Red Velvet Whoopie Pies Recipe

By Angela Sellari Jump to Recipe

Our Red Velvet Whoopie Pies Recipe is a breeze to make and perfect for everything from school bake sales to Valentine’s Day.

In my family, everyone knows I’m the baker who will come to their rescue with everything from a pie to soothe a broken heart to a triple-layered cake for someone’s birthday. Indeed, they are a bit spoiled. Why would they go to a bakery when they have me? Do I mind? Not in the least! In fact, nothing pleases me more than getting special requests and having the perfect excuse to spend some time in the kitchen.

Last week, when my sister-in-law called to tell me there was a bake sale at her daughter’s school, I could hear a sense of defeat in her voice. She wanted to make a delicious contribution to the event, but she had to work long days and simply didn’t have the time. Of course, I didn’t hesitate and offered to whip up something fun and delicious. And see here the results!

Made with devil’s food cake mix, instant pudding, and red gel food coloring, these tender-crumbed red velvet whoopie pies are filled with Heavenly Homemade Marshmallow Cream (though you can use the store-bought stuff, too). They taste like sweet, little clouds of indulgence and are high on the cuteness factor. I’m happy to report that they disappeared fast—and that I’ll be making them again. This time for Valentine’s Day.

Fun and tasty variations

If you’re not partial to marshmallow cream, feel free to fill the whoopie pies with store-bought frosting. Delicious options would be cream cheese frosting, vanilla frosting, or even funfetti frosting for a fun and colorful touch. If serving these treats for dessert, why not fill them with a thick scoop of ice cream instead? In that case, I wouldn’t hesitate to roll the edges in chocolate sprinkles!

Want to make these pies just a little more special? Dust them with powdered sugar or drizzle them with melted dark chocolate. You can also dip half of the pies in dark chocolate and sprinkle them with finely chopped caramelized hazelnuts.

How do I store leftovers?

Store the whoopie pies in an airtight container in the fridge for up to 3 days. Freezing the filled whoopie pies is not recommended, as the texture of the marshmallow cream will be rendered grainy. You can freeze the unfilled cookies in a Ziploc bag or freezer-safe container for up to 3 months. Flash-freeze them for 1 hour on a baking sheet first to prevent sticking.

Serving suggestions

To bring out the kid in you, treat yourself to a whoopie pie with either our Delicious Vanilla Milkshake or our frothy Coffee Milkshake (if you’d like a bit of a pick-me-up).

Looking for more bake sale-worthy treats that are a breeze to make? Try our chocolaty Brownie Bites or whip up a batch of our cute Lime-Coconut Cupcakes.

Red Velvet Whoopie Pies Recipe

Angela Sellari

Our Red Velvet Whoopie Pies Recipe is a breeze to make and perfect for everything from school bake sales to Valentine's Day.

4.88 from 8 votes

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Cooling Time 35 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Cuisine American

Servings 16 whoopie pies

Calories 261 kcal

Ingredients

  

1x2x3x

• 1 package devil's food cake mix (15.25 ounces)
• 1 package instant chocolate pudding (3.9 ounces)
• 1/2 cup water
• 1/2 cup vegetable oil
• 3 eggs
• 1 tablespoon red gel food coloring
• 2 cups marshmallow cream

Instructions

 

• Preheat the oven to 350℉. Line 2 baking sheets with parchment paper.
• In a large mixing bowl, beat devil's food cake mix, instant chocolate pudding, water, vegetable oil, and eggs on low speed until combined. Gradually add the red food coloring.
  
• Drop the batter, in 2-tablespoon dollops, onto cookie sheets, approximately 2 inches apart.
• Bake for 13 to 15 minutes or until set. Allow the cookies to cool on the cookie sheets for 5 minutes, then transfer them to cooling racks to cool completely, approximately 30 minutes.
• Dollop 2 tablespoons of marshmallow cream onto the flat side of one cookie, being careful not to overfill. Close the pie by placing another cookie on top of the cream, bottom-side down. Repeat with the remaining cookies.
  

Nutrition

Calories: 261kcalCarbohydrates: 39gProtein: 3gFat: 12gSaturated Fat: 2gSodium: 321mgFiber: 1g

Keyword red velvet, red velvet whoopie pies, whoopie pies recipe

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