Triple Trio Chocolate Whoopie Pies With Mint & Raspberry Buttercream Cream Cheese
Makes 20 servings
2 cups all purpose flour
5 tablespoons unsweetened cocoa powder
1 1/8 teaspoon baking powder
1 teaspoon baking soda
1/2 cup unsalted butter at room temperature
1 cup sugar
2 egg yolks
1 teaspoon vanilla extract or scraped whole vanilla bean
1 cup whole milk
Butter cream-cream cheese filling:
½ cup unsalted butter
2 cups plus three tablespoons powdered sugar
¼ teaspoon vanilla extract
2 cups softened cream cheese
¼ cup egg whites (about two whole eggs)
3-4 drops green food coloring
3-4 drops red food coloring
3 tablespoons peppermint extract
3 tablespoons raspberry extract
Preheat oven to 375 degrees and line baking sheet with parchment paper. In a bowl, mix butter, egg yolks, sugar, and vanilla until well blended. Sift all dry ingredients together in a separate bowl and then add to egg-sugar mixture in three steps, alternating with milk until well blended and smooth.
Pipe batter with bag in 1-inch-round drops, approximately 1 tablespoon each. Bake for 8-10 minutes with a low fan and at 350 degrees, in a convection oven.; or 8 minutes in a standard oven. Let cool. Store at room temperature.
Cream together the butter, powdered sugar, and vanilla. Beat in softened cream cheese until smooth. Fold in egg whites. Divide filling in half before adding food coloring and flavoring, separately, into each batch.
Pipe one flavor of butter cream onto cooled cookies, top with a second cookie, pipe on the other flavor and top with another cookie. Decorate with melted white chocolate if desired. Serve with whipped cream and chocolate syrup.