Red Velvet Whoopie Pies

Well, Valentine’s Day is upon us and what better way to celebrate than to have a Red Velvet Whoopie Pie. Also known as a “Gob,” Whoopie Pies are small rounds of chocolate cake (but can be other flavors) with a sweet and tangy icing sandwiched between them. These are best known as a New England or Amish treat but have gaining in popularity all over the country. I saw this recipe while thumbing through a food magazine at the doctor’s office. These yummy little treats are perfect to share with your sweetie.

Red Velvet Whoopie Pies

Adapted From Food Network Magazine

Makes 18

For the Cookies:

1 ounce semisweet chocolate, chopped

½ ounce milk chocolate, chopped

12 tablespoons (1 1/2 sticks) butter, melted

½ cup sour cream

2 large eggs

1½ teaspoons apple cider vinegar

½ teaspoon vanilla extract

1 tablespoon red food coloring

2½ cups all-purpose flour

1 cup granulated sugar

¼ cup unsweetened cocoa powder

2 teaspoons baking powder

¼ teaspoon baking soda

½ teaspoon salt

For the Filling:

8 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, at room temperature

2½ cups confectioner's sugar, sifted

1 teaspoon vanilla extract

Preheat oven to 375 degrees. Line 2 large baking sheets with parchment paper.

Combine the semisweet and milk chocolates in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.

Whisk melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda and salt.

Add flour mixture to butter mixture in 4 equal batches, whisking each batch completely before adding the next. Stir in melted chocolate.

Scoop heaping tablespoons of batter onto the prepared baking sheets and smooth the tops with a damp finger.

Bake until the cookies spring back when lightly 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 confectioner's sugar and vanilla extract. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

Note:  I was able to get 24 cookies out of this recipe as I scooped the batter a little smaller.  Additionally, I had some filling leftover.

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