Choco-Mint Whoopie Pie
These cookie classics are irresistible treats to end a wedding dinner.
- Yield: Makes 52
Source: Martha Stewart Weddings, Spring 2012
For the Cookies
- 1 3/4 cups cake flour
- 1/2 teaspoon coarse salt
- 3/4 cup unsweetened Dutch-process cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon baking powder
- 1 stick unsalted butter, room temperature
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk, room temperature
For the Filling
- 1 stick plus 1 tablespoon unsalted butter, room temperature
- 1 1/2 teaspoons whole milk
- 3 cups confectioners' sugar, sifted
- 1/8 teaspoon creme de menthe oil
- 1 drop mint-green food coloring
Make the cookies: preheat oven to 375 degrees. In a medium bowl, sift together cake flour, salt, cocoa, baking soda, and baking powder. In the bowl of a mixer, beat together butter and sugar on medium speed until light and fluffy, about 7 minutes. Reduce speed to low, and slowly add egg and vanilla; mix until combined, about 3 minutes. Alternate adding dry mixture and buttermilk in 3 batches, beginning and ending with the dry mixture, on low speed.
Transfer batter to a piping bag fitted with a 1-inch tip (such as Ateco #806). Pipe 1-inch circles onto 3 parchment-lined baking sheets, spacing them 1 inch apart. Bake for 8 minutes, until slightly firm. Set tray on a wire rack to cool.
Make the filling: In the bowl of a mixer, beat together butter, milk, and confectioners' sugar until light and fluffy, about 10 minutes. Add creme de menthe oil and food coloring, and mix to combine, 1 minute. Transfer filling to a piping bag fitted with a 1/4-inch tip (Ateco #12 is recommended). Pipe filling onto half of the cookies, and then top with remaining cookies.