RED VELVET WHOOPIE PIES

By arserrano

Ingredients

• For the Cookies:
• 1 ounce semisweet chocolate, chopped
• 1/2 ounce milk chocolate, chopped
• 12 tablespoons unsalted butter, melted
• 1/2 cup sour cream
• 2 large eggs
• 1 1/2 teaspoons apple cider vinegar
• 1/2 teaspoon vanilla extract
• 1 tablespoon red food coloring
• 2 1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• For the Filling:
• 8 ounces cream cheese, at room temperature
• 3 tablespoons unsalted butter, at room temperature
• 2 1/2 cups confectioners' sugar, sifted
• 1 vanilla bean, halved lengthwise and seeds scraped

Preparation

Step 1

Make the cookies:
-Preheat the oven to 375 degrees F.
-Line 2 large baking sheets with parchment paper.
-Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
-Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined.
-In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
-Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next.
-Stir in the melted chocolate.
-Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger.
-Bake until the cookies spring back when lightly pressed, 8 to 10 minutes.
-Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

Meanwhile, make the filling:
-Beat the cream cheese and butter with a mixer until smooth.
-Beat in the confectioners' sugar and vanilla seeds.
-Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling.
-Refrigerate 30 minutes before serving.

Food Network Recipe.

Prep Time: 45 min
Inactive Prep Time:30 min
Cook Time: 10 min Level: Easy Serves: 18 servings