Description
Delight in these festive Peppermint Whoopie Pies featuring rich cocoa cakes sandwiched with a creamy peppermint frosting and finished with crushed candy canes and melted chocolate. Perfect for holiday celebrations or a sweet winter treat.
Ingredients
Scale
Whoopie Pie Cakes
- 1 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 4 tablespoons butter, room temperature
- 4 tablespoons vegetable shortening
- 1/2 cup dark brown sugar, packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
Peppermint Frosting
- 2 cups powdered sugar
- 4 tablespoons butter, room temperature
- 3 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon kosher salt
Garnish
- Crushed candy canes
- 1 cup melted chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the whoopie pie cakes.
- Prepare Baking Sheets: Line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt until fully combined.
- Cream Butter and Sugars: In a large mixing bowl, beat the butter, vegetable shortening, and dark brown sugar together until creamy and smooth. Add the egg and vanilla extract, mixing well.
- Combine Wet and Dry Ingredients: Alternately add the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined and smooth batter forms.
- Scoop and Bake: Using a spoon or cookie scoop, drop rounded tablespoon-sized dollops of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 minutes, or until the cakes spring back lightly when touched.
- Cool Cakes: Remove the baking sheets from the oven and allow the cakes to cool completely on wire racks before assembling.
- Prepare Frosting: In a bowl, beat together powdered sugar, butter, heavy cream, vanilla extract, peppermint extract, and kosher salt until light and fluffy.
- Assemble Whoopie Pies: Spread a generous amount of peppermint frosting on the flat side of one cake and sandwich it with another cake of similar size.
- Decorate: Dip or drizzle the assembled pies with melted chocolate chips and sprinkle crushed candy canes on top for a festive touch.
- Serve and Enjoy: Let the chocolate set before serving your delicious peppermint whoopie pies.
Notes
- Make sure the cakes are completely cooled before frosting to prevent melting.
- You can substitute vegetable shortening with more butter if preferred, but the texture may vary slightly.
- Store whoopie pies in an airtight container in the refrigerator for up to 5 days.
- For a dairy-free option, use non-dairy milk and butter substitutes in the frosting and batter.
- Crushed candy canes add a nice crunch and peppermint flavor but can be omitted if unavailable.
