Chocolate Peppermint Whoopie Pies

• 2 cups Flour
• 1/2 cups Cocoa Powder (preferably Dutch Process)
• 1 teaspoon Instant Espresso
• 1 teaspoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Kosher Salt
• 1 stick Unsalted Butter, Softened At Room Temperature
• 1 cup Sugar
• 1 whole Large Egg
• 1 teaspoon Vanilla Extract
• 1 cup Milk
• FOR THE FILLING:
• 3 sticks Unsalted Butter, Softened At Room Temperature
• 1-1/2 cup Powdered Sugar
• 2 cups Marshmallow Fluff
• 1/2 teaspoons Kosher Salt
• 3/8 teaspoons Peppermint Extract
• 4 whole Crushed Candy Canes, For Decorating

1. Preheat oven to 350u0b0F. Line a baking sheet with a silpat or parchment paper; or lightly grease a whoopie pie pan.
2. In a large bowl, sift together flour, cocoa, espresso, baking powder, baking soda and salt. Using a standing mixer or bowl and hand mixer, beat together butter and sugar over medium speed until light and fluffy, 2-3 minutes. Add in egg and vanilla, and beat to combine. Alternately stir in flour and milk over low speed, in 3 additions each.
3. I used a whoopie pie pan and a 1-tablespoon sized scoop to make my cakes. I scooped 1 heaping tablespoon of batter into each cavity of the prepared pan. Then, using an offset spatula, I smoothed out the batter as even as possible.
4. After some research, I believe there are two ideal methods for forming the cakes:
5. 1. Chill the batter in the fridge for at least 30-60 minutes, or until firm. Scoop heaping tablespoon sized portions onto a prepared baking sheet or whoopie pie pan, spacing them 2 inches apart. Wet the tip of your finger or the back of a small spoon with water, and smooth out and slightly flatten the cakes.
6. 2. Transfer the batter into a piping bag, snip the tip and pipe 2-inch round circles of batter onto the prepared baking sheet or whoopie pie pan, each 2 inches apart. Pipe from the inside out in a flat, spiral pattern. Wet the tip of your finger or the back of a small spoon with water, and smooth out tops.
7. Bake in the center rack of the oven for 6-8 minutes or until a toothpick inserted into the center comes out clean. Repeat the process in batches with the remaining batter. Allow the cake to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. While cakes cool, prepare the filling. Using a standing mixer or bowl and hand mixer, beat together butter and sugar over medium speed until light and fluffy, 2-3 minutes. Stir in marshmallow fluff, salt and peppermint extract.
9. Scoop 1 1/2 tablespoon portions of filling onto the underside of a cooled cake. For the neatest results (I did not do this), use a piping bag and pipe filling in a circular pattern on the cake, working from the outside inwards. Top with another piece of cake to create a sandwich. Using a small spoon, sprinkle crushed candy cane pieces over the exposed filling, pressing gently to help them adhere. Repeat with remaining cakes. Sprinkle with powdered sugar, if desired. Enjoy.

flour, cocoa, espresso, baking powder, baking soda, kosher salt, butter, sugar, egg, vanilla, milk, filling, butter, powdered sugar, marshmallow fluff, kosher salt, canes

Taken from tastykitchen.com/recipes/desserts/chocolate-peppermint-whoopie-pies/ (may not work)