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Red Velvet Whoopie Pies

Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin
  • Total Time
    Prep: 40 min. Bake: 10 min./batch + cooling
  • Makes
    2 dozen


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs, room temperature
  • 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
  • 2 ounces semisweet chocolate, melted and cooled
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 2 teaspoons clear vanilla extract
  • White baking chips, melted
  • Finely chopped pecans


  • 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-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.
    Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
Nutrition Facts
1 whoopie pie: 272 calories, 15g fat (9g saturated fat), 56mg cholesterol, 199mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 3g protein.
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  • pattiejean
    Nov 18, 2019

    I was looking for a portable treat to send to my daughters for their birthday. They love red velvet cake, and I know they will not be disappointed! The cakes are moist, rich, and delicious, and a beautiful color! The chocolate flavor really comes through. The filling is divine-recipe makes plenty to have nice full whoopie pies. I did not put chopped pecans on top. I ended up with fewer than 24 finished whoopie pies-I must have made mine bigger. Will definitely make again.

  • Tina
    Oct 2, 2019

    This is the easiest red velvet whoopie pie recipe I've come across, and it's fantastic! I made them for a coworker's birthday and they were a hit. The cookies are tender but hold up, you can taste the cocoa, and the filling is the perfect compliment. You can probably cut the filling down by 1/2 - I have a TON leftover which means I'll just put it to good use by baking up another batch of the cookies tonight!

  • rosiecotton19
    Jun 19, 2015

    OK. Better the next day. they are really small, like a little ball about 3" in diameter. They're a lot of work for something I didn't think tasted amazing, but like I said, they are better the next day. I prefer the red velvet cookie recipe with white chocolate chips- way easier and better tasting.

  • JennatheBaker
    Nov 14, 2014

    These are great. They have a great cocoa flavor. I have never made anything red velvet before, and I would consider them a success.

  • BakerAtHome
    Sep 16, 2014

    Very good. Made theses for a party and did not come home with any.

  • SKTerpstra
    May 25, 2014

    Pros: Very soft & moist.Cons: Red color is not right- comes out as a dirty, dark red. Not really flavorful.

  • lberry222
    Feb 20, 2014

    Super good!

  • lurky27
    Feb 18, 2014

    YUMMY! What a treat! You need not use clear vanilla extract, regular vanilla extract works fine. If you own a silicone baking mat ("Silpat" as the brand name calls them) just use that & don't worry about the parchment paper. Do not overcook them!~ Theresa

  • Sweet Em
    May 18, 2013

    No comment left

  • JkayC
    Apr 15, 2013

    YUM! These are delicious.