Red Velvet Whoopie Pies
Part cookie sandwich, part cupcake, these Red Velvet Whoopie Pies are a tasty handheld treat for anyone who loves red velvet cake! Their light cocoa flavor and cream cheese frosting centers make for a uniquely delicious dessert!
Servings: 12 servings
Calories: 489kcal
Ingredients
Cookie
- 2 ¼ cups all-purpose flour
- 3 Tablespoons unsweetened cocoa powder
- 1 ¼ teaspoons baking soda
- ½ teaspoon salt
- ½ cup butter room temperature
- 1 cup light brown sugar
- 1 large egg room temperature
- ¾ cup buttermilk room tempeerature
- 2 teaspoons vanilla extract
- 1 teaspoon red gel food coloring
- ½ cup semisweet chocolate chips
Cream Cheese Filling
- 4 ounces cream cheese room temperature
- ¼ cup butter room temperature
- 3 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk the flour, cocoa powder, baking soda, and salt until combined.
- In the bowl of a stand mixer, beat the butter and brown sugar for 2 minutes using the paddle attachment until light. Add egg and beat again.
- Alternate adding the flour mixture with the buttermilk, vanilla, and red gel food coloring, beating after each addition and scraping the sides of the bowl, just until combined. Stir in chocolate chips.
- Use a small scoop to drop batter onto the parchment-lined baking sheets, spacing them 2-3 inches apart.
- Bake for 10 to 12 minutes, until just done around the edges and the tops bounce back when lightly touched. Cool on the baking sheet for 5 minutes before transferring the cookies to a wire cooling rack to cool completely.
Prepare the Cream Cheese Filling:
- Combine the cream cheese and butter in a bowl and beat using an electric mixer until smooth. Add the powdered sugar, 1 cup at a time, mixing until combined. Add vanilla and beat until smooth. Transfer to a piping bag fitted with a round tip.
Assembly:
- Pipe a layer of cream cheese filling onto the flat side of one cookie, then top with another cookie to make a whoopie pie.
- Store in an airtight container for up to 1 week.
Notes
These freeze well for up to 3 months. Just freeze individually on a parchment-lined baking sheet, then wrap and keep in the freezer in a large ziploc bag or other container. Thaw overnight in the refrigerator before serving.
Adapted from Sally's Baking Addiction.
Nutrition
Calories: 489kcal | Carbohydrates: 77g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 371mg | Potassium: 155mg | Fiber: 2g | Sugar: 56g | Vitamin A: 530IU | Calcium: 57mg | Iron: 2mg