Chocolate Peppermint Whoopie Pies with Marshmallow Filling (Print version)

Soft chocolate peppermint whoopie pies sandwiched with fluffy marshmallow filling and rolled in crushed candy canes.

# Ingredients:

For the chocolate cakes

01 - 2 cups (250 g) all-purpose flour
02 - 1/2 cup (45 g) unsweetened cocoa powder, preferably Dutch-process
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon baking powder
05 - 1/2 teaspoon fine salt
06 - 1/2 cup (113 g) unsalted butter, softened
07 - 1/2 cup (100 g) granulated sugar
08 - 1/2 cup (105 g) packed light brown sugar
09 - 1 large egg, room temperature
10 - 1 teaspoon vanilla extract
11 - 1 cup (240 ml) buttermilk, room temperature

For the marshmallow filling

12 - 1/2 cup (113 g) unsalted butter, softened
13 - 1 1/2 cups (180 g) powdered sugar, plus more if needed
14 - 1 cup (85 g) marshmallow creme
15 - 1/2 teaspoon peppermint extract, plus more to taste
16 - 1/2 teaspoon vanilla extract
17 - Pinch of fine salt

For finishing

18 - 1/2 cup (60 g) finely crushed candy canes or peppermint candies

# Instructions:

01 - Preheat the oven to 350 F. Line two baking sheets with parchment paper and set out a wire rack for cooling.
02 - In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
03 - In a large bowl, beat the butter, granulated sugar, and brown sugar for 2-3 minutes, until creamy and slightly lighter. Beat in the egg and vanilla until smooth.
04 - Add the dry ingredients in three additions, alternating with the buttermilk. Mix on low just until combined, scraping the bowl as needed.
05 - Scoop rounded tablespoons of batter onto the prepared pans, spacing them about 2 inches apart. Bake for 9-11 minutes, until the tops spring back lightly and a toothpick comes out clean.
06 - Let the cakes cool on the pan for 5 minutes, then move them to a wire rack. Cool completely before filling.
07 - Beat the butter, powdered sugar, marshmallow creme, peppermint extract, vanilla, and salt for 2-3 minutes, until fluffy. Add more powdered sugar if the filling is too soft to pipe.
08 - Spread or pipe filling onto the flat side of half the cakes. Top with the remaining cakes and gently press. Roll the exposed filling edges in crushed candy canes.

# Good to know:

01 - Makes about 12 sandwich whoopie pies.
02 - Best served slightly chilled or after 10-15 minutes at room temperature.
03 - Use a cookie scoop for evenly sized cakes.

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