Mini Red Velvet Whoopie Pies

Name: Mini Red Velvet Whoopie Pies Recipe | Hersheyland
Prep time: 40 min
Total time: 150 min
Yield: 48 filled cookies
Ingredients: 1 package white cake mix (16.25 oz); 1/3 cup HERSHEY'S Cocoa; 1/2 cup water; 1/2 cup vegetable oil; 3 eggs; 1 Tbsps red food color; 1/2 cup butter or margarine, softened; 1/2 cup CRISCO All-Vegetable Shortening; 2 cups marshmallow creme; 2-1/2 cups powdered sugar; 1 Tbsp McCORMICK Vanilla Extract

Details

Timing
Timing
Total:
Bake:: 7 Min.
Prep:: 40 Min.
Skill Level:: Beginner
Yields:: 48 filled cookies

Satisfy your sweet tooth with our tasty Mini Red Velvet Whoopie Pies recipe! These tiny treats are easy-to-make red velvet desserts, perfect for any gathering or celebration. Plus, they are actually so simple to whip up! With fluffy, moist cake and creamy vanilla filling, these Mini Red Velvet Whoopie Pies are the ultimate red velvet dessert to share with the family.

Get more red velvet recipe inspiration in our red velvet collection. Try the timeless HERSHEY’S Red Velvet Cake recipe or indulge in Red Velvet Cream Cheese Squares.

Ingredients & Directions

Prep Time: 40 minutes
Bake Time: 7 minutes
Cool Time: 30 minutes

Ingredients

1 package

white cake mix (16.25 oz)
1/3 cup

HERSHEY'S Cocoa
1/2 cup

water
1/2 cup

vegetable oil
3

eggs
1 Tbsps

red food color
Vanilla Creme Filling
1/2 cup

butter or margarine, softened
1/2 cup

CRISCO All-Vegetable Shortening
2 cups

marshmallow creme
2-1/2 cups

powdered sugar
1 Tbsp

McCORMICK Vanilla Extract

READY TO MAKE THIS?

Directions

Equipment Needed 

oven

cookie sheets

parchment paper

mixing bowl

mixer

measuring cups

rubber scraper

wire rack

Heat oven to 350°F. Line cookie sheets with parchment paper.

Combine cake mix, cocoa, water, oil, eggs and red food color. Drop by heaping teaspoons onto prepared cookie sheet.

Bake 7 to 9 minutes or until wooden pick inserted in centers comes out clean. Immediately transfer parchment paper with cakes onto wire rack. Cool completely. Prepare Vanilla Creme Filling or Chocolate Creme Filling. Place 2 cakes, flat sides together with about 2 teaspoons filling. Maked about 4 dozen filled cakes.

Vanilla Creme Filling:

Beat butter and shortening in medium bowl until creamy. Gradually add marshmallow creme, beating well. Gradually beat in powdered sugar and vanilla, beating well. About 3 cups filling.

Chocolate Creme Filling:

Add 1/2 cup HERSHEY'S Cocoa and decrease powdered sugar to 2 cups.

Additional questions?

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