Chocolate and peppermint might be one of my favorite flavor combinations during the holiday season. Well, actually, it might just be one of my favorite flavor combinations year round, let's be serious. :)
I made these deeelicious whoopie pies for a holiday party this past weekend. And they were a huge hit!! The cakes were light and airy, yet moist, and the peppermint buttercream filling had just the right amount of mint flavor and, in my opinion, the filling is what really made these whoopie pies the hit that they were. If you love chocolate and peppermint like I do, you are doing to love these. I promise!!
The recipe is from a handy dandy, awesome little whoopie pie cookbook a friend gave me:
This cookbook has made an appearance on the blog before too, back when I made zucchini whoopie pies with a maple filling. What I like about this book is that it has many different cake recipes ("cake" meaning cookie) and many different filling recipes, and then you can mix n' match flavors as much as your little heart desires! In case I haven't mentioned it, this chocolate and peppermint combo was a real winner (oh wait, have I already said that??).
Ingredients for chocolate whoopie pie cakes:
-1 and 2/3 cups all-purpose flour
-2/3 cup unsweetened cocoa powder
-1 and 1/2 tsp. baking soda
-1/2 tsp. salt
-4 Tbsp. unsalted butter, at room temperature
-4 Tbsp. vegetable shortening
-1 cup packed dark brown sugar
-1 large egg
-1 tsp. vanilla extract
-1 cup milk (I used 1%)
Preheat oven to 375 degrees. Line two baking sheets with parchment paper. Sift together the flour, cocoa powder, baking soda, and salt. In the work 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.
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 1/2 cup milk and beat until completely combined.
Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely. Makes about 48 two-inch cakes (says the book!). I made about 36 cakes (so 18 sandwiches), but mine were more like 2 and 1/2 inches wide.
Ingredients for the peppermint buttercream filling:
-2 cups confectioners' sugar
-4 tablespoons unsalted butter, at room temperature
-3 tablespoons heavy cream (whipping cream)
-2 tsp. vanilla extract
-1/2 tsp. mint extract
-1/2 tsp. salt
In the bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners' sugar and butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, mint extract, and salt and beat on high until smooth, about 3 minutes.
Spread a generous tablespoon of the buttercream filling on one cake, and top with another cake of roughly the same size. If desired, sprinkle with colored sprinkles or crushed candy canes.
After writing this post, I really want to just go make another batch of these!!