Red Velvet Whoopie Pie

Ingredients:

Cookie

• 30 g semi-sweet chocolate, chopped
• 15 g milk chocolate, chopped
• 170 g unsalted butter, melted
• 0.5 cup sour cream
• 2 large eggs
• 1.5 teaspoons of apple cider vinegar
• 0.5 tsp vanilla extract
• 1 tbsp red food coloring
• 2 and 1/4 cups premium flour
• 1 cup granulated sugar
• 1/4 cup cocoa powder
• 2 tsp baking powder
• 1/4 teaspoon of baking soda
• 0.5 tsp salt

Filling

• 220 g of cream cheese, room temperature
• 3 tablespoons unsalted butter, room temperature
• 2.5 cups sifted powdered sugar
• 1 vanilla bean, halved lengthwise and seeds scraped out

Preparation:

1. Preheat oven to 190°C and line 2 large baking sheets with parchment paper.
2. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave on 50% power until melted, about 2 minutes. Stir until smooth.
3. In a bowl, whisk together the melted butter, sour cream, eggs, vinegar, vanilla extract, and food coloring until smooth. In another bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. Add the flour mixture to the butter mixture in four equal portions, mixing thoroughly after each addition. Stir in the melted chocolate.
5. Drop 1 heaping tablespoon of the batter onto the prepared baking sheets and smooth the tops with a wet finger. Bake until the cookies spring back when lightly pressed, 8-10 minutes. Let cool on the baking sheets for 10 minutes, then transfer to wire racks to cool completely.
6. Meanwhile, prepare the filling.Beat the cream cheese and butter with a mixer until smooth. Stir in the powdered sugar and vanilla seeds. Spoon 1 tablespoon of filling between two cookies; repeat with the remaining cookies and filling. Refrigerate the whoopie pie for 30 minutes before serving.