One of my good friends from PT school recently got hit by a car while riding her bike to the hospital where she’s doing her clinical. She ended up breaking her wrist and won’t be able to complete her clinical rotation, meaning she won’t be graduating in May. When I read the bad news on facebook, all I wanted to do was give her a big hug, a big glass of wine, and a big cupcake. In times of trouble, I’d like to think all a girl needs is her friends and family, wine, and chocolate.
Since I couldn’t be with her in Portland, I wanted to send her some goodies to let her know I’m thinking of her. She’s always been a fan of my whoopie pies so I made her some St. Patty’s Day themed whoopies, hoping to send some better luck her way.
These cake-like cookie desserts turned out really tasty, and with a thick layer of green mint frosting sandwiched between two of them, they are a fun and delicious dessert. Perfect for St. Patty’s Day!
Chocolate Mint Whoopie Pies
adapted from epicurious
makes about 12 whoopie pies
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 tsp baking soda
1 tsp salt
1 cup well-shaken buttermilk
1 tsp vanilla
1/2 cup (1 stick) unsalted butter, softened
1 cup brown sugar, packed
1 large egg
Mint Buttercream Frosting
1 cup (2 sticks) butter, softened
4-5 cups powdered sugar, sifted
1/4 cup milk
1/2 tsp natural mint extract
4 drops green food coloring
Preheat oven to 350 degrees F. Whisk together flour, cocoa, baking soda, and salt in medium bowl until combined. In separate bowl, stir together buttermilk and vanilla. Set aside.
In large bowl with electric mixer, beat together the butter and brown sugar until light and fluffy, about 3 minutes. Add the egg and beat until well combined. Reduce speed to low and alternately mix in flour mixture and buttermilk mixture, beginning and ending with the flour. Scrape down the bowl between additions and mix until smooth.
Spoon tablespoon-fuls about 2 inches apart onto large, parchment lined baking sheet. Bake 11 minutes in preheated oven. Transfer to cooling rack to cool completely.
To make the buttercream frosting, beat the butter until creamy. Add powdered sugar 1 cup at a time. Then add milk, mint extract, and food coloring and beat until combined. Put frosting in piping bag or plastic baggie (if using plastic baggie, cut one of the corners off) and pipe onto cookies, topping with a similar sized/shaped cookie. Enjoy!