Choc Mint Whoopie Pies
Preheat oven to 340F and line 4 large baking tray with parchment paper.
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.
Use an ice-cream scoop to place scoops of batter on the prepared trays leaving at least 2″ between each scoop to allow for spreading.
Bake for 10-12 minutes or until firm to the touch. Remove from the oven and cool completely on a wire rack.
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 coloring.
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.
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.
Preparation: 30 mins
Cooking: 12 mins
1 stick (115g) unsalted butter, softened
7 oz (200g) dark brown sugar
1 tsp Taylor & Colledge Vanilla Bean Extract
1 large egg
10 oz (280g) all-purpose flour
1.5 oz (50g) cocoa powder
1 1/4 tsp baking soda
1/4 tsp salt
7.5 fl oz | 1 cup (225ml) buttermilk
21 oz (600g) white chocolate
7 fl oz (200ml) cream
1/8 tsp Taylor & Colledge Peppermint Extract Paste
few drops of Green Food Color
4 tbsp (60g) unsalted butter, softened and cut into small cubes