Soft, cake-like cookies with a rich cocoa undertone and a vibrant red crumb, these Red Velvet Whoopie Pies are everything you love about classic red velvet cake in a perfectly portioned, hand-held treat. Each fluffy round is sandwiched with a smooth, tangy cream cheese filling and finished with a playful roll in chocolate sprinkles for just the right touch of texture.
They’re surprisingly simple to make and bake in under 10 minutes, which makes them ideal for birthdays, bake sales, holidays, or when you want something a little more special than standard cookies. The addition of sour cream keeps the cakes incredibly tender, while a hint of melted chocolate deepens the flavor and gives them a subtle richness that sets them apart.
If you’re looking for a dessert that feels impressive but comes together easily, these whoopie pies deliver big flavor with minimal effort. Serve them chilled for a firmer, bakery-style finish or let them sit at room temperature for a softer, melt-in-your-mouth bite. Either way, they’re guaranteed to disappear fast.
Difficulty: Easy
Prep time: 20 minutes
Bake time: 9-10 minutes
Servings: 12 whoopie pies
Ingredients:
- ¾ c unsalted butter, softened
- 1 cup sugar
- 2 eggs
- ½ cup sour cream
- Red food coloring
- 2 teaspoons vinegar
- 1 teaspoons vanilla
- 2 ¼ c flour
- ¼ cup cocoa
- 2 teaspoons baking powder
- 1 teaspoons salt
- ¼ teaspoons baking soda
- ¼ cup semi-sweet chocolate chips, melted
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cup powdered sugar
- 1 teaspoons vanilla
- ¼ cup chocolate sprinkles
Directions:
Preheat the oven to 375 degrees. Line a few baking sheets with parchment and set aside.
In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth.
Add in the eggs, sour cream, vinegar, vanilla and red food coloring. Mix well, scraping down the sides often.
Add in the flour, cocoa, baking powder, salt, and baking soda. Mix thoroughly. Scrape down the sides often.
Melt the chocolate chips and allow to cool slightly.
Add the melted chocolate to the red velvet batter. Mix thoroughly, scraping down the sides often.
Using a large ice cream scoop, divide the batter into equal mounds and place the dollops onto the prepared parchment paper.
Bake in the preheated oven for 9-10 minutes or until the centers are set. Allow to cool completely before assembly.
For the filling – in the bowl of a stand mixer, combine the softened cream cheese and butter. Cream until smooth.
Add in the powdered sugar and vanilla. Mix on low until combined. Bump up the speed to medium and whip until smooth, about 1-2 minutes. Scrape down the sides often.
Transfer the frosting to a piping bag.
To assemble – pipe a large mound of frosting on one half of the red velvet cakes. Top with another half to complete the whoopie pie.
Place the chocolate jimmies on a plate and roll the frosting edge into the sprinkles.
Storage: Whoopie pies should be stored in an airtight container in the fridge for up to 3 days.
