20 days of Cookies - Day 7

Day 7: Chocolate Peppermint Whoopie Pies

These little cake sandwiches look like a lot of work but I have an easy version that you'll want to make every year. Plus you can play around with flavors and colors too. I like to do reddish/pink frosting-filling with classic red and white crushed candy cane coating. But there are so many varieties of candy canes in stores these days that your options are endless. Of course, you could substitute a different cake flavor as well, like spiced or vanilla.

For cakes:

1 box devil's food cake mix

1 stick softened butter

3 eggs

For frosting filling:

1 stick butter (I use salted)

1 2/3 cups confectioners' sugar

1/2 tsp peppermint extract

2 cups marshmallow cream (fluff)

1 tsp red food coloring

Decorations:

Red and White striped candy canes crushed up finely

• To make the cakes, preheat oven to 350ºF. Line baking sheet with parchment paper. Combine all ingredients in a stand mixer until fully incorporated. Using an small-medium ice cream scoop, place cake batter 2 inches apart on baking sheet and bake for 15-20 minutes or until bouncing to the touch. Allow to cool completely.

• To make frosting combine all ingredients in stand mixer until smooth and fluffy.

• Assemble by spreading 1 inch thick frosting onto flat side of half the batch of chocolate cakes. Top with another cake. Immediately roll in crushed candy canes. Makes about 1 dozen pies.

(Photo credit: Maine's Cranberry Island Kitchen)