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Red Velvet Whoopie Pies Recipe

Red Velvet Whoopie Pies Recipe photo by Taste of Home

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With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake. Sometimes I substitute canned cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin

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Red Velvet Whoopie Pies Recipe

Prep: 40 min. Bake: 10 min./batch + cooling

Yield: 24 Servings

40 10 50

Ingredients

2 ounces semisweet chocolate, chopped
3/4 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1 tablespoon red food coloring
1-1/2 teaspoons white vinegar
1 teaspoon clear vanilla extract
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
2 teaspoons clear vanilla extract
TOPPINGS:
White baking chips, melted
Finely chopped pecans

Directions

In a microwave, melt chocolate; stir until smooth. Set aside.
In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, sour cream, food coloring, vinegar and vanilla. Combine the flour, cocoa, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in melted chocolate.
Drop by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake at 375° for 8-10 minutes or until edges are set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each. Top with remaining cookies. Drizzle with melted baking chips; sprinkle with nuts. Store in an airtight container in the refrigerator. Yield: 2 dozen.

Nutritional Facts 1 whoopie pie equals 272 calories, 15 g fat (9 g saturated fat), 56 mg cholesterol, 199 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Red Velvet Whoopie Pies in Taste of Home February/March 2011, p27

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Reviews for Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

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(1-10) of 12 reviews

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Reviewed on Apr. 15, 2013 by JkayC

YUM! These are delicious.

Reviewed on Feb. 17, 2013 by emarisa99

Omg!!! I loved making this recipe. I just made a dozen for my family and myself. I found imitation clear vanilla extract I guess that was ok? I used the butter vanilla as well in the icing. I baked my cookies for 9 minutes and they didn't crumble. I'll make these for my next office party!

Reviewed on Feb. 14, 2013 by myrk

Very good & yummy. My friends all like it. Will make this again with my famly. Thanks TOH.

Reviewed on Apr. 02, 2012 by kruegerfamily

Amazing! Not as red as expected. I made little ones and larger ones! So adorable!

Reviewed on Dec. 06, 2011 by friedokra74

I have made these cookies four or five times at this point and they are excellent. They are chocolaty, rich, flavorful, and they present beautifully. I followed the recipe to the letter and they have come out perfectly each time. Requests for them keep coming. I'm not sure how others' fell apart. Five stars.

Reviewed on Jun. 13, 2011 by iccherries

I just made 200 of these for my daughters wedding. Here are some helpful hints in making the look good.

1. Use a silicone baking mat.

2. Make round cookie cutter cirles on mat with floured cookie cutter.

3. Put the red velvet dough in a icing decorator tube with a very large opening.

4. Dispense out of tube same amount into every circle. The dough is very firm so the opening of the dispenser should be pretty large.

5. When you dispense the dough, it will leave a little nipple on top. This will NOT bake out. You should smooth this down with a dampened finger.

6. DON'T BAKE TOO LONG

Presto, AWESOME! If you want to freeze them, do not use the white chocolate on top, it will crack and fall off. Pipe on the cream cheese frosting and sprinkle with nuts. What a hit!!

Reviewed on May. 19, 2011 by lilyval

I didn't include the topping and used buttermilk instead of sour cream (they didn't fall apart). I also used ghiradelli semi-sweet chocolate and cocoa rouge from King Arthur Flour, and butter vanilla in the cream cheese icing. Top notch ingredients make top notch desserts!

Reviewed on May. 09, 2011 by AVaughan84

I was really disappointed in these. They fell apart, even though I cooked them for almost twice the time. The flavor wasn't very good. Overall just very disappointing.

Reviewed on Mar. 19, 2011 by 3152004703

I didn't do the drizzle on top but this was a great recipe! It was easy to do and tasted quite yummy!