Recipes // Desserts // Red Velvet Whoopie Pies

Red Velvet Whoopie Pies


By Chef Ashton Keefe

Makes 2 dozen total


  • 2 oz. semi sweet chocolate
  • 2 ½ cups all purpose flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened Dutch processed coca powder
  • ¼ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 ½ sticks unsalted butter, melted and cooled
  • ½ cup full fat sour cream
  • 2 eggs
  • 1 ½ teaspoons apple cider vinegar
  • ½ teaspoon vanilla extract
  • 1 small liquid tube of red food coloring (about 1 tablespoon)


  • 1 8 oz. package of cream cheese
  • 1 box of confectioner’s sugar, sifted


  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  2. Over a double boiler, melt chocolate and cool slightly.
  3. Whisk all dry ingredients together in a medium bowl and set aside. In a large bowl whisk melted butter, sour cream, eggs, vinegar, vanilla and food coloring until fully combined.
  4. Combine dry ingredients into wet and fold gently until just combined. Scoop 2 tablespoon heaps of dough on the sheet tray (with hands or ice cream scooper) leaving 2” between cookies. Smooth out the tops of the cookies with a damp finger. Bake for 8-10 minutes until batter is dry and allow cookies to cool completely.
  5. To make filling beat cream cheese and sugar until light and fluffy. Fill pastry bag with filling and pipe onto cooled cookies. Top with another cookie to make a sandwich.
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