ANDES MIN WHOOPIE PIES
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Thick dark chocolate cakes sandwiched with the creamiest,
made from scratch mint frosting ever. And don’t forget the huge helping
of Andes Mints! These Andes Mint Whoopie Pies will help you cool off
during the heat wave.
I think my sweat glands hit a milestone today. No lie,
I changed my clothes like three times today, like a sweaty man. I
basically was sweating like a man with hyperhidrosis. It broke 50 C today, and
in American speak, that’s pretty much 120 F. My little Chevy rental said so and
I’m sticking with it. Summer is so strange here in Dubai. The
sunshine is so bright and beautiful, but the wind is so intense that there is
always this dusty haze around. It’s so dusty it looks like smog. We
haven’t had a major sandstorm yet, but from what I hear it’s a little scary.
Like Tom Cruise Mission Impossible scary.
On a lighter note, we told my son we were living in Tatooine. He pretty much feels
like a boss. He can now tell his little friends that in his past life he
had an address in Star Wars.
Prep Time : 15 Mins
Cook Time : 12 Mins
Total Time : 27 Mins
Author : Kathleen Siegle
Serves : 24
INGREDIENTS
Chocolate Whoopie Pies
- 3½ cups all-purpose flour
- 1 teaspoon salt
- 1½ cups unsweetened cocoa powder
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 cup unsalted butter at room temperature
- 2 cups sugar
- 2 large eggs
- 2 cups buttermilk, room temperature
- 2 teaspoons pure vanilla extract
Mint Buttercream Frosting
- 1 cup softened butter
- 4-6 cups powdered sugar
- 1-2 drops peppermint extract
- 1-2 tbs milk
- 1-2 drops green food dye
- chopped Andes Mints
