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Home > Recipes > Mini Red Velvet Whoopie Pies

Mini Red Velvet Whoopie Pies Recipe

Mini Red Velvet Whoopie Pies
  • Intermediate

Find Similar Recipes:

Pies x Frostings x Intermediate x HERSHEY’S Cocoa x Christmas x Valentine’s Day x
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Prep Time:
40 Minutes
Skill Level:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories -
Calories from Fat -
Total Fat g % DV
Saturated Fat g % DV
Trans Fat 0g -
Cholesterol mg % DV
Sodium mg % DV
Total Carbohydrates g % DV
Dietary Fiber g 0% DV
Sugars g -
Protein g -
Vitamin A - % DV
Vitamin C - % DV
Calcium - % DV
Iron - % DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.


  • 1 package (16.25 oz.) white cake mix
  • 1/3 cup HERSHEY'S Cocoa
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 tablespoon red food color


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

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

3. 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.


1/2 cup (1 stick) butter or margarine, softened

1/2 cup CRISCO All-Vegetable Shortening

2 cups marshmallow creme

2-1/2 cups powdered sugar

1 tablespoon McCORMICK Vanilla Extract

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.

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