If you love red velvet cake but don’t want to take the time to bake the layers, wait for them to cool, make the frosting, then frost the cake….don’t worry, you aren’t the only one. This is why people created cupcakes!
I love cupcakes. They are cute and fun, but I find them a little difficult to eat without making a huge mess.
And they are like, so last year!
Avoid any crumb problems and try this simple mini red velvet whoopie pie recipe.
After all, pie is the new dessert of choice!
These mini red velvet whoopie pies taste like 2 bites of heaven. The cookies are definitely chocolate, even with the red it is undeniable. And the cream cheese marshmallow frosting is the perfect compliment.
I have made whoopie pies before, but I always made them huge. I am glad I changed things up and made the mini size.
The mini ones make it easier to control your portions. I never had a hard time finishing the big ones, but I don’t like feeling like I ate a whole cake after 1 whoopie pie. With the minis you can feed your craving, while saving room for something healthy!
Mini Red Velvet Whoopie Pies
- 2 cups organic flour
- 2 TBSP unsweetened organic cocoa powder
- 1/2 TSP baking soda
- 1/2 TSP salt
- 1/2 cup organic butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 tsp vanilla
- 1/2 cup buttermilk
- red food coloring
- 7 oz marshmallow fluff
- 8 oz cream cheese at room temperature
- 1/4 cup butter, softened
To Make the Whoopie Pies:
- In a bowl whisk together the flour, cocoa powder, baking soda and salt. Set aside.
- In a large bowl or in the bowl of your stand mixer, beat the butter for about 30 seconds. Just to cream the butter slightly. Beat in the brown sugar until it is light and fluffy.
- Mix in the egg and vanilla.
- Alternately add the flour mix, and buttermilk. I did the flour in thirds, and the buttermilk in half. Mix until just combined.
- Stir in the food coloring. I have gel food coloring so I used little tiny dabs of that until I reached my desired red. If you are using the food coloring liquid, it takes about a whole full bottle to get the red dark enough.
Preheat the oven to 375º F. Line your cookie sheets.
I then scooped my batter into a decorating bag and squeezed small circles on to my baking sheet. I made the circles an inch or less in diameter. They don’t spread very much so you can fit a decent amount on one cookie sheet.
I baked the mini cookies for 5-7 minutes, then allowed to cool while I made the frosting.
To Make the Frosting:
Simply beat together the cream cheese, butter, and marshmallow cream until smooth.
I filled a decorating bag with one of my favorite tips, and piped the filling onto the cookies and sandwiched them together.
Note: I received 2 Silpats for Christmas and they are the best things ever. My whoopie pie cookies came off the Silpat without any trouble, and were cooked perfectly.