Preheat oven to 350°F. Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk, vanilla, and red food coloring in a small bowl.
Using an electric mixer at medium-high speed, beat together butter and brown sugar in a large bowl for about 3 minutes (or until pale and fluffy). Add the egg, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour. Scrape down side of bowl occasionally and mix until smooth.
Spoon mounds of batter (about a tablespoon) two-inches apart on two buttered, large baking sheets. Bake 11 to 13 minutes. Cookies are done if they spring back when gently touched. Transfer with a metal spatula to a rack to cool completely.
Place the confectioners’ sugar, cream cheese, butter and vanilla in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add a splash of milk or cream, if needed, for a smoother consistency.
Now, let’s put the two together:
This is the easy part. Using a spoon, dollop cream cheese frosting on flat sides of half the cookies. Top with remaining cookies, flat sides down. If you’d like, you can then roll the sides of your whoopie pies into sprinkles for a little added bling!
As always, thank you for reading. Your comments are awesome and appreciated!
Welcome back to our Whoopie Pie adventure. If you are just joining us, you can click here for the recipe for Chocolate Whoopie Pies with Peanut Butter Frosting. Let’s kick this post off with the recipe! We’ll start with the red velvet cake rounds. Red Velvet Whoopie Pies Here’s what you will need: 2 cups all-purpose flour […]