Chocolate Stout Whoopie Pies with Mint Filling Recipe
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Total Time: 35 minutes
- Yield: 12-14
Ingredients
Whoopie Pies:
- 2 C. all-purpose flour
- 1/2 C. cocoa powder, sifted
- 1 tsp. Clabber Girl® Baking Soda
- 1/2 tsp. Clabber Girl® Baking Powder
- 3/4 tsp. salt
- 1/4 C. Crisco® All-Vegetable Shortening
- 1/4 C. butter, softened
- 1/2 C. granulated sugar
- 1/4 C. brown sugar, packed
- 2 Tbsp. Grandma’s® Molasses
- 1 egg
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1 C. stout (dark beer)
Filling:
- 1 C. Crisco® All-Vegetable Shortening
- 1 1/2 C. marshmallow fluff
- 1/8 tsp. salt
- 1 1/4 C. powdered sugar, sifted
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1 tsp. mint extract
- green food coloring, optional
Directions
Whoopie Pies:
- Preheat oven to 325°F and line a baking sheet(s) with parchment paper or spray with no-stick spray; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt; set aside.
- In the bowl of a mixer, add the shortening, butter, granulated sugar, brown sugar and molasses.
- Cream on med-high speed for 3 minutes, scraping the bowl as needed, or until well blended.
- Add the egg and vanilla and blend on medium speed.
- On low speed, alternate adding the flour mixture and the stout, until well blended.
- Scoop 2 tablespoons of batter onto the prepared baking sheet(s), leaving at least 2 inches in between each scoop.
- Bake for 9-10 minutes.
- Allow to cool on the baking sheet.
Filling:
- In the bowl of a mixer, whip the shortening, marshmallow fluff and salt until well blended.
- Slowly add the powdered sugar followed by the extracts and food coloring, if using.
- Dollop about two tablespoons of filling on the bottoms of half the cooled whoopie pies.
- Top with another whoopie pie to make a sandwich and press gently to spread the filling to the edges.
Tips
Change the flavor of the filling to suit the occasion:
- Valentine’s Day: sub almond extract for mint and red for green food coloring
- Easter: sub orange extract for mint and orange for green food coloring
