These red velvet varieties will have you shouting whoopie for sure! And let’s not forget about that luscious, fluffy whipped cream cheese butter frosting in between the two layers of velvety goodness. Oh, grab me a cold glass of milk, will you? I’m going to be busy for a little bit. While I’m enjoying one (or possibly two) here is the recipe.
- 1 cup butter
- 1/2 cup dark chocolate chips (I used Hershey’s Baking Chips, Dark Chocolate, 12 oz)
- 2-1/2 cups flour
- 1/4 cup dark cocoa (I used Rodelle Organic Baking Cocoa Powder Dutch Processed 25 Oz.)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup sugar
- 3/4 cup sour cream
- 2 large eggs
- 1 Tbsp white vinegar
- 1 tsp pure vanilla
- 1 Tbsp red gel food coloring
Preheat oven to 350.
In small saucepan, over low heat, melt the butter and chocolate chips or melt in microwave for about 30 seconds on high. Set aside to cool.
Onto a large piece of parchment paper, sift together the flour, cocoa, baking powder, baking soda and salt. Set aside.
In large bowl, whisk the sugar, sour cream, eggs, vinegar and vanilla to combine. Add the red food coloring and whisk gently. Add the melted chocolate and whisk to combine. Sprinkle the dry ingredients over the batter and whisk until well combined.
Use an ice cream scoop to drop the batter in 10 equal portions onto the two prepared cookie sheets, lined with parchment paper, about 1-1/2 inches apart.
Bake in preheated oven for about 12-15 minutes or until the tops spring back after you lightly touch them.
[Meanwhile, prepare the Cream Cheese Butter Cream]. See separate post for recipe.
Remove the cookies and cool slightly on the cookie sheets before transferring to wire racks to cool completely.
Turn half of the cookies bottom side up and add a heaping tablespoon of butter cream onto each cookie. Place together and gently press together to form your whoopie pie.
Recipe from: Butter Baked Goods CookbookButter Baked Goods: Nostalgic Recipes From a Little Neighborhood Bakery: A Cookbook