A fun, festive, and chewy red velvet whoopie pie filled with delicious cream cheese frosting. Festive Valentine's Day sprinkles are optional.
I cannot believe Valentine’s Day is almost here! Have you been thinking about your Valentine’s baking yet?
Back when I was in school, some children brought in all kinds of goodies – we loved them! I am sure that is still a tradition. Whenever we have a child, I will make sure to bring in tons of goodies for each holiday. I love it!
My birthday is right after Valentine’s Day so we haven’t really celebrated the big love day. Since it will be our first love day since we got married, I think we should celebrate it. Chocolate and then birthday cake – yum!
I love whoopee pies; why not make them red velvet for the big love day? These red velvet whoopie pies are very easy to make and put together. They only require 1 hour of chilling time in the refrigerator – woohoo!
In the DC area we are expecting a big ice/snow storm tonight and tomorrow – not fun. Spring you can really come anytime, really anytime now. I am a lucky gal to be able to enjoy these red velvet whoopie pies. Oh yeah. Just milk and whoopie pies – the best.
This is really an easy whoopie pie recipe. You will need to let the butter and cream cheese soften for a little bit on the counter.
Another thing…the batter will be thick and I have only tested it using an electric stand mixer.
All you have to do is cream together the butter and sugar, add in the egg and vanilla extract. Slowly mix in the flour, cocoa powder, salt, baking powder, and red food coloring.
- ½ cup 1 stick unsalted butter, softened to room temperature
- ¼ cup granulated sugar
- ¾ cup light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and ½ cups all-purpose flour
- 2 tablespoons cocoa powder unsweetened
- ¼ teaspoon salt
- ½ teaspoon baking powder
- 1 tablespoon red food coloring
- 8 oz package of cream cheese
- 3 tablespoons unsalted butter softened to room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
In a stand mixer bowl, cream together the butter and sugars together. Add in the egg and vanilla extract and mix on medium speed.
Slowly add in the flour at ½ cup at a time until thoroughly mixed together.
Add in the cocoa powder, salt, and baking powder. After everything is mixed together, then add in the red food coloring.
Cover with plastic wrap and place in the refrigerator at least an hour.
Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silicon baking mat.
Using a spoon, spoon out the red velvet cookie dough and roll into a medium ball, then flatten down with your hands.
Bake for 9-10 minutes. Allow the cookies to cool completely.
Prepare the frosting by cream together the cream cheese and butter. Add in the powdered sugar ½ cup at a time and mix on low.
While still mixing on low add in the vanilla extract.
Using a pastry knife or a butter knife, spread the cream cheese frosting on the bottom of one cookie, then place another cookie on top. Repeat until there are no more cookies left.
Store in an air tight container in the refrigerator for one week.