Chocolate and mint whoopie pie
Makes: 16-18 whoopie pies
- 2¼ cups all-purpose flour
- ¼ cup plus 2 tablespoons unsweetened cocoa powder
- 1½ tsp baking soda
- ½ tsp kosher salt
- ¼ tsp cream of tartar
- 12 Tbsp unsalted butter, softened
- 1¼ cups granulated sugar
- 2 large eggs
- ½ tsp vanilla extract
- 1 cup milk
- 1 pound cream cheese, at room temperature
- 16 Tbsp unsalted butter, softened
- 2 cups confectioners sugar
- 1½ Tbsp vanilla extract
- Pinch of kosher salt
- Pinch of cinnamon
- Crushed candy canes
Place racks in the upper and lower thirds of the oven. Preheat the oven to 350 degrees. Line two baking sheet with parchment paper and set aside.
To make the cake
Add the flour, cocoa powder, baking soda, salt, and cream of tartar to a medium bowl. Whisk until the ingredients are well combined.
In a large bowl, beat together the butter and sugar until light and fluffy using a hand mixer or standing mixer. Add in the vanilla and eggs and beat well. Turn the mixer to low, and slowly beat in the dry ingredients alternating with the milk, until well mixed.
Use an ice cream scoop or large cookie scoop (about 2 tablespoons) to scoop batter onto each baking sheet. Keep the cakes about 2 inches apart. Place the baking sheets in the oven (upper and lower thirds) and bake for 10-12 minutes, or until risen and full cooked. Be sure to switch the pans halfway through to ensure even baking. Transfer to a cooling rack and repeat with the rest of the batter.
To make the filling
Add the cream cheese, butter, confectioners sugar and vanilla extract to a large bowl and beat until well blended and fluffy.
Add about 3 tablespoons of the filling to half of the cake rounds, spreading the filling to the edges of the cake. Cover each filled half with the remaining half. Roll the edges in the crushed candy canes.
Adapted from Food & Wine
These are best on the day they are made. The tops will get sticky on day two, but they will still be delicious.