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chocolate mint whoopie pies stacked closely together

Chocolate Whoopie Pies with Mint Filling

Mint Chocolate Whoopie Pies feature decadent, moist, fluffy cocoa cakes sandwiched together with a fresh, creamy mint filling. This delicious recipe is quick, easy to make, and sure to be a hit for St. Patrick's Day, Christmas, or anytime the mint chocolate dessert craving strikes.

Course Dessert
Cuisine American
Keyword mint chocolate whoopie pies, mint whoopie pies, whoopie pies
Prep Time: 35 minutes
Cook Time: 10 minutes
Total Time: 45 minutes
Yields: 18 sandwiches
Recipe by Haley Wehner

Ingredients

For whoopie pies:

  • 1 2/3 cups (212 grams) all-purpose flour
  • 2/3 cup (57 grams) Dutch-process cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon fine sea salt
  • 1 stick (113 grams) unsalted butter, at room temperature
  • 1 cup (200 grams) lightly packed dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (296 grams) buttermilk, at room temperature

For mint filling:

  • 3 cups (375 grams) powdered sugar, sifted
  • 2 sticks (227 grams) unsalted butter, at room temperature
  • 1/4 teaspoon fine salt
  • 1/4 to 1/2 teaspoon peppermint extract*, depending on desired intensity
  • 1 to 2 tablespoons heavy cream
  • Green gel food coloring, if desired

Directions

Make the whoopie pies:

  1. Preheat the oven to 375°F. Line large baking sheets with parchment paper.

  2. Sift the flour, cocoa powder, baking soda, and salt into a medium bowl.

  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on low speed until combined. Increase speed to medium high and beat for 3 minutes, or until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium-high speed for another 3 minutes, or until very well combined.

  4. Add half of the flour mixture then half of the buttermilk to the batter and beat on low until combined, scraping down the sides and bottom of the bowl as necessary. Add remaining buttermilk and flour, beating until combined. Mixture will be fluffy and slightly sticky like a very thick cake batter.

  5. Use a medium 1 ½-tablespoon spring-loaded scoop to drop mounds of batter onto prepared baking sheets, spacing 2 inches apart. Bake for 11 minutes, or until pies spring back slightly when pressed gently and appear dry on top. Let cakes cool on pans for 5 minutes before moving to a wire rack to cool completely.

Make the filling:

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the powdered sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes, or until the mixture is completely smooth. Scrape down the sides and bottom of the bowl as needed. Add the salt, peppermint extract, and cream and beat on medium for 1 minute, or until light and creamy, adding more cream if needed. Add in green gel food coloring, if desired, and beat until evenly colored.

Assemble:

  1. Use a medium 1 ½-tablespoon spring-loaded scoop to dollop filling on the flat side of half the whoopie pies. You could also use a piping bag fitted with a decorative tip. Sandwich gently with the remaining whoopie pies.

  2. Store at room temperature in an airtight container for up to a day or in the fridge for up to 4 days. Best served at room temperature so the buttercream filling has time to soften. If transporting, chill the whoopie pies in the fridge for at least an hour before transporting to make firmer and less fragile.

Recipe Video

Recipe Notes

*Make sure to use peppermint extract and NOT mint or spearmint.