George Brown Polytechnic is located on the traditional territory of the Mississaugas of the Credit First Nation and other Indigenous peoples who have lived here over time. We are grateful to share this land as treaty people who learn, work and live in the community with each other.
Let’s be honest, who doesn’t love a whoopie pie? In Chef Elegino’s recipe, espresso powder and sour cream help elevate the flavours in this delicious chocolate, peppermint and candy cane holiday treat.
Watch as Chef Elegino takes you through his recipe, step-by-step, with some helpful kitchen tips added in for good measure!
Ingredients
240g (1 ¾ cup) All-purpose flour
55g (½ cup) Dutched cocoa powder
1g (1 tsp) Espresso powder
4g (1 tsp) Baking soda
5g (1 tsp) Salt
120g (½ cup) Unsalted butter
220g (1 cup) Dark brown sugar
1 Large egg
15g (1 tbsp) Pure vanilla extract
225g (3/4 cup + 3 tbsp) Sour cream
For the candy cane peppermint cream cheese frosting
150g (2/3 cup) Unsalted butter
250g (1 cup) Cream cheese
500g (4 ½ cups) Powdered sugar
2-3 tsp Peppermint extract (to taste)
Crushed candy cane pieces
Procedure
- Cream together butter, sugar, salt, & vanilla until fully combined.
- Add in the egg and mix. Then add in the sour cream.
- In a large bowl sift your flour, cocoa powder, baking soda, & espresso powder and add to the creamed butter mixture.
- Scoop the batter on to a baking sheet lined with parchment.
- Bake at 325F Convection Oven or 350F in a Conventional Oven until whoopie pies bounce back when pressed lightly.
For the frosting:
- In large bowl cream together the butter and cream cheese until fluffy.
- Add in the powdered sugar and mix until just incorporated.
- Add in peppermint extract to desired taste.
- Sandwich cooled whoopie pies with frosting and then roll in crushed candy cane!
- (Optional: Drizzle white chocolate on finished whoopie pies and decorated with festive holiday sprinkles!)