Description
Delicious chocolate whoopie pies filled with creamy marshmallow frosting and a touch of peppermint.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour (spooned and leveled)
- ½ cup (45 g) natural unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon 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)
- 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
- 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.
- Cream butter and brown sugar. In a large bowl with an electric mixer, cream together the butter and brown sugar for 1 to 2 minutes, or until combined.
- Add egg and vanilla. Mix in the egg and vanilla until fully combined. Scrape down the bowl as needed.
- 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.
- 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 cookies to a wire rack to cool completely.
- Make the frosting. In a stand mixer fitted with a paddle attachment, cream the butter until smooth, about 1 to 2 minutes. Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth. 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.
- 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. Top with a second cookie to make a sandwich by gently pressing the two cookie rounds together and pressing the frosting to the edge. Roll in crushed candy canes if using.
Notes
- For best results, ensure all ingredients are at room temperature before starting.
- Store assembled whoopie pies in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pie
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg