Chocolate Peppermint Whoopie Pies

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Chocolate Peppermint Whoopie Pies

These chocolate peppermint whoopie pies are the perfect holiday dessert sandwich with two fluffy chocolate cake rounds, with a creamy peppermint marshmallow frosting in the middle. Made with buttermilk to keep them moist, and a hint of espresso powder to bring out the chocolate flavor, and rolled in candy canes at the end for a festive touch!

Prep Time40

Cook Time13

Total Time53

Course: Dessert

Cuisine: American

Servings: servings

Calories: 507kcal

Author: Heather Perine

Ingredients

For the whoopie pies

2 cups (250 g) all-purpose flour spooned and leveled
½ cup (45 g) natural unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoons instant espresso powder
½ teaspoon salt
½ cup (1 stick, 113 g) unsalted butter softened to room temperature
1 cup (200 g) packed light brown sugar
1 large egg at room temperature
2 teaspoons vanilla extract
1 cup (240 ml) buttermilk at room temperature

For the frosting:

1 cup (2 sticks, 226 g) unsalted butter softened
2 cups (226 g) powdered sugar
7 ounces marshmallow creme
⅛ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon peppermint extract
Crushed candy canes optional

Instructions

To make the whoopie pies

Prep oven and pans. Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper (or silicone baking mats). Set aside.
Combine dry ingredients. In a large mixing bowl, sift together the flour and cocoa powder. Whisk in the baking soda, salt, and espresso powder. Set aside. 2 cups (250 g) all-purpose flour ½ cup (45 g) natural unsweetened cocoa powder 1 teaspoon baking soda 1 teaspoons instant espresso powder ½ teaspoon salt
Cream butter and brown sugar. In a large bowl with an electric mixer (hand mixer or stand mixer with paddle attachment), cream together the butter and brown sugar together for 1 to 2 minutes, or until combined. ½ cup (1 stick, 113 g) unsalted butter 1 cup (200 g) packed light brown sugar
Add egg and vanilla. Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed. 1 large egg 2 teaspoons vanilla extract
Alternate dry ingredients and buttermilk. Starting and ending with the dry ingredients, alternate the flour mixture in 3 additions, with the buttermilk in 2 additions. Mix in until just combined with each addition. Be careful to not overmix at this point. 1 cup (240 ml) buttermilk
Scoop the cookies. Using a 1 ½-tablespoon cooking scoop, scoop the whoopie pie batter onto the prepared baking sheets, leaving about 2 inches between each one. Use the back of a spoon to smooth out the batter for each whoopie pie before placing them in the oven.
Bake. Bake for 11 to 13 minutes, or until the tops of the cookies spring back to the touch. Remove from the oven and cool on the baking sheets for 10 minutes, then transfer the chocolate cookies to a wire rack to cool completely.

To make the frosting

In a stand mixer fitted with a paddle attachment cream the butter until smooth, about 1 to 2 minutes. 1 cup (2 sticks, 226 g) unsalted butter
Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. 2 cups (226 g) powdered sugar
Add in the marshmallow creme and beat until smooth. Mix in the vanilla and peppermint extract. Add in a pinch of salt. Beat to combine. 7 ounces marshmallow creme ⅛ teaspoon salt 1 teaspoon vanilla extract ½ teaspoon peppermint extract
Assemble the whoopie pies. Pair up the whoopie pies according to size. Once the cookies have cooled, pipe on the frosting onto a flat side of one cookie. I pipe just enough so there's a border of cookie, to give the frosting room when I press the two cookies together. Top with a second cookie to make a “sandwich” by gently pressing the two cookie rounds together and pressing the frosting to the edge. Continue assembling the rest of the whoopie pies. Roll in crushed candy canes if using. Crushed candy canes

Video

Notes

Storage: Cover whoopie pies and keep in the fridge for up to one week.
Freezing: You can freeze whoopie pies for up to 3 months. Wrap each whoopie pie in plastic wrap individually and then transfer to a freezer-safe plastic bag. Thaw at room temperature, unwrapped, before serving.
Cocoa powder - I like to use Dutch process cocoa powder for a richer chocolate taste, but natural unsweetened cocoa powder also works.
Instant espresso powder - The espresso powder doesn’t make the cookies taste like coffee — it simply deepens the chocolate flavor. But it is can be omitted if need be.

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