Red Velvet Whoopie Pies

Red Velvet Whoopie Pies


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 2   Average: 5/5]

Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

I LOVE Red Velvet anything!  Red Velvet screams christmas.  Surprise your guests with these awesome little delights.


1 Ounce Chopped Semisweet Chocolate

1/2 Ounce Chopped Milk Chocolate

12 Tablespoons Melted Butter

1/2 Cup Sour Cream

2 Jumbo Eggs (Room Temperature)

1 1/2 Teaspoons Cider Vinegar

1/2 Teaspoon Vanilla Extract

1 Tablespoon Organic Red Food Coloring

2 1/4 Cups Unbleached Flour

1 Cup Sugar

1/4 Cup Unsweetened Cocoa Powder

2 Teaspoons Baking Powder

1/4 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt


Vanilla Buttercream Frosting

3 Cups Powdered Sugar

1 Cup Butter

1 Teaspoon Vanilla Extract

1 to 2 Tablespoons Whipping Cream

Preheat oven to 375 degrees.  Line baking sheets with parchment paper.  In a medium-size glass bowl combine semisweet and milk chocolate.  Microwave on low for 2 minutes or until melted.  With a whisk or a fork whisk until nice and smooth. In large-size bowl beat togther melted butter, sour cream, eggs, vinegar, vanilla and food coloring.  In a medium-size bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt.  Sorry about having to use three bowls, but you have to do it this way.  Add flour mixture to butter mixture 1/2 cup at a time. Beat on low speed after each addition before adding the next.  Stir in the melted chocolate.  With a cookie scoop, scoop up batter and place onto parchmemt paper lined baking sheets.  Smooth them out a bit if they look a bit rough.  Place in oven for 8 to 10 minutes until cookies spring back when lightly touched.  Remember that each oven heats differently.  Remove from oven and let cool on baking sheets for 5 minutes before transfering to wire racks to let cool completely.

Make the filling:

In a standing mixer fitted with the whisk attachment, mix together powdered sugar and butter.  Beat on low speed until well blended and then increase speed to medium.  Beat for another 3 minutes.  Add vanilla and 1 tablespoon whipping cream. Beat for 1 minute more. Add more cream if needed for spreading consistency.


Sandwich a heaping tablespoon of filling between 2 cookies.  Repeat with remaining cookies and filling.  Refrigerate for at least 1 hour before serving.  Makes about 18



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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