Chocolate Peppermint Whoopie Pies

Happy Monday! I wanted to make a fun holiday-themed treat over the weekend so I tried my hand at these chocolate whoopie pies with peppermint buttercream filling. They were the perfect wintery combo of chocolate and candy cane mint and I added some fun candy cane sprinkles I found in the baking aisle at Shaw's for decoration.  I don't find whoopie pies to be very photogenic, so I only have a few photos, but I hope you enjoy! :)

Chocolate Whoopie Pies with Peppermint Buttercream Filling

makes 13 big whoopies

adapted from Brown Eyed Baker

For the cakes...

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

1. Preheat oven to 375 degrees F. Line 3 or 4 baking sheets with parchment paper.
2. Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl and set aside.
3. In the bowl of your stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on low speed until just combined.
4. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes.
5. Add the egg and vanilla and beat for another 2 minutes.
6. Add one third of the dry mixture alternating with half of the milk stand mixer and beat on low until just incorporated. Alternate until everything has been added and scrape down the sides of the bowl while mixing. Beat until just combined.
7. Drop a heaping spoonful of batter onto the prepared baking sheets and repeat, spacing them at least 3 inches apart. Bake for about 10 minutes or until the cakes spring back when pressed gently.
8. 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.

For the peppermint buttercream...

• 4 cups powdered sugar
• 1 stick unsalted butter, at room temperature
• 6 tablespoons heavy cream
• 4 teaspoons vanilla extract
• 1 teaspoon peppermint extract
• 1 teaspoon salt
• Crushed candy canes or sprinkles to garnish

1. In the bowl of your stand mixer fitted with the paddle attachment, beat the butter on medium for a couple minutes.
2. Add the heavy cream, vanilla, peppermint extract, and salt and beat on high until smooth, about 3 minutes.
3. Slowly add in the powdered sugar, one cup at a time, until frosting reaches a nice, thick consistency. Keep scraping down the sides of the bowl with each addition.
4. Spread or pipe filling onto the flat side of one cake. Top it with another cake, flat-side down. Repeat wit the rest of the cakes and filling. Roll the edges in crushed candy canes or sprinkles.