Chocolate Candy Cane Whoopie Pies

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These mini chocolate cakes in cookie form filled with a minty buttercream and rolled in crushed candy canes will bring a smile to even the worst drab winter day.

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If you have never been introduced to whoopie pies, well you have been missing out. It is like a hand-held cupcake sandwich, or an incredibly soft and cakey sandwich cookie, or a 1UP to the Asian choco-pie.

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The batter is basically a thick cake batter. That is then scooped out onto a cookie sheet to make cake-like cookies.

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The best part about whoopie pies are the hundreds of different flavor combinations. You have your cake flavor, then the frosting flavor, fillings (think fresh fruit, candies, chopped up cookies or brownies, or caramel), rolling in candies or sprinkles, outer coatings (chocolate ganache, dipping in white chocolate or more) and whatever you want to dress up your whoopie pie with.

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Oven Temperature: 375˚F
Baking Time: 10-12 minutes
Makes: 24 whoopie pies


Whoopie Pies
1 2/3 cups flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 Tablespoons unsalted butter (softened)
4 Tablespoons vegetable shortening
1 cup brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cup milk

2 cups powdered sugar
4 Tablespoons unsalted butter (softened)
3 Tablespoons milk
2 teaspoons vanilla extract
1/2 teaspoon mint extract
1/2 teaspoon salt

Crushed candy canes for garnish


Whoopie Pies
Preheat oven to 375˚F and line a baking sheet with silicone mat (or parchment paper).

In a medium sized bowl, mix together the flour, cocoa powder, baking soda, and salt.

In a stand mixer bowl, beat together the butter, shortening and sugar until light and fluffy. Add in the egg and vanilla and beat until combined.

Add half of the flour and half of the milk and beat on low speed. Then add in the other half of the flour and milk and beat until just incorporated.

Use a small ice cream scoop or a spoon to dollop the batter onto the cookie sheet. Try to make an even number of little cakes. But if there is an odd number, that’s just a little snack for the chef. 😀 Space them about 2 inches apart because they will spread.

Then bake for 10-12 minutes or until the pies spring back when lightly touched.

Cool on the baking sheet for 5 minutes before placing on a cooling rack to cool completely. While you wait, make the frosting.

In a stand mixer, beat the butter until light and fluffy. Then gradually add in the powdered sugar on low speed until combined. Add the milk, vanilla, mint extract, and salt, and beat on medium speed until smooth.

Sandwich two mini cakes with the buttercream and then roll in the crushed candy canes. Enjoy!

Recipe from the book Whoopie Pies by Sarah Billingsley and Amy Treadwell.


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