⭐️Test Kitchen Approved!⭐️Red Velvet Whoopie Pies with a cake-style red velvet cookie sandwiched around a fluffy & tangy cream cheese filling that melts in your mouth! Perfect for parties or holidays, you can easily dress them up with festive sprinkles or different food colorings!
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Instructions
Red Velvet Whoopie Pies:
Preheat oven to 375°F. Line baking sheets with parchment, or silicone baking mats, and set aside. In medium bowl, whisk to combine the flour, cocoa powder, baking soda, and salt. Set aside.
In large mixing bowl with a hand mixer, beat the butter on medium to high speed for 30 seconds. Beat in the brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until batter is just combined. Stir in food coloring.
Use a medium cookie scoop (about 2 tablespoons of dough) and place batter in 2-inch diameter rounds onto prepared baking sheets, leaving about an inch in between for spreading.
Bake 9 to 11 minutes, or until the tops are set. Cool completely on a cooling rack before filling.
Cream Cheese Filling:
In a bowl with a hand mixer, beat the butter until smooth with no visible lumps. Add the cream cheese and beat until well combined. Add the powdered sugar and vanilla and beat until smooth and fluffy. Be careful not to over beat the filling!
Pipe filling onto half of the whoopie pies and then sandwich together with the unfilled halves. Enjoy!
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Notes
Storage: Store them in an airtight container for up to 7 days. Set them on the counter to let them come down to room temperature before digging in.Freeze: Wrap each individual whoopie pies with plastic wrap and then place in a freezer friendly storage bag. Freeze for up to 3 months. Thaw at room temperature, for about 1 hour, before serving.Buttermilk: I highly recommend using real buttermilk for the best flavor, but you can make your own by whisking 1/2 tablespoon white vinegar into 1/2 cup whole milk.Make Hearts: Once you make the scoops, flatten them out gently and use a toothpick to create a dent towards the center of each one to create a heart shape. Bake as usual.Grease the Scoop: Spray your cookie scoop with cooking spray or non-stick spray to keep the batter from sticking.Add More Chocolate: I like to roll the edges of the Whoopie Pies filling in mini chocolate chips or you can use this chocolate buttercream frosting for the filling!Make them Festive:You can use different food colorings for different occasions: red and green for Christmas, pink and green for Easter Day, or orange and yellow for Thanksgiving. You can also roll the edges in different colored, festive sprinkles!