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Mini Red Velvet Whoopie Pies


2 hours 30 minutes
Skill Level
48 filled cookies

This mini red velvet whoopie pie recipe starts with the pre-packaged cake mix of your choice. Once you've made your mini sandwich cakes, you can fill them with plenty of sweet cream filling.

Ingredients & Directions

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


  • 1 package
    white cake mix (16.25 oz.)
  • 1/3 cup
    HERSHEY'S Cocoa
  • 1/2 cup
  • 1/2 cup
    vegetable oil
  • 3
  • 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

Step-By-Step Directions

Equipment Needed 
oven oven
pan cookie sheets
paper parchment paper
mixing bowl mixing bowl
mixer mixer
measuring cup measuring cups
rubber scraper rubber scraper
wire rack 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?