PEEPS® Red Velvet Whoopie Pies

Makes 12 small whoopie pies


Whoopie Pies

1½ cups all-purpose flour

3 tablespoons unsweetened cocoa powder

½ teaspoon baking powder

¼ teaspoon baking soda

¼ teaspoon salt

½ cup or 1 stick unsalted butter, at room temperature

2 PEEPS® Red Velvet Chicks Dipped in CreamFudge, finely chopped

½ cup granulated white sugar

¼ cup light brown sugar, packed

1 egg

1 teaspoon vanilla extract

2 teaspoons red food coloring

½ cup buttermilk

Cream Cheese Filling

6 PEEPS® Red Velvet Chicks Dipped in Cream Fudge

8 ounces cream cheese, at room temperature

½ cup or 1 stick unsalted butter, at room temperature

1 cup confectioners’ sugar


1 Preheat oven to 350˚F. Line a baking sheet with parchment paper.

2 To make the whoopie pies, whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl, and set aside.

3 In the bowl of a stand mixer using the paddle attachment, cream together the butter, chopped PEEPS®, and white and brown sugars on medium speed until light and fluffy, about 7–8 minutes.

4 Add the egg and mix about 1 minute until completely combined.

5 Add the vanilla extract and food coloring, and mix until just blended.


6 Turn the mixer off and add half of the flour mixture and mix on low until just incorporated. While mixer is still on low, slowly pour in the buttermilk. Turn off the mixer and scrape down the sides of the bowl. Add the remaining flour mixture and mix on low just until combined.

7 Using a small ice cream scoop, scoop 24 rounds of the batter and place on prepared baking sheet about 2 inches apart.

8 Bake for about 10 minutes, or until the whoopie pies spring back when touched. Remove from the oven and allow to cool completely before filling, about 30 minutes.

9 To make the cream cheese filling, add the PEEPS® Chicks to the bowl of a food processor and pulse about 1 minute, or until the PEEPS® are finely ground. Add in the cream cheese and butter and continue mixing until the mixture is light and smooth, about 30 seconds. Add in the confectioners’ sugar and mix until combined, another 30 seconds.

10 To assemble, spread the filling onto the flat side of one whoopie pie using an offset spatula. Top with another whoopie pie.

11 Store wrapped tightly in plastic wrap in the refrigerator up to 5 days.RedVelvetWhoopiePies