Chocolate Peppermint Whoopie Pies
Yield: About 20 whoopie pies
A Christmas spin on a popular New England treat, Chocolate Peppermint Whoopie Pies have a refreshing peppermint-marshmallow cream filling, and are just the right size for small hands.
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- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon table salt
- 1/2 cup vegetable shortening (or butter)
- 1 cup granulated sugar
- 1 cup buttermilk
- 1 large egg
- 1 teaspoon vanilla extract
Instructions:Preheat the oven to 350 degrees and line two baking sheets with parchment. Set aside. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large bowl, cream together the shortening and sugar. Add the egg and vanilla and mix until combined. Continue to mix on low speed while alternately adding the buttermilk and flour mixture. Stop to scrape the sides of the bowl with a rubber spatula as needed.
Spoon heaped tablespoons of batter roughly 3 inches apart onto the prepared baking sheets (a small cookie scoop works well here). Bake for 10 minutes or until the tops are puffed and a toothpick inserted into the center of one of the cakes comes out clean. Transfer to a wire rack to cool completely.
- 1 cup vegetable shortening (or butter)
- 2 cups powdered sugar
- 2 cups Marshmallow Fluff
- 1 teaspoon peppermint extract