Description
Delightfully festive Chocolate Chip Whoopie Pies featuring a rich chocolate cake base with a creamy peppermint-infused cream cheese filling studded with mini chocolate chips. Perfectly soft and indulgent, these treats are great for holiday gatherings or anytime you crave a minty chocolate dessert.
Ingredients
For the Cake:
- 1 box Chocolate Cake Mix
- 1 (3.4 ounce) box Instant Chocolate Pudding Mix
- 1/2 cup Unsalted Butter, softened
- 3 large Eggs
- 1/2 cup Water
For the Filling:
- 4 ounces Cream Cheese, softened
- 1/2 cup Unsalted Butter, softened
- 2 3/4 cups Powdered Sugar
- 1 teaspoon Peppermint Extract
- 1 drop Green Food Coloring Gel
- 1/2 cup Mini Chocolate Chips
- 1-2 tablespoons Milk (optional, for thinning filling)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Place a Silpat baking mat on a large baking sheet and set aside to create a non-stick surface for baking the whoopie pies.
- Make the Cake Batter: In a large mixing bowl, combine the chocolate cake mix, instant chocolate pudding mix, softened butter, eggs, and water. Beat the ingredients together for about 3 minutes until the batter is smooth and well blended, scraping down the sides of the bowl as needed to incorporate all ingredients evenly.
- Scoop and Bake: Using a 2-tablespoon scoop, drop dollops of batter onto the prepared Silpat-lined baking sheet, spacing them 3 to 4 inches apart to allow room for spreading. Bake in the preheated oven for 14 minutes. Once baked, allow them to cool completely on the baking mat before assembling the pies.
- Prepare the Filling: In a separate bowl, beat together the softened cream cheese and butter until smooth and creamy. Gradually add powdered sugar, peppermint extract, and green food coloring gel, beating well until the mixture is fluffy. Fold in the mini chocolate chips gently. Add milk 1 tablespoon at a time if you need to thin the filling to spreadable consistency.
- Assemble the Whoopie Pies: Pair similarly sized cake rounds and spread or pipe the peppermint cream cheese filling onto one side of each pair using a Ziploc bag with a snipped corner or a piping bag. Press the pairs gently together. Store the assembled whoopie pies in an airtight container in the refrigerator to keep fresh and enjoy chilled.
Notes
- Make sure the cake rounds are completely cool before adding the filling to prevent melting.
- Optional milk in the filling can be added to adjust consistency for easier spreading or piping.
- Using a Silpat baking mat or parchment paper prevents sticking and helps with easy removal.
- For extra festive presentation, consider dusting finished whoopie pies with powdered sugar or drizzling melted chocolate over them.
- Store in an airtight container refrigerated for up to 4-5 days for best freshness.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
