Chocolate peppermint whoopie pies

Chocolate peppermint whoopie pies are awesome. I could stop there, but I won’t, because maybe some of you don’t know the awesomeness that is a whoopie pie. A whoopie is basically a cake and frosting sandwich. And they are f’ing spectacular.

Whoopie pies can be made in all kinds of flavors – pumpkin with maple cream cheese filling is my personal favorite – I figured why the hell not do one for the holidays. And what is more Christmas than chocolate and peppermint together at the holidays? Nothing that’s what.

Since it is the holidays and I am on my eighth day of holiday baking, it is a good a day as any to take a little help from cake mix. That’s right boxed cake mix, and I do not give a sh-t. Putting on Christmas for five kids is exhausting, and I will take the help where I can get it. 


Chocolate peppermint whoopie pies

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


For the cakes

  • one box chocolate cake mix
  • 3/4 cup of water
  • 1/2 cup of oil
  • three Eggs
  • one teaspoon peppermint extract
  • 1/4 teaspoon of salt

For the frosting

  • one stick of softened butter try to use unsalted
  • two cups of powdered sugar
  • teaspoon of vanilla bean paste
  • sprinkle of salt if you use unsalted butter
  • tablespoon of heavy cream lukewarm


  1. Preheat oven to 350 degrees. Mix all the ingredients in a stand mixer or large bowl with hand mixer. Mix until combined. Pu a piece of parchment or foil onto a cookie sheet. Either scoop with a small ice cream scooper the batter or place batter (it is very thick) into a piping bag and pipe small rounds of batter onto the lined cookie sheet. Make sure to out each one a few inches apart. Bake for 10 minutes. Cool on the cookie sheet for 5 minutes before moving to a cooling rack to completely cool.
  2. To make the frosting beat butter in a stand mixer with a whisk attachment for about one minute. Turn off and add powdered sugar. Start mixer again and SLOWLY beat until combined. Beat until light and fluffy about 10 minutes. Add vanilla paste and tablespoon of heavy cream and continue to beat until combined.
  3. When cakes are cooled, pipe frosting on the bottom side of half the cakes and top with other cakes.

Follow my blog with Bloglovin


Leave a Comment

Your email address will not be published. Required fields are marked *