Chocolate Peppermint Whoopie Pies
Ingredients
- FOR THE CAKE:
- 1 cup butter
- 2 cups sugar
- 4 eggs
- 2 cups flour
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking soda
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 3 1 ounce squares unsweetened chocolate, melted in 2/3 cup water
- mini muffin top pan s
- FOR THE PEPPERMINT BUTTERCREAM:
- 2 sticks unsalted butter softened
- 6 cups confectioners suger
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1/3 cup crushed candy cane pieces
Instructions
- FOR THE CAKE:
- Preheat oven to 375 degrees.
- In the bowl of your electric stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. In a separate bowl, sift together flour and salt. In another separate bowl, mix together buttermilk and baking soda. Alternately, add with flour mixture to creamed mixture, starting and ending with flour. Add vanilla and melted chocolate with water - stir until smooth. Pour batter into well-greased mini muffin top pan. You will need to work in batches. Bake for 10 minutes or until toothpick comes out clean.
- Let rest in pan for 2 minutes, then carefully remove from pan and let cool on baking rack.
- FOR THE PEPPERMINT BUTTERCREAM:
- In the bowl of an electric or stand mixer, add softened butter, milk, vanilla extract, peppermint extract and 2 cups confectioners sugar. Start speed on low and mix until combined. Add confectioners sugar one cup at a time, mixing well after each addition, until buttercream is thick and has a frosting texture.
- TO ASSEMBLE, place a teaspoon size dollop of peppermint buttercream on the flat side of a cake half. Top the buttercream dollop with a second half, flat side facing frosting.
- Place in a parchment lined, air tight container. Best if stored in the refrigerator and will stay fresh for 7 days.
