Ingredients:

  • 2 cups All-Purpose Flour
  • 1/2 cup Dutch-process Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1/2 cup Unsalted Butter, softened (for shells)
  • 1/2 cup Brown Sugar, packed
  • 1 large Egg
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Buttermilk
  • 1/2 cup Unsalted Butter, softened (for filling)
  • 3 cups Confectioners' Sugar
  • 2 tablespoons Heavy Cream
  • 1 teaspoon Peppermint Extract

Instructions:

  1. In a medium bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking soda, baking powder, and salt. Set aside.
  2. In a separate large bowl, cream the softened butter (1/2 cup) and brown sugar until light and fluffy. Beat in the large egg and vanilla extract until well combined.
  3. Gradually alternate adding the dry ingredients mixture and the buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix on low speed until the batter is just combined and smooth. Do not overmix.
  4. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper. Pipe or scoop the batter onto the sheets in 1.5-inch domes, ensuring adequate spacing. Bake for 10 minutes until the tops spring back lightly when touched. Immediately transfer shells to a wire rack to cool completely.
  5. In a large bowl, beat the remaining 1/2 cup softened butter until creamy. Gradually add the confectioners' sugar, alternating with the heavy cream or milk, mixing until the buttercream is light and fluffy. Stir in the peppermint extract. (Optional: Add a small drop of green food coloring for a vibrant look).
  6. Once the shells are fully cooled, pipe or spread a generous amount of the Mint Buttercream Filling onto the flat side of one chocolate shell. Top immediately with a second shell to form 18 sandwiches.