Mini Red Velvet Whoopie Pies

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.

Avoid any crumb problems and try this simple mini red velvet whoopie pie recipe.

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 unsalted butter, softened
1 cup brown sugar, packed
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 the bowl of your stand mixer, beat the butter for 30 seconds. Beat in the brown sugar until light and fluffy.
Mix in the egg and vanilla.
Alternately mix in the dry ingredients, and buttermilk. I divided the dry mix into thirds, and the buttermilk in half.
Stir in the food coloring. If you are using the liquid food coloring it takes 1-2 bottles to reach the proper shade of red.
Pre-heat the oven to 375 F and line the cookie sheets.
Fill a decorating bag with the batter and squeeze 1 – 1 1/2 inch circles on the cookie sheets. The cookies will not spread very much.
Bake for 5-7 minutes.
While the cookies are cooling beat together the cream cheese, marshmallow fluff, and butter. Scoop into a decorating bag. Use a decorating tip if desired.
Squeeze a small amount of the frosting on to 1 cookie, sandwich with a similar sized cookie.
Repeat until the cookies are frosted and sandwiched.

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