Whoopie pies are kind of a New England thing. I remember going to a slumber party when I was in 5th or 6th grade where the highlight of the evening was the group of us girls baking whoopie pies with a little help from my friend’s mom.
Earlier this year, my mother made the Red Velvet Whoopie Pies that were in the Food Network magazine and raved about how good they were. One weekend, when I was looking for something sweet to make, I searched through my magazine basket for the copy of Food Network Magazine that had the much-lauded whoopie pie recipe.
The recipe was pretty easy though it did leave a pile of dirty bowls and spoons behind…but the resultant whoopie pies were so good that it was well worth having to wash all those dishes.
psst, my whoopie pies aren’t quite as red as they should be since I didn’t quite have enough red food coloring on hand. 😉
Red Velvet Whoopie Pies
(from Food Network Magazine)
makes 18 sandwich cookies
- 1 ounce semi-sweet 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
- 8 ounces cream cheese, 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 oven to 375 degrees F. Line 2 large baking sheets with parchment paper.
- Combine the semi-sweet 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 lightly when 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 seed. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate for 30 minutes before serving.