Phew, made it in time for looove day. I've been hanging onto this one, waiting for Valentine's Day but with all the birthdays around here, plus Bread Week, it kind of snuck up on me!
Last year I posted Red Velvet Cookies which were sooo good because, hello, they had chocolate chips in them and cream cheese frosting on top! And this year, well, I've got a thing for whoopie pies and one cannot ignore the association they must have with Valentine's Day. Plus these ones are red and chocolate and sweet and spicy.
Speaking of, are you having a red hot shortage where you live or is it just here? I went to three different stores, NO red hots! I finally went to World Market, where I got the manager to sell me their last bag out of a pre-packaged gift basket. Pretty sure I got the last bag in the DC metro area.
Just for you - XOXOXO!
Red Hot Red Velvet Whoopie Pies (print recipe)
1 oz. semisweet chocolate, chopped
1/2 oz. milk chocolate, chopped
12 T unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 1/2 tsp apple cider vinegar
1/2 tsp vanilla extract
1 T red food coloring*
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
Red Hot Filling:
8 oz. cream cheese, room temperature
3 T unsalted butter, room temperature
2 1/2 cups confectioners' sugar, sifted
1/4 cup red hot cinnamon candies, crushed**
*1 T is for regular grocery store food coloring. If you use intense-colored paste coloring, about 1/2 tsp is sufficient.
**Crush candies by sealing in a plastic bag, placing on a cutting board, and carefully smashing with a hammer. Good fun! If you prefer vanilla filling instead of red hot, substitute the seeds scraped from one halved vanilla bean for the cinnamon candies
1. Make the cookies: Preheat to the oven to 375. Line 2 large baking sheets with parchment. Combine the semisweet and milk chocolates in a microwave-safe bowl and microwave until melted, 30 seconds at a time, stirring in between. Whisk until smooth.
2. Whisk the melted butter, sour cream, eggs, vinegar 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.
3. 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.
4. Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and crushed candies. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving. Makes 18 pies
Recipe adapted from Food Network Magazine