Emma Bakes… Mint Chocolate Whoopie Pies
St. Patrick’s Day can be a dangerous one; you head out nice and early to see the parade and 12 hours later you’re lying on a table in the pub, surrounded by empty glasses, wondering where it all went wrong. Why? Because you never bothered eating anything, ya big eejit! A long day on the pints requires regular food breaks. Otherwise, you’ll peak too soon and have to be taxi-ed outa there. Not good.
Here’s a recipe for something as Irish as Molly Malone herself: Mint Chocolate Whoopie Pies, begorrah. That’s mint chocolate cream cheese filling sandwiched together by two chocolate cakes. The filling is green, you guys. Green! You know, ‘cos of the day that’s in it. *smug face*
Bake ‘em up, bring ‘em along, then shove ‘em in the mouths of anyone you come in contact with, whether they drink or not. They’ll appreciate it. I promise. HAPPY ST. PATRICK’S DAY!
Ingredients: Makes enough for 12-15 sandwiched pies (30ish cakes)
For the Cakes
- 1 ½ Cups Plain Flour
- ½ Cup Cocoa Powder
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Salt
- ¼ lb Butter, very soft
- 1 Cup Caster Sugar
- 1 Egg
- 1 Teaspoon Vanilla Extract
- ½ Cup Buttermilk
- 50g Chocolate Chips
For the Filling
- 3 Cups Icing Sugar
- ¼ lb Butter, very soft
- 1 Packet Cream Cheese, room temp
- 2 Teaspoons Peppermint Extract
- A few drops of Green Food Colouring
- 30g Finely Grated Chocolate/A crushed up Flake
Preheat your oven to 190°C and line some baking trays with baking paper. You’ll probably need 3 trays but if you have less just use them on rotation. No bother.
In a bowl, put your flour, cocoa, baking soda and salt. Mix together and set aside.
Put your butter and sugar into a large mixing bowl and beat with an electric whisk until light and fluffy.
Beat in the egg and vanilla.
Alternately add in the flour and buttermilk in 3-4 goes, beating well after each addition. The mixture should be really thick.
Stir in the chocolate chips with a spatula/wooden spoon.
Spoon the batter into approximately 2 inch rounds on the lined baking trays, leaving an inch or two between them. They should be a similar shape and size so they sandwich together nicely. I used a little ice-cream scoop to measure them out, but a spoon will be fine too.
Bake for 9-11 minutes or until the tops of the cakes are set. Remove from the oven and cool on a wire rack before filling.
For the filling
While the cakes are cooling, put the butter into a bowl and beat until smooth.
Add the cream cheese and combine fully with the butter. No lumps!
Add in the icing sugar and mix.
Mix in the peppermint extract and the green food colouring.
Stir in the grated chocolate. Look how festively green it is. Makes me want to break into song….
Fill a piping bag with the filling. Take one of your cooled cakes and pipe some of the filling onto the flat side.
Take another cake and sandwich together. Enjoy…any time of year!