Chocolate Whoopie Mint Filling (Print Version)

# Ingredients:

→ Whoopie pies

01 - 212 grams all-purpose flour
02 - 57 grams Dutch-process cocoa powder
03 - 1 1/2 teaspoons baking soda
04 - 1/2 teaspoon fine sea salt
05 - 113 grams unsalted butter, at room temperature
06 - 200 grams lightly packed dark brown sugar
07 - 1 large egg, at room temperature
08 - 1 teaspoon vanilla extract
09 - 296 grams buttermilk, at room temperature

→ Mint filling

10 - 375 grams powdered sugar, sifted
11 - 227 grams unsalted butter, at room temperature
12 - 1/4 teaspoon fine salt
13 - 1/4 to 1/2 teaspoon peppermint extract
14 - 1 to 2 tablespoons heavy cream
15 - Green gel food coloring, if desired

# Instructions:

01 - Preheat the oven to 375°F (190°C). Line large baking sheets with parchment paper.
02 - Sift the flour, cocoa powder, baking soda, and salt into a medium bowl.
03 - 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.
04 - Add the egg and vanilla extract to the butter mixture and beat on medium-high speed for another 3 minutes, or until very well combined.
05 - Add half of the flour mixture and half of the buttermilk to the batter, beating on low speed until combined. Scrape down the sides and bottom of the bowl as necessary. Add the remaining flour mixture and buttermilk, beating until well blended. The mixture will be fluffy and slightly sticky, resembling a very thick cake batter.
06 - Using a medium 1 1/2-tablespoon spring-loaded scoop, drop mounds of batter onto prepared baking sheets, spacing 2 inches apart. Bake for 11 minutes, or until the cakes spring back slightly when pressed gently and appear dry on top. Let the cakes cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
07 - In the bowl of a stand mixer fitted with the paddle attachment, combine powdered sugar and butter. Mix on low speed until well blended, then increase the speed to medium and beat for 3 minutes, or until smooth. Add the salt, peppermint extract, and heavy cream, beating on medium speed for 1 minute until light and creamy. Adjust cream quantity as needed. If using, add green gel food coloring and mix until evenly colorized.
08 - Using a medium 1 1/2-tablespoon spring-loaded scoop or a piping bag, dollop or pipe the mint filling onto the flat side of half the cakes. Place the remaining cakes on top, gently pressing to form sandwiches. Ensure even filling distribution.
09 - Store at room temperature in an airtight container for up to one day or in the refrigerator for up to four days. Serve at room temperature for optimal buttercream texture. If transporting, chill the assembled pies for at least one hour to reduce fragility.

# Notes:

01 - Ensure you use peppermint extract, not mint or spearmint, for a true mint flavor.
02 - Best served at room temperature to allow the filling to soften.

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