Peppermint Twist Whoopie Pies

Preheat oven to 375 bake or 350 convection
Yield: 16 sandwiched Whoopie Pies

Ingredients for The Chocolate Whoopie Pies:

4 oz chocolate, bittersweet
6 Tablespoons cocoa powder, unsweetened
6 Tablespoons water
1/2 cup (1stick) butter, unsalted
1 cup sugar, dark brown
1 egg, large
1 2/3 cup flour, all purpose
1 1/2 teaspoon baking soda
1/2 teaspoon salt, Kosher
1 teaspoon vanilla, extract pure
1 cup buttermilk

Ingredients for The Peppermint Twist Icing:

1 cup (2 sticks) butter, unsalted, room temperature
1 lb. powdered sugar
3 Tablespoons Jo Snow Peppermint Twist Syrup
1 teaspoon vanilla
1 Tablespoon heavy cream

Method for The Chocolate Whoopie Pies:

1. Melt the chocolate over a double boiler.
2. Combine the cocoa powder and water in a medium bowl. Add the melted chocolate to the cocoa mixture and whisk until combined into a smooth paste. Set aside to cool.
3. Using an electric mixer, cream the butter until light and fluffy about 3 minutes. Scrape the sides of the bowl with a rubber spatula and cream for an additional minute.
4. Add the sugar, continue beating until the butter is light and fluffy.
5. Add the egg and beat until incorporated.
6. Add the chocolate mixture to the butter, scraping the sides of the bowl. Beat until fluffy.
7. Combine the flour, baking soda and salt in a small bowl.
8. Combine the buttermilk and vanilla.
9. Alternately in three additions add the flour and buttermilk mixtures to the butter mixture.
10. Scrape the sides of the bowl and mix until combined, do not over mix.
11. Line cookie sheets with a Silpat liners or parchment paper.
12. Using a 1 oz scoop, place the batter into the cookie sheets with 2 inches between scoops of batter.

13. Bake for 10 minutes until slightly puffed and the pie springs back when gently touched.
14. Remove from the oven and cool for 5 minutes. Using a spatula transfer the Whoopie Pies to a cooling rack and cool completely before filling with icing. The icing will melt if the pies are warm when you fill them.

Method for Peppermint Twist Jo Snow Icing:

1. Using an electric mixer, cream the butter until light and fluffy about 3 minutes. Scrape the sides of the bowl with a rubber spatula and cream for 1 more minute.
2. Add the sugar, continue beating until the butter is light and fluffy.
3. Add the Jo Snow Peppermint Twist Syrup, vanilla and heavy cream.
4. Beat for 1 minute longer. The icing should be a lovely spreadable consistency.

Assembly of the Whoopie Pies:

1. Turn 16 of the individual pies over so the flat side is facing up.
2. Fill a pastry bag with a #4 tip, making concentric circles cover the flat side of the cookie with Peppermint Twist icing.
3. Sandwich each of the pies with another pie to make a Whoopie Pie. Sprinkle with powdered sugar. Serve soon, Whoopie Pies don't hold up over night very well.