I know, I know, something else red velvet. If you are not partial to red velvet I forgive you and still love you I would like to apologize because I can’t help it, and you can just blame my Southern roots on my love of all things red velvet.
I had stopped into a coffee shop recently to get my iced black coffee action on, and in their lovely little case filled with all things sugary and wonderful was a red velvet whoopie pie. First, I thought ‘yum, I want one like whoa‘ and second, I thought ‘you’re gonna have to wait for your cheat day, but what if they don’t have any!?’
Sooo, I decided that it was high time I figured out a way to make some on my own. Since I haven’t had much luck in the past with making the whoopie pie cakes, I thought maybe I could make some in a way that would be easy and know that I wouldn’t mess up.
I took the easy and oh so delicious gooey cookie recipe I use all the time but used red velvet instead as my whoopie pie ‘cakes’, then made a simple cream cheese frosting for the middle. Okay y’all, I had a feeling that these would be tasty, but I certainly didn’t figure they would be absolutely positively addictive and wonderful. Honestly there is just no way a whoopie pie has tasted as good as these, for reals…I brought these into work, and they were gone in less than a hour with people asking me if I had anymore hidden somewhere haha. These are soooo good that I am urging you to run straight to your kitchen right this second and make these 🙂
First start with your cream cheese and butter (don’t forget this is a doubled recipe)…
all mixed together, then add your eggs…
then both of your cake mixes…
all mixed up, look how pretty…
after chilling the dough for a bit roll them up into balls, roll them into powdered sugar and slightly flatten out…
bake, bake, bake…
while these cool, make your frosting, first more cream cheese…
whip together until smooth, then add your butter…
all mixed together…
now your powdered sugar…
all mixed up and ready to go onto your cookies…
soooo yummies…
- 2 Red Velvet Cake Mixes.
- 2 (8 Ounce) Packages of Cream Cheese, Softened.
- 2 Sticks of Unsalted Butter, Softened.
- 2 Eggs.
- Powdered Sugar for Rolling.
- 2 (8 Ounce) Packages of Cream Cheese, Softened.
- 1 Stick of Unsalted Butter, Softened.
- 1 Tablespoon of Vanilla Extract.
- 3 Cups of Powdered Sugar.
- With a handheld or stand mixer with paddle attachment place your butter and cream cheese into your bowl, mixing together until smooth and well combined.
- Now add your eggs and mix until incorporated.
- Now add both boxes of your cake mix and mix until well incorporated, this will be very very thick and gooey.
- Now cover and chill your dough in the fridge for at least 2 hours or stick in the freezer for an hour.
- Once your dough is chilled and almost ready to be rolled out preheat your oven to 350 degrees F.
- Using a small cookie/ice cream scoop, roll your dough into 1" balls then roll into your powdered sugar.
- Now place your dough balls onto your sheet and gently press down with your hands to slightly flatten them.
- Bake your cookies 10-12 minutes, you want them to still be gooey, make sure not to over bake.
- Let your cookies cool completely.
- Place your cream cheese into your bowl and using a handheld or stand mixer with paddle attachment whip your cream cheese until smooth.
- Now add your butter and vanilla extract and whip together with the cream cheese until combined thoroughly.
- Now add your sugar 1 cup at a time until smooth and creamy (hello delicious!).
- Now using a knife (or a piping bag) you can place your frosting onto a cookie, then place the top on, then voila whoopie pies.
- You could definitely place your frosting into a plastic baggie, and snip a small piece of the corner off and pipe your frosting that way, I used a round open faced piping tip to make sure the frosting went on evenly.