Whenever a red velvet cake is spoken of it seems like people flip their lids with excitement. Like it is the best tasting dessert, EVER! My first experience trying red velvet was last year when I made my own for my birthday. It was good, super good, but not AMAZINGLY to-die-for delicious. And I don’t think it was my recipe, I just think it had been hyped up SO much that I sorta expected literal fireworks to go off in my mouth when I tried it for the first time. I didn’t write it off though.

Since then I have noticed that people make red velvet whoopie pies. How do you do that since red velvet gets some of it’s signature flavor from the buttermilk? Well, I soon found out. I found a recipe and went for it.

I was impressed, very very impressed with the results of the whoopie pie. I might be sorta bias toward whoopie pies anyway, so that probably helped it’s case. The cookie is soft and cake-like with lots of red velvet flavor. The subtle cocoa flavor combined with the tart buttermilk, it was GOOD! And then add in the cream cheese filling, dang, sold!

I served these for dessert after dinner and then the ext day at a bbq. I observe 2 things once these were served:

1. No one talks while eating because they are so amazing by the taste bud overload.
2. They go back for seconds because they just can’t resist the deliciousness.

Those are fantastic compliments without anyone even needing to saying anything, I was pleased and frankly, so was everyone else! I might not be a crazed red velvet lover like some, but slowly it is winning me over.

Recipe adapted from Better Homes and Gardens
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
red food coloring
Cream Cheese Frosting (recipe below)

Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

Spread frosting on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

Cream Cheese Frosting
In medium mixing bowl beat 1/4 cup softened butter and half an 8-ounce package softened cream cheese until smooth. Mix in 2 cups powdered sugar. Use immediately.

To store Whoopie Pies: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
But I am betting you won’t have any left to store.