Tasty Chocolate Chip Red Velvet Whoopie Pies

There’s something special about red velvet desserts that always makes me smile. Maybe it’s the rich color or the way chocolate chips make everything better – I’m not really sure! But when I combined these two favorites into whoopie pies, my kids couldn’t stop asking for more. The best part is that these little treats are perfect for making ahead of time, which means less stress when company comes over.

I started making these whoopie pies for our weekend family game nights, and now they’ve become our go-to dessert for pretty much everything. They’re easier to make than you might think, and they’re just the right size for a sweet afternoon pick-me-up or an after-dinner treat. Plus, the cream cheese filling pairs so nicely with the soft, cake-like cookies that even my picky eater asks for seconds.

What Kind of Cream Cheese Should I Use?

For whoopie pie filling, regular full-fat block cream cheese is your best bet – skip the spreadable kinds that come in tubs since they’re too soft and can make your filling runny. Make sure your cream cheese is properly softened at room temperature for about an hour before using it, which helps prevent those annoying lumps in your filling. While generic brands can work fine, I’ve found that Philadelphia cream cheese tends to give the most consistent results in baked goods because it has a reliable texture and moisture content. Just remember to avoid fat-free cream cheese for this recipe, as it won’t give you that classic, rich filling texture we’re looking for.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Red velvet cake mix: While the red velvet mix gives these whoopie pies their signature color and taste, you can use regular chocolate cake mix plus 2-3 tablespoons of red food coloring as a substitute.
• Canola oil: Any neutral-flavored oil works here – vegetable oil, sunflower oil, or even melted coconut oil (though this might add a slight coconut taste).
• Cream cheese: For the filling, you can use mascarpone cheese instead of cream cheese. If you’re dairy-sensitive, dairy-free cream cheese works too, but the texture might be slightly different.
• Mini chocolate chips: Regular-sized chocolate chips work fine – just chop them roughly. Or try dark chocolate chips, white chocolate chips, or even chopped nuts for a different twist.
• Butter: For the filling, you can use margarine or plant-based butter if needed. Just make sure it’s the stick kind, not the spreadable type in tubs, for the right consistency.
• Vanilla essence: Vanilla extract, vanilla bean paste, or even almond extract can work here – just note that almond will give a different but nice flavor.

Watch Out for These Mistakes While Baking

The biggest challenge when making whoopie pies is achieving the right consistency – overmixing the batter can lead to tough, dense cookies instead of the soft, cake-like texture we’re after, so mix just until the ingredients are combined.

Temperature control is crucial: working with room temperature ingredients (especially the cream cheese and butter for the filling) prevents lumpy filling, and letting the cookies cool completely before assembling prevents the filling from melting and sliding off.

Many bakers make the mistake of using too much filling or pressing too hard when assembling, which causes the filling to squish out the sides – instead, pipe or spoon about 2 tablespoons of filling in the center and gently press the cookies together just until the filling reaches the edges.

For the best texture and flavor, store these whoopie pies in an airtight container in the fridge, but serve them at room temperature to ensure the filling is perfectly creamy and the chocolate chips are soft.

What to Serve With Red Velvet Whoopie Pies?

These sweet sandwich cookies are perfect with a cold glass of milk or a hot cup of coffee – the combo just makes sense! Since whoopie pies are pretty rich on their own, I like to keep things simple and serve them as part of a dessert spread with some lighter options like fresh berries or vanilla ice cream. For afternoon tea or coffee time, try pairing them with a warm drink that has a bit of bitterness to balance out the sweetness – think dark roast coffee or earl grey tea. If you’re serving these at a party, setting up a milk bar with different options (regular, chocolate, or almond milk) lets everyone pick their favorite way to enjoy them.

Storage Instructions

Keep Fresh: These red velvet whoopie pies stay super tasty when kept in an airtight container in the fridge. Because of the cream cheese filling, they’ll keep well for up to 5 days. I like to place a piece of wax paper between layers to prevent them from sticking together.

Freeze: Want to save some for later? These little treats freeze really well for up to 2 months! Just wrap each whoopie pie individually in plastic wrap, then place them in a freezer bag. This way, you can grab one whenever the craving hits.

Prep Ahead: You can make the cookie parts a day ahead and store them in an airtight container at room temperature. Then just whip up the cream cheese filling and assemble when you’re ready. This makes it super convenient when you’re planning for a party or gathering!

Thaw: When you’re ready to enjoy a frozen whoopie pie, just transfer it to the fridge the night before. Let it sit at room temperature for about 15-20 minutes before eating – this helps the filling get back to its creamy texture.

Preparation Time	15-25 minutes
Cooking Time	6-8 minutes
Total Time	30-45 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3500-4000
• Protein: 30-40 g
• Fat: 180-220 g
• Carbohydrates: 500-550 g

Ingredients

• 1 box red velvet cake mix (standard size)
• 3 large eggs
• 1/2 cup canola oil
• 2 teaspoons vanilla essence
• For the filling:
• 8 ounces softened cream cheese
• 1/2 cup softened butter
• 2 cups powdered sugar
• 1 cup mini semisweet chocolate chips

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (175°C).

In a large bowl, combine your cake mix, eggs, oil, and extract.

Using an electric mixer, beat the mixture on low speed for 30 seconds to combine the ingredients initially.

Then, increase the speed to medium and continue beating for 2 more minutes until the batter is smooth and well-blended.

Step 2: Pipe Heart-Shaped Cookies

Transfer the prepared cake batter into a pastry bag and cut a 1/2-inch hole in the tip of the bag.

On parchment-lined baking sheets, pipe heart-shaped cookies measuring approximately 1-1/2 by 1 inches.

Ensure that the hearts are spaced about 1 inch apart to allow for spreading during baking.

Step 3: Bake the Cookies

Place the baking sheets in the preheated oven and bake the cookies until the edges are set, approximately 6-8 minutes.

Once baked, allow the cookies to cool on the pans for about 2 minutes before transferring them to wire racks to cool completely.

Step 4: Prepare the Cream Cheese Filling

In a large bowl, beat together cream cheese and butter until the mixture is smooth and blended.

Gradually beat in the confectioners’ sugar, continuing to mix until the filling is smooth.

Stir in the chocolate chips to complete the filling.

Step 5: Assemble and Store Cookies

Once the cookies are completely cool, spread the cream cheese filling on the bottoms of half of the cookies.

Top with the remaining cookies to create a sandwich.

Refrigerate any leftover cookies to keep them fresh and enjoy them cold!