Red Velvet Whoopie Pies
 
Prep Time
Cook Time
Total Time
 
Mini red velvet whoopie pies filled with cream cheese frosting. Dressed up with a white chocolate drizzle!
: Dessert
Serves: 18-20 cookies
Ingredients
Whoopie Pies
  • 2 ounces semisweet chocolate, chopped
  • 1 ounce milk chocolate, chopped
  • 12 tablespoons unsalted butter, melted
  • ½ cup sour cream
  • 2 large eggs
  • 2 teaspoons apple cider vinegar
  • ½ teaspoon pure vanilla extract
  • 1 tablespoon red food coloring
  • 2¼ cups all-purpose flour
  • 1 cup sugar
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
Cream Cheese Frosting
  • 2 pkgs cream cheese (8 oz each), softened
  • 8 tablespoons butter, softened
  • 1 teaspoon pure vanilla extract
  • 2-3 cups powdered sugar
Instructions
Whoopie Pies
  1. Preheat the oven to 375 degrees. Line 2 large baking sheets with parchment paper.
  2. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
  3. Using the whisk attachment on the electric mixer, whisk the melted butter, sour cream, eggs, vinegar, and vanilla until well combined.
  4. Add the red food coloring and mix well.
  5. In another bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt.
  6. Switch to the paddle attachment and add the flour mixture to the butter mixture in four equal batches, mixing each batch completely before adding the next. Stir in the melted chocolate.
  7. Using a cookie scoop, scoop tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger, pressing down in the center of each cookie.
  8. Bake 8 minutes, then let cool 5 minutes on the baking sheets; transfer to racks to cool completely.
  9. Once cooled, assemble with cream cheese frosting below.
  10. Select two similar sized cookies, turn one upside down, add frosting and top with the other cookie right-side up. Place in a cupcake wrapper for presentation.
  11. Optional: Once they are all assembled, drizzle with melted chocolate, I prefer white chocolate (1 cup chocolate chips + 1 tablespoon vegetable shortening melted for 30 seconds on 70% power in the microwave).
  12. Store in an airtight container and refrigerate up to two weeks. Attempt to let the whoopie pie come to room temp before devouring.
Cream Cheese Frosting
  1. Using an electric mixer, cream together the cream cheese and butter until well combined. Beat in the vanilla extract until smooth and fluffy. Add powdered sugar ½ cup at a time. Taste after 2 cups of sugar. This may be sweet enough for you. If you like your frosting super sweet, add the 3rd cup of sugar.
Recipe by Firefly Tales at https://fireflytales.net/blog/02/2012/red-velvet-whoopie-pies/