Nothing like a red velvet whoopie pie to get you in the holiday mood. The color of these just makes you happy. Whoopie pies are cake like and got their name from the sound that people make when they eat them. I was a little skeptical of the marshmallow in the filling so I made a cream cheese frosting as well. Although I liked the cream cheese frosting a little better, I did a taste test with John and he couldn’t tell the difference between the two fillings. They were both good. If you like red velvet cake you will love these.
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Kicking of December with Red Velvet Whoopie Pies

Ingredients

  • 2 cups all-purpose flour
  • 2 Tbsp. unsweetened cocoa powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 cup butter softened
  • 1 cup packed brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1/2 cup buttermilk
  • 1 1- oz. bottle red food coloring 2 Tbsp.
Whoopie Pie Filling:
  • 1/4 cup softened butter
  • 4 ounces cream cheese softened
  • 7 ounce jar Marshmallow creme
Cream Cheese Frosting:
  • 4 ounces cream cheese softened
  • 4 tablespoons ½ stick butter, softened
  • 2 cups 8 ounces powdered sugar
  • ½ teaspoon vanilla
  • splash of milk if needed

Instructions

  1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
  2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
  3. Spoon batter in 1-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.
  4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
  5. To fill, dollop Whoopie Pie Filling or Cream cheese frosting on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
  6. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Recipe Notes

Source: BHG