Sourdough Chocolate Peppermint Whoopie Pies
These Sourdough Chocolate Peppermint Whoopie Pies are made with sourdough discard and rolled in crushed peppermint candy. The peppermint buttercream is sandwiched between two soft cake-like chocolate cookies for a perfect holiday treat.
Yield or Serving: 12 Large Whoopie Pies
Equipment
- 1 Whisk
- 1 Spatula
- 1 Stand Mixer, or hand mixer for buttercream, optional
- 1 Piping Bag, optional but helpful
Ingredients
Sourdough Chocolate Whoopie Pies
- 180 g All-purpose Flour, 1 ½ cups
- 1 ½ tsp Baking Soda
- ½ tsp Kosher Salt
- 50 g Dutch-process Cocoa Powder, ½ cup
- 1 tsp Espresso Powder, optional, or instant coffee
- 113 g Unsalted Butter, melted and slightly cooled, ½ cup, 1 stick
- 200 g Light Brown Sugar, 1 cup
- 1 Egg, room temperature
- 227 g Buttermilk, 1 cup, room temperature
- 120 g Sourdough Discard, ½ cup, or active sourdough starter
- 1 tsp Vanilla Extract
Peppermint Buttercream
- 226 g Unsalted Butter, softened, 1 cup, 2 sticks
- pinch Kosher Salt
- 480 g Powdered Sugar, 4 cups
- ½ tsp Peppermint Extract
- 1-2 TBS Whole Milk, as needed
- 55 g Hard Peppermint Candy, crushed
Instructions
- Whisk the dry ingredients together in a medium bowl and set aside.180 g All-purpose Flour, 1 ½ tsp Baking Soda, ½ tsp Kosher Salt, 1 tsp Espresso Powder, 50 g Dutch-process Cocoa Powder
- In a large bowl, whisk together all of the wet ingredients until the sourdough is completely incorporated and no clumps of sugar remain.200 g Light Brown Sugar, 227 g Buttermilk, 1 Egg, 120 g Sourdough Discard, 1 tsp Vanilla Extract, 113 g Unsalted Butter
- Sift the dry ingredients into the bowl of wet ingredients. Mix with a spatula just until combined and no flour spots remain.
- Preheat the oven to 350ºF (177ºC) and move the oven racks to the top and bottom thirds of the oven.For best results and to prevent the whoopie pies from flattening too much, refrigerate the batter as the oven preheats.
- Line two large baking sheets with parchment paper.Use a 2 TBS cookie scoop or spoon to scoop the batter onto the pans a couple of inches apart. I can typically fit 12 pies on one large sheet (24 large cakes in total) and bake both pans at the same time.Bake for 15 minutes or until a toothpick inserted into the middle comes out clean. Rotate and switch the pans halfway through if your oven bakes unevenly.Cool on a wire rack completely.
- As the cakes cool, make the peppermint buttercream.Add the sticks of softened butter to the bowl of a stand mixer fitted with the paddle attachment (or use a hand mixer) with a pinch of salt. Mix until the butter is creamed and fluffy.Turn off the mixer and dump in half of the powdered sugar. Cover the bowl with a towel to prevent messes and slowly pulse the butter and powdered sugar together. Dump in the second half of powdered sugar and mix until smooth.Drizzle in the peppermint extract and a TBS or two of milk if needed to make the buttercream silkier.Transfer the buttercream to a piping bag or leave it in the bowl for scooping.226 g Unsalted Butter, pinch Kosher Salt, 480 g Powdered Sugar, ½ tsp Peppermint Extract, 1-2 TBS Whole Milk
- To assemble, pipe or spoon the buttercream onto the flat sides of half of the whoopie pies to the edges of the pies. Place the other halves on top.Crush the hard peppermint candy in a ziplock bag with a rolling pin and transfer the candy to a plate or bowl. Roll the edges of the whoopie pies in the peppermint candy until they're evenly coated.55 g Hard Peppermint Candy
Notes
- Follow my guide for more detailed instructions, photos to make this recipe step-by-step, and storage instructions.
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