Cooklist AI

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; 1/2 teaspoon pure vanilla extract; 1 tablespoon pure vanilla extract; 2 cups confectioners' sugar; 1/8 teaspoon kosher salt; 1 1/2 teaspoons baking soda; 1/2 teaspoon kosher salt; 1/4 teaspoon cream of tartar; 1 1/4 cups sugar; 2 large eggs; 1 pound cream cheese, at room temperature; 1 cup whole milk; 1/2 cup crushed candy canes; 1/4 cup unsweetened cocoa powder; 3/4 cup unsalted butter, softened; 1 cup unsalted butter, softened

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

Ingredients

CAKE

20 SERVINGS

2 1/4 cups all-purpose flour

1/2 tsp pure vanilla extract

1 1/2 tsp baking soda

1/2 tsp kosher salt

1/4 tsp cream of tartar

1 1/4 cups sugar

2 large eggs

1 cup whole milk

1/4 cup unsweetened cocoa powder

3/4 cup unsalted butter

softened

FILLING

1 tbsp pure vanilla extract

2 cups confectioners sugar

1/8 tsp kosher salt

1 lb cream cheese

at room temperature

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.

Health Info

Macros

48g

CARBS

25g

FAT

PROTEIN

Allowed on these diets