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Candy Cane Chocolate Whoopie Pies with Creamy Vanilla Filling

Name: Candy Cane Chocolate Whoopie Pies with Creamy Vanilla Filling
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Ingredients: 2 1/4 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon pure vanilla extract; 1 tablespoon pure vanilla extract; 1/2 teaspoon kosher salt; 1 1/2 teaspoons baking soda; 1/8 teaspoon kosher salt; 1 1/4 cups sugar; 2 large eggs; 1 pound cream cheese, at room temperature; 2 cups confectioners' sugar; 3/4 cup unsalted butter, softened; 1 cup unsalted butter, softened; 1/2 cup crushed candy canes; 1/4 teaspoon cream of tartar; 1 cup whole milk

Enjoy these scrumptious Candy Cane Chocolate Whoopie Pies with Creamy Vanilla Filling that add a perfect twist to the traditional whoopie pie. Soft, cakey chocolate cookies sandwich a delectable vanilla cream cheese filling with a hint of crushed candy cane for a delightful crunch.



39 min

TOTAL TIME

435

CALORIES

$0.59

PER SERVING

Candy Cane Chocolate Whoopie Pies with Creamy Vanilla Filling

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Ingredients

CAKE

20 SERVINGS

2 1/4 cups all purpose flour

1/4 cup unsweetened cocoa powder

1/2 tsp vanilla extract

1/2 tsp kosher salt

1 1/2 tsp baking soda

1 1/4 cups sugar

2 large eggs

3/4 cup unsalted butter

softened

1/4 tsp cream of tartar

1 cup whole milk

FILLING

1 tbsp vanilla extract

1/8 tsp kosher salt

1 lb cream cheese

at room temperature

2 cups confectioners sugar

1 cup unsalted butter

softened

1/2 cup crushed candy canes

Directions

CAKE

15 min

PREP TIME

24 min

COOK TIME

39 min

TOTAL TIME

Preheat the oven to 350°F and line 2 large baking sheets with parchment paper.

In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, kosher salt, and cream of tartar.

In a large bowl, using a handheld electric mixer, beat the softened unsalted butter with the sugar at medium speed until fluffy, about 2 minutes.

Beat in the eggs and pure vanilla extract.

At low speed, beat in the dry ingredients, milk, and chocolai powder in 3 alternating additions; scrape down the side and bottom of the bowl as necessary.

Using a 2-tablespoon ice cream scoop, scoop 10 level mounds of batter onto each baking sheet, about 2 inches apart.

Bake the cakes in the lower and upper thirds of the oven for about 12 minutes, until risen; shift the pans from top to bottom and front to back halfway through baking.

Transfer the cakes to racks and let cool completely. Repeat with the remaining batter, allowing the baking sheets to cool between batches.

FILLING

In a large bowl, using an electric mixer, beat the cream cheese, softened unsalted butter, confectioners' sugar, pure vanilla extract, and kosher salt until thick and smooth, 1 to 2 minutes.

FINISH WITH

Scoop 3 tablespoons of the filling onto the flat side of half of the cooled cakes.

Close with the remaining cakes, pressing the filling to the edges.

Roll the edges in crushed candy canes and serve.