Soft, fluffy red velvet cake-like cookies are sandwiched together with a smooth, tangy cream cheese frosting taking these whoopie pies to the next level. With a hint of Nutella, these bright and vibrant whoopie pies are pleasantly sweet and perfect for Valentine’s Day.
Makes about 15 whoopie pies
Ingredients
Red Velvet Cakes
2 cups all-purpose flour
3 Tbsp unsweetened cocoa powder
1 tsp baking soda
½ tsp salt
¼ cup unsalted butter, room temperature
¼ cup vegetable shortening
¾ cup granulated sugar
¼ cup light brown sugar, packed
1 large egg
1 tsp pure vanilla extract
⅔ cup full-fat buttermilk, room temperature
⅓ cup Nutella, melted and cooled slightly
2 tsp red food coloring
Cream Cheese Filling
8 oz cream cheese, room temperature
¼ cup unsalted butter, room temperature
1 tsp pure vanilla extract
2-3 cups confectioners' sugar, sifted
Directions
Red Velvet Cakes
Preheat the oven to 350°F. Lightly spray a whoopie pie pan with nonstick cooking spray.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening together for 1 minute on medium-high speed until completely smooth and creamy. Add both sugars and beat on medium-high speed until fluffy and combined. Beat in the egg, scraping down the sides of the bowl as necessary, and then beat in the vanilla and buttermilk until combined. Fold in the Nutella until incorporated.
On low speed, gradually add the dry ingredients to the wet ingredients until well combined. Then add enough food coloring to achieve a deep red hue.
Spoon the batter into each cavity of the prepared pan, and evenly spread the batter to the edges of each cavity using an offset spatula. Each cavity should be about ⅔ full (about 2 tablespoons per cavity).
Bake for 8-10 minutes, or until the cakes spring back when touched. Let the cakes cool in the pan for about 5 minutes. Then remove the cakes from the pan and place on wire racks to cool completely before assembling.
Cream Cheese Filling
In a large bowl, use an electric mixer to beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Then beat in the butter and vanilla until combined.
Gradually add in the confectioners’ sugar, one cup at a time, beating well after each addition until the desired level of sweetness is reached.
Whoopie Pie Assembly
Fill a pastry bag with the cream cheese filling and pipe it onto the flat side of half of the cakes. Place a second cake on top to create a sandwich. Repeat with the remaining cakes.