Nancy’s festive Christmas Whoopie Pies are hands down one of the best treats you’ll bake during the holidays. And I’m sure you can see why. Soft, sweet chocolate cakes sandwich a delicious layer of peppermint flavored frosting that’s the perfect balance to the cake. And the edges are coated in festive sugar to give them an extra pop of fun and sweetness.

And despite how impressive they look they’re actually very simple. It all starts with a cake mix, meaning you can whip these up in no time. If you’re looking for a new recipe for your Christmas cookie plates look no further than these whoopie pies!

 

Ingredients

1 (18.25-ounce) package devil’s food cake mix

3/4 cup water

1/2 cup vegetable oil

3 eggs

1 cup milk

5 tablespoons all-purpose flour

1 1/4 cups granulated sugar

1 cup vegetable shortening

2 teaspoons peppermint extract

1 cup to 2 cups confectioners’ sugar

Red and green decorating sugar
Instructions

Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.

In large bowl, combine cake mix, water, oil, and eggs; beat with an electric mixer on low speed until well blended. Drop batter by tablespoonfuls (just eyeball this) onto prepared baking sheets.

Bake 8 to 10 minutes, or until toothpick inserted in center comes out clean. Let cool slightly then remove to wire rack to cool completely.

In saucepan, combine milk and flour and cook over medium-high heat, stirring constantly until thick paste forms; let cool.

In medium bowl, beat granulated sugar and shortening until fluffy; stir in peppermint extract then add cooled flour mixture and beat until doubled in volume. Add 1 cup confectioners’ sugar and beat until mixture is stiff, adding more if needed.

Turn half cooled cakes over on their backs then spoon a dollop of filling onto each. Place remaining cakes on top of filling, forming sandwiches. Sprinkle the filling with decorating sugar, then serve or refrigerate until ready to serve.

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Quick tip: Make sure to give some room between each whoopie pie while baking as they’ll spread a little.

Recipe and image courtesy of Mr. Food.