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Red Velvet Whoopie Pies

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

24 ServingsPrep: 40 min. Bake: 10 min./batch + cooling

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

2 of 2

Red Velvet Whoopie Pies (continued)

Directions (continued)

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.

Nutrition 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.