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Move over cupcakes because these Red Velvet Whoopie Pies are going to be the hit at your next party! Sandwich them with cream cheese icing or a traditional buttercream and roll in sprinkles.
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I believe the best way to eat a cupcake is to take the bottom off and plop it on top of the frosting. Basically creating a cupcake sandwich.
So here’s the thing…why don’t we just make whoopie pies instead? Save ourselves all that trouble.
If you’ve never made whoopie pies before you’re going to be surprised at just how easy they are!
How To Make Red Velvet Whoopie Pies – Step By Step
Step 1: Whisk together your dry ingredients
Step 2: Cream Your butter and sugar until light and fluffy.
Pro Tip: Cream your butter first in your mixer for a minute before adding your sugar.
Step 3: Add in your eggs and mix to combine. Add them one at a time, and mix in between each addition and scrape down the bowl as well.
Pro Tip: Whisk your eggs lightly before adding them to your mixture to help prevent the mixture from curdling.
Step 4: Add in the rest of your liquid ingredients – red food coloring, vanilla, vinegar, and sourcream.
* Note: The mixture may curdle after adding the red food coloring, but will become smooth again.
Step 5: Add in your dry ingredients in 3 batches. The batter will be very thick.
Step 6: Stir in the cooled melted chocolate
Step 7: Scoop The Batter On To A Parchment Lined Baking Sheet
Pro Tip: Use a small scoop for even scooping!
Step 8: Bake the whoopie pies for 8-10 minutes until the edges are set.
Step 9: Once cooled, then scoop or spread frosting onto one cookie and sandwich them together. I rolled the whoopie pies in sprinkles after for a festive touch.
More Baking Tips
- Make sure your flour is measured correctly. Over-measuring can result in a dense textured cake. Check out this post on how to measure your flour the right way.
- Bring your eggs to room temperature before adding them to the mixture. You want the eggs room temperature so they don’t solidify the creamed butter. Bring them to temperature quickly by placing them in a bowl of warm water for 10 minutes.
- Be sure to scrap the bowl down after adding each egg, to ensure the mixture is mixed well.
- When melting the chocolate, you can use your microwave. But be careful. Microwave in 30-second intervals and give it a stir. The chocolate will hold its shape, even though its melted.
Whoopie Pie Variations
I included two frosting options for you in the recipe. The first is a traditional vanilla buttercream frosting with patriotic sprinkles for the 4th of July. But my favorite is the cream cheese icing, However you might also like ermine buttercream (a traditional southern red velvet icing). Or maybe try a peppermint cream cheese icing like I did for these chocolate cupcakes in a jar.
Can I Make These Red Velvet Whoopie Pies Ahead?
Of course! You can make this batter ahead of time, up to 3 days. Just simply cover the batter with plastic wrap and refrigerate.
You can also freeze baked whoopie pies (before you frost them). Just wrap in plastic wrap and freeze for up to 3 months. Just thaw overnight in the refrigerator before frosting and serving.
If you love this recipe, then don’t forget to rate the recipe and leave me a comment below! And if you don’t want to miss another recipe, then be sure to sign up to the community! As a thank you I will send you my buttercream cheatsheet with 13 ways to flavor your buttercream!
Red Velvet Whoopie Pies
For the whoopie pies:
- 3/4 cup butter softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 fl. ounces red food coloring (I used McCormick)
- 1 1/2 teaspoons white vinegar
- 1 teaspoon 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
For the buttercream frosting option:
- 2 1/2 sticks butter, softened (1 1/4 cups)
- 2 1/2 cups powdered sugar
- 2 1/2 tablespoons heavy cream
- 2 teaspoons vanilla extract
For the cream cheese icing option:
- 8 ounces cream cheese softened
- 5 tbsp unsalted butter softened
- 2 tsp vanilla extract
- 2 1/2 cups confectioners sugar
- Preheat oven to 375°. Line two baking sheets with parchment paper.
- In a medium sized mixing bowl, whisk flour, cocoa, baking powder, salt and baking soda.
- In a bowl of your stand mixer fitted with the paddle attachment, cream butter for 1 minute then add the sugar and cream until light and fluffy, about 2 minutes.
- Beat in eggs, sour cream, food coloring, vinegar and vanilla.
- Add the dry ingredient mixture in 3 batches. Scraping the bowl down in between additions.
- Stir in cooled melted chocolate.
- Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
- To Make the buttercream: Cream the butter until light and fluffy about 2 minutes, then add in the powdered sugar (I do this in 2 additions) and start your mixer on low speed. Then cream together. Add in the heavy cream and vanilla and mix for 8 minutes. Spread the frosting onto one cookie and sandwich a second one on top.
- To make the cream cheese icing: combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
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