St. Patrick's Day Whoopie Pies

"Top o’ the Morning to You"

Want to surprise your loved ones with a sweet and festive treat? Try these amazing whoopie pies! I grew up enjoying these delicious cakes—though if you're from Maine, you might call them "Sammys." Nothing says love like homemade goodies, and these whoopie pies are perfect for St. Patrick’s Day. Give them a try—they’re wicked good!

Ingredients:

• 1/3 cup bittersweet chocolate, chopped
• 3/4 cup hot coffee
• 2 1/2 cups AP flour
• 1 cup dutch cocoa powder
• 1 Tbsp. baking powder
• 1/2 Tbsp. kosher salt
• 1 sticks unsalted butter, room temperature
• 2 cups sugar
• 2 extra large eggs, room temperature
• 1 Tbsp. vanilla extract
• 1 2/3 cups buttermilk
• Green food dye

Whoopie Pie Filling:

• 4 sticks unsalted butter, room temperature
• 1 cup marshmallow creme
• 3 cups confectioners' sugar
• 2 Tbsp. vanilla extract
• pinch of kosher salt

Instructions for Filling:

• Using a mixer with a paddle attachment, beat the butter until fluffy.
• Add the marshmallow cream to the butter mixture. Incorporate well.
• Slowly add the sugar, vanilla, salt and green food dye to the mixture. Mix for 5 minutes.
• In a piping bag fitted with a 1/2 inch tip, add 1/2 the mixture. With the cake flat side up, pipe marshmallow mixture on the cake. Fill evenly. Top with the second cake flat side down.
• Option: Add green sprinkles to the sides.

NSTRUCTIONS:

Whoopie Pie Cakes: Preheat Oven to 400 degrees

• In a small bowl, combine the chopped chocolate and hot coffee. chocolate until the chocolate and coffee are well incorporated.
• In a large bowl, combine the flour, cocoa powder and salt. Set aside.
• Using a mixer with a paddle attachment, cream the butter and sugar until the mixture is fluffy.
• Add one egg at a time until well incorporated.
• Add vanilla.
• Alternate the flour mixture and buttermilk into the creamed butter until the batter is well combined.
• Line 2 baking sheets with parchment paper.
• Fill a piping bag with a fitted 1/2 inch round tip and fill the bag with batter.
• Pipe 2 inch circles 1 inch high of batter on the parchment paper leaving 2 inch space between the rounds.
• Bake for 6-9 minutes.
• Transfer to a bakers rack to cool. Repeat with remaining batter and bake. You should get 72 cakes for 36 Whoopie Pies.

Tip: When filling the piping bag place the tip in the piping bag and twist the tip of the bag and push into the tip.