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A Little Mint-spiration… Mint Martini, Mint Cupcakes & Whoopie Pies ~ Oh My!

Happy Friday! Hope you had a great week, and a great St. Patrick’s Day. Ironically, my son had an American Hero event in his class on St. Patrick’s Day. Each student was asked to bring in a type of food that originated in America. My son signed up to bring dessert (I’ve trained him well!). Being that it was St. Patrick’s Day, we wanted to make a dessert that would celebrate both occasions ~ and that’s where the whoopie pie comes in.                                                                                                                                                         

I posted awhile back about Epicurious’ prediction that cupcakes would take a backseat to whoopie pies this year. I have not strayed from my opinion. There is no dessert that will surpass my beloved cupcake, but I will say that these whoopie pies were a fun change.  

                                            Whoopie pies originated from the Amish community in Pennsylvania. The chocolate top and bottom are somewhere in between a cake and a cookie. Whoopie pies are usually filled with a marshmallow frosting or a buttercream frosting. We decided we wanted the filling to be green, which is why we opted for a mint buttercream filling. I used a popular recipe for the cookie/cake part that comes from Gourmet’s January 2003 issue.  The mint flavored buttercream recipe I found from Chockylit who used it to frost some amazing chocolate cupcakes.

More Mint-spiration…

Mint Chocolate Chip Cupcakes (love these!) If I made these again, I would use the chocolate cake recipe that I posted yesterday for Cupcake Hero.

Thin Mint Martini ~ This dessert cocktail tastes like liquid thin mint girl scout cookies. The chocolate drizzled in the bottom of the glass makes a delicious garnish.


                                                                                                                                       Chocolate Mint Whoopie Pies 

Chocolate Cake-Cookie Rounds

2 cups all-purpose flour

1/2 cup Dutch-process cocoa powder

1 1/4 teaspoons baking soda

1 teaspoon salt

1 cup well-shaken buttermilk

1 teaspoon vanilla

1 stick (1/2 cup) unsalted butter, softened

1 cup packed brown sugar

1 large egg

 Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.

Spoon  mounds of batter (I used one rounded tablespoon) about 2 inches apart onto 2 buttered large baking sheets. Bake 11 to 13 minutes. Cookies will be done when they spring back when gently touched. Be careful not to over-cook. Transfer with a metal spatula to a rack to cool completely.

Mint Flavored Buttercream Frosting (Chockylit)

1 cup (2 sticks) butter, softened
4-5 cups powdered sugar, sifted
1/4 cup milk
1/4 tsp all natural peppermint extract (You may use more or less depending on your taste preference.)

Beat butter until creamy, scrape bowl. Add 4 cups of sifted powdered sugar, milk, and peppermint extract, beat until combined.Add more powdered sugar as needed to get piping consistency.

To Assemble

Fill a pastry cone or plastic bag with the icing and attach your desired pastry tip. Pipe generously onto a cake round, covering the entire surface, and top with another cake round. Alternately, you can pile on the frosting with a spoon and smooth out with a knife. Continuing this process until all the pies are assembled.

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26 Responses to A Little Mint-spiration… Mint Martini, Mint Cupcakes & Whoopie Pies ~ Oh My!
  1. Sophia
    March 19, 2010 | 12:13 pm

    Great St. Patrick’s Day dessert idea. Very festive and original. I wasn’t as inventive as you but I made Irish Cream Bundt Cake:

    Thanks for sharing!

  2. Kelly
    March 19, 2010 | 12:33 pm

    Kate, I love your site and would love to follow you, but I can’t seem to find a link anywhere on the site for me to sign up. Any suggestions.


  3. Cupcake Crazy Gem
    March 19, 2010 | 3:22 pm

    These look amazing!! well done..I’ve never seen a mint choc whoopie pie before! good idea..and I never knew they came from the Amish!! Your blog is awesome x

  4. Kate
    March 19, 2010 | 4:22 pm

    Thanks Kelly for following my blog! I just had my blog redesigned and my subscribe bottom wasn’t updated. I’ll see if I can get it up over the weekend.

  5. Kate
    March 19, 2010 | 4:24 pm

    That looks great! I love Irish Cream, and I love that this starts with a yellow cake mix.

  6. bridget {bake at 350}
    March 20, 2010 | 5:47 pm

    Oh MAN, those look good! I love chocolate and mint together!

  7. Lauren
    December 24, 2010 | 6:56 pm

    The Whoopie Pies were PHENOMENAL! I split up the frosting though, and made 1/3 mint, 1/3 coffee, and 1/3 peanut butter…TO DIE FOR. The cakes are a little dry but that’s nothing a little extra frosting can’t cure! Great job

  8. Kate
    December 27, 2010 | 10:09 pm

    Wow! Three different flavors, that’s a lot of work! I’m so glad they turned out great for you. I’ve never tried coffee flavored whoopie pies. That sounds yummy!

  9. Torie
    March 6, 2012 | 2:15 pm

    These look great! Love mint-chocolate combo so I can’t wait to make these tomorrow. Thanks for the great recipe. I’ve added your blog to my google reader!

  10. Torie
    March 7, 2012 | 3:03 pm

    Hi Kate,
    I was wondering if you flattened yours quite a bit before baking? I tried to smooth my batter out but they still ended up quite round and domed whereas yours are really smooth and flat. Any tips? They taste absolutely amazing!!

  11. Kate
    March 8, 2012 | 9:33 pm

    Hi Torie! I’m glad they tasted good. I’m not positive, but I think I did flatten them a bit before baking. I do that a lot if I don’t want drop cookies to puff up too much. My other thought would be to cut back a little on the baking soda since that’s what makes it rise. I wonder if they’d be flatter if just 1 tsp baking soda was used instead of 1 1/4.

  12. Maddi
    March 13, 2013 | 8:16 pm

    Can I switch the dutch process cocoa powder for natural cocoa powder, or will that mess up the flavor?

  13. Michelle @ The Gathering of Friends
    March 14, 2014 | 2:26 pm

    These look Amazing! I had to feature them in my blog post “20 Amazing Desserts for St. Patrick’s Day” Here is the link, would love for you to visit!

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