Chocolate Peppermint Whoopie Pies
Nutrition Facts
12 Serving Per Container
Serving size 1 ea
| Amount Per Serving | ||
|---|---|---|
|
Calories |
370 |
|
| % Daily Value* | ||
| Total Fat 16 g | 21% | |
| Saturated Fat 7 g | 33% | |
| Cholesterol 50 mg | 16% | |
| Sodium 330 mg | 14% | |
| Total Carbohydrate 68 g | 25% | |
| Dietary Fiber 1 g | 3% | |
| Sugars 48 g | ||
| Includes Added Sugars 47 g | 95% | |
| Protein 3 g | ||
| Vitamin D | 0% | |
|---|---|---|
| Calcium | 6% | |
| Iron | 10% | |
| Potassium | 2% | |
Ingredients
- 1 package Devils Food Chocolate Cake Mix
- 2 Eggs, lightly beaten
- 1/3 cup Oil
- 6 oz Marshmallow Cream
- ½ cup Unsalted Butter, softened
- 1 tsp Vanilla Extract
- 8 oz Confectioner's Sugar
- 2-3 tbsp Water
- 8 Candy Canes, crushed
Method of Preparation
Step 1
Preheat oven to 350°F and line a cookie sheet with parchment paper or a baking mat.
Add cake mix, eggs, and oil to a bowl and mix with a hand mixer on low.
Step 2
Scoop into 24 - 1 inch balls and flatten on the baking sheet.
Bake for 8-10 minutes. Remove immediately from cookie sheet and cool on a wire rack.
Step 3
In a bowl, beat marshmallow, softened butter and vanilla with a hand mixer until creamy.
Gradually add sugar. If frosting is too thick, gradually add 1 tbsp of water at a time.
Step 4
Spread frosting inside 12 cookies.
Step 5
Top with the remaining cookies, lightly pressing down.
Step 6
Using a food processor, crush candy canes.
Spread pieces out on a plate or parchment paper. Roll edges of each whoopie pie in the candy pieces.
