Instant coffee is an optional ingredient as I don’t want you to purchase that solely for this recipe, but it really makes a huge difference in the dough. It helps to really bring out that chocolate flavor and gives these cakes a little edge that makes them even better.

To crush a candy cane, I recommend pulsing it in a food processor. You can also chop it by hand with a sharp chef’s knife.

I tested a number of different methods of forming whoopie pies. I prefer to trace circles onto parchment paper and pipe the filling into rounds, using the circles as a guide. This way the cookies come out with nice rounded edges and aren’t quite too thick or domed.

Alternatively, you can use a whoopie pie pan as I mentioned above. This makes the process even easier and gives the cookies an exact uniform shape. The only reason I don’t like the whoopie pie pan is because it creates flat squared off edges. If I wasn’t taking photographs, I’d totally use the pan though!

If you prefer a more domed rounded look, you can also use a mini ice cream scoop. A 1 oz scoop will give you smaller cookies, while a 2oz scoop will give you quite large cookies. Bake time will vary depending on the method you use.