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Peppermint Whoopie Pies

A festive holiday twist on traditional whoopie pies.
Course Dessert
Cuisine American
Prep 20 minutes
Cook 10 minutes
Total 30 minutes
Servings 24 whoopie pies
Calories 159 kcal
Author Michelle

Ingredients

For the Cakes:

  • 1-2/3 cups all-purpose flour
  • 2/3 cup unsweetened cocoa powder
  • teaspoons baking soda
  • ½ teaspoon salt
  • 4 tablespoons unsalted butter at room temperature
  • 4 tablespoons vegetable shortening
  • 1 cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup milk

For the Filling (Peppermint Buttercream):

  • 2 cups powdered sugar
  • 4 tablespoons unsalted butter at room temperature
  • 3 tablespoons heavy cream
  • 2 teaspoons vanilla extract
  • ½ teaspoon peppermint extract
  • ½ teaspoon salt
  • Crushed candy canes to garnish
US Customary - Metric

Directions

  1. Make the Cake: Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
  2. Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
  3. Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and ½ cup milk and beat until completely combined.
  4. Drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 3 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
  5. Make the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the powdered sugar and the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, peppermint extract, and salt and beat on high until smooth, about 3 minutes.
  6. Assemble the Whoopie Pies: Spread filling onto the flat side of one cake using a knife or spoon. (Alternatively, you can use a pastry bag with a round tip to pipe the filling onto the cakes, which will give you a smoother, neater presentation.) Top it with another cake, flat-side down. Repeat wit the rest of the cakes and filling. Roll the edges in crushed candy canes.
  7. Whoopie pies are best eaten within a day of making them. Store in a wide, shallow container arranged in a single layer for up to 3 days. You can also wrap them individually in plastic wrap.
Nutrition Facts
Peppermint Whoopie Pies
Amount Per Serving
Calories 159 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 20mg7%
Sodium 176mg8%
Potassium 66mg2%
Carbohydrates 23g8%
Sugar 20g22%
Protein 1g2%
Vitamin A 170IU3%
Calcium 26mg3%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.