Chocolate Peppermint Whoopie Pies Recipe from Made in the USA Cookbook

Whoopie Pies Recipe

Opt for something a little different for your next party with this Chocolate Peppermint Whoopie Pies Recipe.

The story goes that Amish women – whose job it mostly was to stay at home, raising babies and baking cookies – would often have a little extra cake batter left over from a long stay at the stove and make these treats to put in their husbands’ lunch boxes.

The husbands would then (apparently) yell ‘Whoopie!’ and so, low and behold, the whoopie pie was born. Do I necessarily believe this tale? No. But I do love the idea that any grown man, Amish or not, yells ‘Whoopie!’ at the sign of a baked treat at lunch.

Makes 8 pies


125g unsalted butter, cut into cubes
150g dark chocolate (minimum 70 per cent cocoa solids), broken into small chunks
220g caster sugar
3 eggs, lightly beaten
1 tsp vanilla bean paste, or 2 teaspoons vanilla extract
255g plain flour
20g cocoa powder
1/2 tsp baking powder
1/4 tsp salt

Buttercream Frosting
250g unsalted butter, softened
500g icing sugar, sifted
2 tsp peppermint extract
3 tbsp milk


1. Preheat the oven to 160°C/gas mark 3. Line a large baking tray with baking parchment.
2. To make the pies, melt the butter and chocolate together in a heatproof bowl set over a pan of simmering water, and leave to cool slightly.
3. In a separate bowl, whisk together the caster sugar, eggs and vanilla until light and frothy then pour the melted chocolate and butter in, whisking constantly.
4. In a large mixing bowl, combine the flour, cocoa powder, baking powder and salt, and add to the chocolate mix a spoon at a time, making sure it is well incorporated.
5. Using an ice cream scoop, spoon 16 even blobs of pie mix onto the prepared baking tray. The mixture will look quite loose at this point.
6. Leave them plenty of room to grow and bake for 10–12 minutes until just cooked through. Leave to cool completely on a wire rack.
7. Meanwhile, make the buttercream frosting. In a freestanding electric mixer, beat the butter for about 4 minutes until really soft and fluffy.
8. Add the icing sugar and beat again, covering the machine with a tea towel to prevent icing sugar explosions.
9. Continue beating the butter and sugar until the mixture turns white and super-soft – this can take up to 5 minutes of continuous beating interspersed with occasional spatula scraping.
10. Add the peppermint extract and milk, and beat on a high speed until fully blended.
11. To build each pie, pipe a liberal swoosh of frosting onto the flat side of one half.
12. Sandwich the top with the other half, et voila, you are halfway to being Amish.

Made In The USA Cookbook Florence Cornish is a food blogger and chef. She trained at Leiths School of Food and Wine in London and was a River Cottage Rising Star Finalist in 2013. Made In The USA is a celebration of, all things great and glorious about American food, including 100 recipes showcasing the melting-pot of American cuisine. It covers breakfast classics such as Eggs Benedict and Pancakes with Blueberries & Cinnamon, slow cooking with Pulled Pork and Blue Belly Burgers and regional dishes such as San Francisco Spaghetti with Clams. The perfect cookbook for anyone who loves American cuisine.


Taken from Made in the USA by Florence Cornish priced at £18.99. Published by Kyle Books. To buy your copy

Florence Cornish Florence Cornish

You may also like...