Candy cane whoopie pies are made with little chocolate-flavoured cakey cookies sandwiched together with a mint frosting and finished with crushed candy canes.
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📖 Recipe
Candy Cane Chocolate Whoopie Pies
Christmas whoopie pies made with chocolate whoopie pie cakes filled with frosting and topped with crushed candy canes for a festive holiday treat.
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Ingredients
- 250 grams bleached all-purpose flour
- 45 grams Cacao Barry extra brute cocoa powder
- 1 teaspoon baking soda
- 2.5 mL baking powder
- 2.5 mL Diamond Crystal fine kosher salt
- 57 grams unsalted butter room temperature
- 200 grams granulated sugar
- 2 large egg(s)
- 188 mL buttermilk (1 % fat)
- 5 mL pure vanilla extract
- 115 grams unsalted butter room temperature
- 125 grams icing sugar
- 7.5 mL pure vanilla extract
- 20 Miniature peppermint candy canes crushed
Instructions
- Preheat the oven to 350°F (175 °C). Line a couple of baking sheets with parchment paper and set aside for later.
- Sift together the flour, cocoa powder, baking soda, baking powder and salt into a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with a paddle attachment, cream together the butter and the sugar.
- Add the eggs, one at a time, along with the 1 teaspoon vanilla, scraping down the sides when necessary and beating well between additions.
- Add the sifted flour mixture alternately with the buttermilk, scraping down the sides of the bowl. Continue beating just until mixed (do not overbeat).
- Dollop heaping tablespoonfuls on the prepared pans, smoothing the tops and sides with your spoon and being sure to space them about 1.5 inches apart.
- Bake for about 10 minutes (you can check that they are done by inserting a toothpick into the center of one—make sure it comes out clean).
- Let chocolate cookies cool for a minute before transferring them to a wire rack to cool completely.
- When the cookies are cool, prepare the filling by beating together the butter with the icing sugar and 1.5 teaspoon vanilla, in the bowl of an electric mixer fitted with the paddle attachment. Beat until the filling is light and fluffy, about 3 minutes.
- To assemble the whoopie pies, spread a heaping tablespoon of the filling on the flat side of one cookie, and top with another. Roll the edges in crushed candy cane. Whoopie pies are best enjoyed the day they are made.
Notes
- This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
- For the cocoa powder, I used Cacao Barry Extra Brute, a cocoa powder available on Amazon
Nutrition
Calories: 255kcal
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Aimee @ Simple Bites says
SOOO festive and YUM! I may have to alter my sweets menu for the holidays. 😉
Merry Christmas to you and yours and a Happy New Year! (is it to early for the new year's wishes? Hmm. )
Medeja says
Such a great idea to decorate whoopie pies like this! Makes them look so festive!
Melissa@EyesBigger says
Love these pretty photos!