Description
Indulge in these moist and flavorful whoopie pies, infused with chocolate and peppermint, using sourdough discard for added depth.
Ingredients
Scale
- 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)
- 113 g Unsalted Butter (½ cup, 1 stick, melted)
- 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 starter)
- 1 tsp Vanilla Extract
- Peppermint Buttercream:
- 226 g Unsalted Butter (1 cup, 2 sticks, softened)
- 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
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, salt, cocoa powder, and espresso powder.
- In another bowl, mix melted butter and brown sugar until smooth.
- Add egg, buttermilk, sourdough discard, and vanilla; mix until combined.
- Gradually add dry ingredients to wet, mixing until just combined.
- Drop tablespoonfuls onto a baking sheet.
- Bake for 12-15 minutes or until set.
Notes
Allow the whoopie pies to cool completely before filling with peppermint buttercream. These sourdough chocolate peppermint whoopie pies are sure to impress!
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 280
- Sugar: 24g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Sourdough Chocolate Peppermint Whoopie Pies