Description
These Easy Chocolate Peppermint Whoopie Pies combine the rich, fudgy flavor of devil’s food cake with a creamy, minty filling to create a festive and delicious treat perfect for the holiday season. Soft, chocolatey cake rounds sandwich a fluffy peppermint cream, enhanced with the crunch of crushed candy canes for an irresistible texture contrast.
Ingredients
Scale
For the Cake:
- 1 pkg devil’s food cake mix (15.25 oz)
- 2 eggs (lightly beaten)
- 1/3 cup vegetable oil
For the Filling:
- 2 cups confectioners sugar
- 2/3 cup vegetable shortening (I used Crisco)
- 1 cup marshmallow cream
- 1 Tbsp milk
- 1/2 tsp peppermint extract
- 12 candy canes (crushed)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
- Make Cake Batter: In a large bowl, mix the devil’s food cake mix, lightly beaten eggs, and vegetable oil until well combined and smooth.
- Pipe or Scoop Batter: Using a spoon or piping bag, drop rounded tablespoons of batter onto the prepared baking sheets about 2 inches apart to allow room for spreading.
- Bake the Cake Rounds: Bake in the preheated oven for 8-10 minutes, or until the tops spring back when lightly touched and a toothpick inserted comes out mostly clean.
- Cool the Cake Shells: Remove from oven and allow the cake rounds to cool completely on wire racks to ensure the filling does not melt.
- Prepare Peppermint Filling: In a medium bowl, beat together confectioners sugar, vegetable shortening, marshmallow cream, milk, and peppermint extract until smooth, fluffy, and well combined.
- Assemble Whoopie Pies: Spread a generous amount of peppermint filling onto the flat side of one cake round. Top with another cake round to form a sandwich.
- Dip in Crushed Candy Canes: Roll or sprinkle the edges of the filling in crushed candy canes to add a festive crunch and peppermint pop.
- Chill and Serve: Place the finished whoopie pies in the refrigerator for 30 minutes to set the filling before serving. Enjoy these festive treats chilled or at room temperature.
Notes
- For best results, ensure the cake rounds are completely cooled before adding the filling to prevent melting.
- Use room temperature eggs and shortening for easier mixing.
- To crush candy canes, place them in a sealed plastic bag and gently hit with a rolling pin.
- These whoopie pies can be stored in an airtight container in the refrigerator for up to 5 days.
- Optional: Add a few drops of red food coloring to the filling for a festive swirl.
