Mini Peppermint Whoopie Pies w/ Peppermint Buttercream Frosting

Just before Christmas, I spent a couple weeks sorting through a ridiculous pile of recipes that I've been compiling all year.  As a self-described food-blog aficionado, this was no small task. I then spent a week baking the finalists.  Of everything I made that week, these were by FAR the most delicious.  If you don't have candy canes to crush and coat the edges with, it's fine to skip.  But if you have any leftover from Xmas, by all means, use them!  This recipe would also make lovely cupcakes...

Whoopie Ingredients:

1 2/3 cups white flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 TB unsalted butter, room temperature

4 TB Crisco

1 cup dark brown sugar

1 egg

1 1/2 teaspoons vanilla extract or vanilla bean paste

1 cup whole milk

Peppermint Buttercream Frosting:

2 cups powdered sugar

4 TB unsalted butter, room temperature

3 TB heavy cream

2 teaspoons vanilla extract (I use vanilla bean paste for a richer flavor)

1/2 - 1 teaspoon peppermint extract, or more to taste

1/2 teaspoon salt

Directions: 

Preheat oven to 375 degrees.  If you are using baking sheets, line them with baking paper and lightly grease.  I used a mini whoopie pan, similar to this but smaller, and I can't recommend these pans enough--  They keep the batter from spreading too thin.  Regardless of the type of pan you use, be sure to lightly grease as they will stick.

In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt.  In a stand mixer fitting with the paddle or whisk attachment, beat the butter, crisco and brown sugar on low until combined.  Increase speed to medium and beat until fluffy and smooth, about 4 minutes.  Add the egg and vanilla and beat another 3-4 minutes.

Reduce speed to low and add half the flour mixture and half the milk, until combined.  Scrape the bowl, and add remaining flour mixture and milk.  Beat until fully combined.

For full-size whoopie pies: Drop 1 TB of batter onto prepared sheets, repeating at least 3" apart.  Bake one sheet at a time for 9-10 minutes or until cakes spring back when touched.  Let cool 5-10 minutes and transfer to a wire rack.

For mini whoopie pies: Drop 1 teaspoon onto prepared sheets, 3" apart.  Bake 6-9 minutes, until cakes spring back when touched.  Let cool before transferring to a wire rack.

For cupcakes/mini cupcakes: Fill liners 3/4 full.  Bake 10-20 minutes (depending on size), until a toothpick inserted comes out clean.  Let cool on wire racks.

Meanwhile, make the frosting.  Using your stand mixer, beat the powdered sugar and butter beginning on low and increasing to medium speed, until the mixture is crumbly (~1 minute).  Add the cream, vanilla, peppermint and salt, and beat on high for 4-5 minutes.

Then assemble!  I used a piping bag, but feel free to spoon it on.  If you have leftover candy canes, place them in a ziploc bag and beat them with a rolling pin until desired size.  Then simply roll the whoopie pies and voila!  Alternatively, you can sprinkle it on top of your cupcakes.  It's definitely worth the extra step!

Adapted from Brown Eyed Baker