Mint chocolate whoopie pies
Prep time:(plus chilling time)
Skill level: Easy peasy
Costs: Cheap as chips
Ever had a go at making your own whoppie pies? The traditional American baked good looks impressive but they’re much easier to make than you’d think. They’re made of two layers of chocolate cake, sandwiched together with a tasty filling. Rich Chocolate always tastes great next to refreshing mint and these chocolate whoopie pies taste fantastic with the creamy buttercream with a hint of peppermint, giving them an extra cool kick.
- 1 large egg
- 150g caster sugar
- 120ml plain yogurt
- 40ml milk
- 75g melted butter
- 200g plain flour
- 80g cocoa
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
For the filling
- 170g softened butter
- 180g icing sugar
- 200g marsmallow spread such as Fluff
- ½tsp green food colouring
- 1tsp peppermint essence
You can switch the peppermint extract for vanilla extract in the filling for a creamy classic taste.
- Preheat oven to 170°C/325°F/Fan 150°C/Gas Mark 3.
- Line and grease 2 baking sheets.
- In a bowl, using an electric whisk, whisk the egg and sugar until light and fluffy.
- In a separate bowl mix the yoghurt and milk and add to the egg and sugar mixture.
- Add the melted butter and mix until it all combined.
- Sift together the Flour, Cocoa, Bicarbonate of soda and baking powder and add to the mixture.
- Mix until just combined.
- Chill the mixture for 30 mins.
- Once chilled spoon 8 to 10 mounds, 3cm apart onto each baking sheets. Bake for 10 to 15 mins, or until the are spring back when lightly touched.
- Remove from the oven and transfer to a wire rack to cool fully.
- While cooling you can make the filling by beating together the butter until smooth.
- Add the icing sugar and beat until light and fluffy.
- Add the marshmallow spread, food colouring and peppermint essence, and beat for a further 5 mins.
- Chill the filling for 30 mins.
- Assemble the pies by taking one sponge and spreading it with 1 tbsp of filling. Stick another sponge to the filling to form a sandwich.