Mint Chocolate Whoopie Pies

Yes, I made whoopie. Pies. Recently I’ve noticed that an increasing number of publications are predicting the end of the cupcake trend, with these cookie sandwiches replacing cupcakes oh-so-sweetly, and rather sneakily. (See this Times’ article. Oh, and Lee Schrager has endorsed them, too.) Now, I don’t make a living predicting upcoming food trends, not that I wouldn’t adore a job in that field, but I won’t pretend that I do not appreciate the ease of a whoopie pie. With the cake encasing the frosting rather than sinking underneath it, a one-handed approach to eating is significantly more possible. Also, no frosting up one’s nose. I appreciate that.

Anyway, my dear roommate is celebrating her 21st birthday today, so I made mint chocolate whoopie pies for her party last night. Having served cupcakes at parties in the past, I can honestly say that these babies held up way better under pressure. They didn’t crumble all over our new carpet or induce any serious sugar comas. The Bakerella recipe I used was ideally dark chocolatey, a rich, not overwhelmingly sweet flavor that paired well with my mint buttercream frosting. They’re more like cakes than cookies. And not anything like pies. I definitely recommend using a Silpat for its non-stick qualities and a cookie dough baller to achieve uniformly-sized whoopies.

Chocolate Whoopie Pies:
1 2/3 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, room temperature
4 tablespoons vegetable shortening
1 cup packed dark brown sugar
1 egg
1 teaspoon vanilla
1 cup milk

1) Preheat oven to 375 degrees.
2) Line baking sheets with parchment paper or Silpat.
3) In a bowl, sift together, flour, cocoa, baking soda, and salt.
4) In another bowl, beat butter, shortening and sugar with a mixer on low until just combined. Increase speed to medium and beat for about 3 minutes.
5) Add egg and vanilla and beat for two more minutes.
6) Add half of the flour mixture and half of the milk and beat on low until incorporated. Repeat with remaining flour and milk and beat until combined.
7) Using a tablespoon or cookie dough baller (one of my favorite kitchen gadgets), drop batter on baking sheet two inches apart. Bake for about 10 minutes each or until pies spring back when pressed gently.
8 ) Remove from oven and cool for about five minutes before transferring them to a rack to cool completely. If you have OCD, pair the similarly-shaped ones next to each other for some good-looking sandwiches.
9) Once cool, pipe frosting of your choice onto one whoopie cookie. Top with another similarly-shaped whoopie cookie.

I cannot recommend these highly enough for parties. I’m already trying to rationalize why I ought to buy the cookbook Whoopie Pies. Actually, I don’t even own Joy of Cooking yet. I need to get my cookbook priorities in order.

Has anyone else tried whoopie pies? Do you think it’s time for the cupcake trend to get burned?