Choc Mint Whoopie Pies

Preparation:
30 mins
Servers:
12-16
Cooking:
12 mins

Ingredients

  • COOKIES
  • 115g butter
  • 200g dark brown sugar
  • 1 teaspoon Taylor & Colledge Vanilla Bean Extract
  • 1 egg
  • 280g plain flour
  • 50g cocoa powder
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 225ml buttermilk
  • FILLING
  • 600g white chocolate
  • 200g cream
  • 1/8 teaspoon Taylor & Colledge Peppermint Extract Paste
  • few drops of Green Food Colour
  • 60g unsalted butter at room temperature and cut into small cubes

Method

Step 1
Preheat oven to 190C (170C fan-forced) and line 4 large baking sheets with baking paper.
Step 2
Place the butter, sugar and Vanilla Bean Extract in the bowl of an electric mixer and beat until light and fluffy. Add the egg and beat again. Sift flour, cocoa, baking soda and salt into the butter mixture and mix again to combine. Finally fold through the buttermilk.
Step 3
Use an ice-cream scoop to place scoops of batter on the prepared trays leaving at least 5 cm between each scoop to allow for spreading.
Step 4
Bake for 10-12 minutes or until firm to the touch. Remove from the oven and cool completely on a wire rack.
Step 5
Place the chocolate and cream in a microwave safe bowl and microwave on high for 2 minutes. Let cool for a couple of minutes and then whisk until smooth and lump free. Whisk in the Peppermint Extract Paste and green food colouring.
Step 6
Cover and allow the ganache to set in a cool place. When the ganache is set, add the butter and use an electric mixer to beat until light and fluffy.
Step 7
Use a piping bag fitted with a star tip to pipe frosting onto half the cakes. Sandwich with the remaining cakes to form the whoopie pies and serve.