Candy Cane Chocolate Whoopie Pies

  • Prep Time 15 min
  • Cook Time 45 min
  • Serves: 10

Ingredients

  • 1 cup all-purpose flour 250 mL
  • 1/4 cup cocoa powder 60 mL
  • 1 tsp baking soda 5 mL
  • 1/2 tsp salt 2 mL
  • 3/4 cup + 2 tbsp (30 mL) milk, divided 175 mL
  • 1 tsp Pure vanilla extract 5 mL
  • 3/4 cup unsalted butter, room temperature, divided 175 mL
  • 1/2 cup packed brown sugar 125 mL
  • 1 egg 0
  • 1/4 tsp pure mint extract 1 mL
  • 2 cups icing sugar 500 mL
  • 3/4 cup crushed or chopped candy canes (approx. 12 large), divided 175 mL

Directions

  • Step 1

    Preheat oven to 350°F (180°C). In a bowl, sift together flour, cocoa, baking soda and salt. Set aside. In a measuring cup, stir together 3/4 cup (175 mL) milk and vanilla. Set aside.

  • Step 2

    Using an electric mixer (stand or hand-held), cream together 1/4 cup (60 mL) butter and the brown sugar until pale and fluffy, 3 to 5 min., then add egg. Reduce speed to low and alternately add portions of the dry ingredients and milk mixture, occasionally scraping down sides of bowl, finishing with dry ingredients. Beat just until a smooth batter forms.

  • Step 3

    Using a tablespoon, portion out level spoonfuls of batter and place mounds, spaced about 1 1/2 in. (4 cm) apart, on 2 parchment paper-lined baking sheets. Bake for 11 min., rotating baking sheets halfway through. Transfer pies to a wire rack and cool completely.

  • Step 4

    Meanwhile, make the filling. Using the mixer, whip remaining butter until fluffy, then add mint extract and remaining milk. With the mixer on low, gradually add icing sugar, occasionally scraping down sides of bowl. Beat until fluffy, about 4 min. Cover and set aside.

  • Step 5

    Fold 1/4 cup (60 mL) crushed candy canes into the filling. Sandwich level tablespoons of filling between 2 pies, spreading to the edges. At this point, they can be refrigerated overnight in a parchment paper-lined airtight container, with parchment between pies if they are stacked. Just before serving, dab filling edges into remaining candy cane and lightly pat pieces into place. Transfer to a platter and serve immediately.

Tip

Filling Switch-up: Add 1 tsp (5 mL) rum extract instead of mint extract to the filling and roll edges in 1⁄2 cup (125 mL) toasted shredded coconut instead of candy cane.

Rate 1 Star2 Stars3 Stars4 Stars5 Stars

Nutrition Facts

  • Nutrition Description Per serving (2 whoopie pies)
  • Calories 230
  • Fat 10 g
  • Saturated Fat 6 g
  • Carbs 33 g
  • Sugar
  • Protein 2 g
  • Cholesterol 40 mg
  • Fibre 1 g
  • Sodium 180 mg
  • Potassium