Red Velvet Whoopie Pies

I’ve made chocolate whoopie pies more times than I can count. I love the family recipe so much that I published it in the paperback edition of Sally’s Baking Addiction— it was one of the 8 bonus cookie recipes! They’re soft and moist cakey cookies sandwiched together with sweet marshmallow frosting. Here, I switched the intense chocolate flavor with red velvet– an awesomely classic combination of vanilla, cocoa, and butter. No more marshmallow frosting, but instead a thick and tangy cream cheese filling. Think of these whoopie pies as handheld, individually portioned* red velvet cake. Like a cupcake, but more interesting.

Ingredients:

• 2 cups (250g) all-purpose flour (spoon & leveled)
• 3 Tablespoons (15g) unsweetened natural cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light brown sugar
• 1 large egg, room temperature
• 2/3 cup (160ml) buttermilk, room temperature
• 2 teaspoons pure vanilla extract
• gel red food coloring

Cream Cheese Filling

• 6 ounces (170g) block cream cheese, softened to room temperature
• 1/4 cup (1/2 stick; 60g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (180g) confectioners' sugar, sifted (plus more for topping)
• 1/2 teaspoon pure vanilla extract

Directions:

1. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats (highly recommended for best nonstick cookie baking surface!). Set aside.
2. Whisk the flour, cocoa powder, baking soda, and salt together.
3. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and combined. Beat in egg on high speed, scraping down the sides and bottom of the bowl as needed. Once egg is full combined, beat in the vanilla and buttermilk. Mixture may look curdled; that's ok.
4. For full instructions : sallysbakingaddiction.com

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