy cream



Melt chocolate chips with cream in a double boiler until smooth and glossy.





Green Mint Filling/frosting



3/4 cup butter, softened

4 oz. cream cheese, softened

2-3 cups powdered sugar

7 oz. marshmallow cream

1/4 cup milk

1/4 tsp peppermint extract (or more if you want a very minty flavor)

2 drops of green gel coloring (or your favorite coloring)



Assembly:  Spoon a thick layer of chocolate Ganache on back of one cake round.  Let set in refrigerator for 10 minutes. 



Fill pastry bag with large tip.  Pipe generously on back of the other cake round.  You can also apply filling with a spoon and smooth out with a knife.



Place frosting round on top of Ganache round.  Press gently.  Refrigerate for a half hour.  Take out 15 minutes before serving.



Or wrap individual Whoopie Pies in plastic wrap and keep in fridge until ready to place in lunch box.

If you're looking for more St. Patrick's Day ideas, check out my Irish Blessing Card class!  Just a few kits left! 




4 comments:

Anne said...

Oh, my gosh!!! Where did you get that cute St. Patrick's lapel pin???

Stephanie Bramwell said...

Looks so yummy! Just wondering, does this recipe make just the 6 whoopie pies? Or is there enough batter for 12? Thanks!

Susan Neal said...

You know, it occurred to me that I forgot to mention that. Off to edit! You should get a total of 12 whoopie pies (the 4" diameter ones).

Thanks for asking!

Susan Neal said...

Well Anne. If you MUST know... it's from my Irish Blessings Card class. Are you familiar with that one? LOL

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