Red Velvet Whoopie Pies. We knew it would happen. With the widespread popularity of the Red Velvet Cake and the renewed interest in Whoopie Pies, it was inevitable that the two would join to give us the Red Velvet Whoopie Pie. And there is no denying how good these look and taste. Each cookie takes two round, domed shaped chocolate cookies and sandwiches them together with a soft and tangy cream cheese filling. The contrast of a red cookie with a white filling is both a visual and tasty delight. I like to finish the look with a few squiggles of white frosting on the tops of each Red Velvet Whoopie Pie or powdered sugar or nothing .. Anyway, this are good to eat whatever.
Red Velvet Whoopie Pies
Prep Time: 45 min
Inactive Prep Time: 30 min
Cook Time: 10 min
Serves: 18 servings
For the Cookies:
- 1 ounce semisweet chocolate, chopped
- 1/2 ounce milk chocolate, chopped
- 12 tablespoons unsalted butter, melted
- 1/2 cup sour cream
- 2 large eggs
- 1 1/2 teaspoons apple cider vinegar
- 1/2 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
For the Filling:
- 8 ounces cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 2 1/2 cups confectioners’ sugar, sifted
- 1 vanilla bean, halved lengthwise and seeds scraped
- Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
- Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
- Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.
- Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.