Devil's Food Whoopie Pies w/ Creamy Mint Filling

In honor of St. Patricks Day, I decided to make mint chocolate chip ice cream whoopie pies.  The only problem?  The mint chocolate chip ice cream was completely gone before I had a chance to take pictures in good lighting!  So I will be posting that recipe real soon!  I had a few of the cakes/cookies leftover the next day, so keeping with the green theme, I made a light and creamy mint filling to layer between the cakes.  They were a hit!  And so incredibly fast and easy because the cakes are made from a box cake mix!

For the cakes:
1 devil's food cake mix
3 eggs
1/2 cup water
1/2 cup canola oil
Mix together and drop by teaspoonfuls on greased or parchment lined cookie sheets.  400 degrees for 7-8 minutes.  They will spread and rise a lot while baking.  I was able to get roughly 30 individual cakes which equals 15 whoopie pies at 5-6 inches in diameter.  Allow to cool on racks completely.  Then store in airtight containers until ready to use.


For the creamy mint filling:
1 stick butter, softened
1/4 cup crisco shortening
3 1/2 cups powdered sugar
2 teaspoons vanilla
1 teaspoon peppermint extract
3-4 drops green food coloring
4-5 tablespoons milk for creamy spreading consistency
First whip the butter and shortening together until light and creamy.  Then add powdered sugar a cup at a time to make sure it mixes in well.  Beat on high after each cup added, because the key with this recipe, is to incorporate as much air as possible to give it that dreamy and light quality.  Add your extracts and food coloring and beat some more to mix well.  Now add your milk a little at a time until the filling is at the perfect spreading consistency but not runny.  Be patient.  To get the proper fluffiness it could take about 10 minutes!:)

Assemble the whoopie pies by putting a generous amount of filling between two cakes.  Cover tightly at room temp until ready to eat!


Cakes recipe by jennysteffens.blogspot.com
Filling recipe by Kara
images by Kara