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Red Velvet Whoopie Pies

 Red Velvet Whoopie Pies
Everyone gets a kick out of this fun take on the trendy cake. Take a shortcut and use packaged cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, WI
24 ServingsPrep: 40 min. Bake: 10 min./batch + cooling

Ingredients

  • 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 McCormick® Pure 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
  • 2 ounces semisweet chocolate, melted and cooled
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 2 teaspoons clear McCormick® Pure Vanilla Extract
  • TOPPINGS:
  • White baking chips, melted
  • Finely chopped pecans

2 of 2

Red Velvet Whoopie Pies (continued)

Directions

  • Preheat oven to 375°. In a large bowl, cream butter and sugar
  • until light and fluffy. Beat in eggs, sour cream, food coloring,
  • vinegar and vanilla. In another bowl, whisk flour, cocoa, baking
  • powder, salt and baking soda; gradually beat into creamed mixture.
  • Stir in cooled chocolate.
  • Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined
  • baking sheets. Bake 8-10 minutes or until edges are set. Cool on
  • pans 2 minutes. Remove 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 bottom of half of the cookies; cover with
  • remaining cookies.
  • Drizzle with melted baking chips; sprinkle with pecans. Refrigerate
  • until serving. Yield: 2 dozen.
Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
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.