Whoopie Pies with Mint Filling and Chocolate Ganache

Health score
1%
Whoopie Pies with Mint Filling and Chocolate Ganache
180 min.
15
303kcal

Suggestions


Indulge in the delightful sweetness of our Whoopie Pies with Mint Filling and Chocolate Ganache, a dessert that brings together the best of both worlds—rich chocolate and refreshing mint. Whether you’re celebrating a special occasion or simply treating yourself and loved ones, these whoopie pies are sure to impress with their soft, cake-like texture and luxurious filling.

Imagine biting into a perfectly baked chocolate cookie, its rich cocoa flavor harmonizing with a creamy mint filling that offers a cool burst of freshness. Topped off with velvety chocolate ganache, each bite promises an irresistible combination of flavors that will leave you craving more. Not only are these whoopie pies delicious, but they are also visually appealing with their vibrant green mint filling that adds a pop of color.

Perfect for gatherings or as a delightful afternoon treat, these whoopie pies are easy to make and guaranteed to be a crowd-pleaser. The recipe is straightforward, allowing even novice bakers to whip up this scrumptious dessert without a hitch. With just a few staple ingredients, you can create a delightful dessert that will take center stage at any table. So, roll up your sleeves and get ready to treat yourself and your loved ones to a delightful baking experience with these Whoopie Pies!

Ingredients

  • cups all purpose flour 
  • 1.1 teaspoons double-acting baking powder 
  • teaspoon baking soda 
  • 0.3 cup egg whites (from 2 large eggs)
  • large egg yolks 
  • drops food coloring green
  • tablespoons heavy whipping cream 
  • 0.5 teaspoon peppermint extract 
  • cups powdered sugar 
  • 0.5 cup semi chocolate chips 
  • 0.5 cup nonhydrogenated solid vegetable shortening unsalted room temperature
  • cup sugar 
  • tablespoons cocoa powder unsweetened
  • 0.3 teaspoon vanilla extract 
  • cup milk whole

Equipment

  • bowl
  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • whisk
  • hand mixer
  • ziploc bags
  • pastry bag

Directions

  1. Position rack in center of oven and preheat to 375°F. Line 2 large rimmed baking sheets with parchment paper. Sift flour, cocoa powder, baking powder, and baking soda into medium bowl. Using electric mixer, beat shortening, sugar, egg yolks, and vanilla in large bowl until well blended, about 2 minutes.
  2. Add flour mixture in 3 additions alternately with milk in 2 additions, beating until blended after each addition.
  3. Drop dough by very rounded tablespoonfuls onto prepared baking sheets, spacing 3 inches apart.
  4. Bake 1 sheet at a time until cookies are slightly puffed and spread but are still soft, 8 to 10 minutes. Cool on sheets 10 minutes. Carefully transfer cookies to racks and cool completely. Repeat with remaining cookie dough. DO AHEAD: Cookies can be made 1 day ahead. Store airtight in single layer at room temperature.
  5. Using electric mixer, beat shortening, peppermint extract, and vanilla in large metal bowl until blended.
  6. Add powdered sugar, egg whites, and pinch of salt; beat until light and fluffy.
  7. Add foodcoloring drop by drop for desired shade of green; beat until well blended. If mixture looks curdled, place bowl over low heat several seconds and beat until smooth. Repeat as necessary until smooth.
  8. Line rimmed baking sheet with parchment paper. Bring cream to simmer in heavy small saucepan.
  9. Remove from heat.
  10. Add chocolate; whisk until smooth. Cool until lukewarm but spreadable, about 15 minutes.
  11. Spoon 1 teaspoon ganache onto bottom (flat side) of half of cookies.
  12. Place cookies, ganache side up, on prepared baking sheet.
  13. Spoon mint filling into pastry bag fitted with medium star tip (or spoon filling into resealable plastic bag, squeezing filling into 1 corner of bag, then cut off 1/4 inch of plastic bag corner to allow for piping). Starting at outer edge of bottom (flat side) of remaining cookies and working toward center, pipe mint filling in spiral.
  14. Place 1 mint-filled cookie, mint side down, atop each ganache-topped cookie, pressing slightly to adhere. DO AHEAD: Can be made 2 hours ahead. Store airtight at room temperature.

Nutrition Facts

Calories303kcal
Protein4.95%
Fat34.2%
Carbs60.85%

Properties

Glycemic Index
18.34
Glycemic Load
18.87
Inflammation Score
-2
Nutrition Score
5.5413043403431%

Flavonoids

Catechin
1.08mg
Epicatechin
3.27mg
Quercetin
0.17mg

Nutrients percent of daily need

Calories:303.29kcal
15.16%
Fat:11.78g
18.12%
Saturated Fat:4.4g
27.5%
Carbohydrates:47.14g
15.71%
Net Carbohydrates:45.59g
16.58%
Sugar:32.17g
35.74%
Cholesterol:30.18mg
10.06%
Sodium:121.59mg
5.29%
Alcohol:0.07g
100%
Alcohol %:0.1%
100%
Caffeine:8.99mg
3%
Protein:3.84g
7.67%
Manganese:0.26mg
13.06%
Selenium:9.05µg
12.93%
Vitamin B1:0.15mg
9.95%
Vitamin B2:0.15mg
8.99%
Folate:34.62µg
8.66%
Copper:0.17mg
8.37%
Iron:1.51mg
8.37%
Phosphorus:80.04mg
8%
Magnesium:25.37mg
6.34%
Fiber:1.55g
6.19%
Vitamin B3:1.1mg
5.48%
Calcium:51.56mg
5.16%
Vitamin K:4.32µg
4.11%
Vitamin E:0.56mg
3.73%
Zinc:0.52mg
3.46%
Potassium:114.45mg
3.27%
Vitamin B5:0.29mg
2.86%
Vitamin B12:0.15µg
2.52%
Vitamin D:0.35µg
2.33%
Vitamin A:106.14IU
2.12%
Vitamin B6:0.03mg
1.53%
Source:Epicurious