Preheat oven to 375ºF and place rack in center of the oven. Line cookie sheets with
parchment paper. In a large electric mixer bowl fitted with a paddle attachment, beat butter
at medium speed for 30 seconds. Add the brown sugar, cocoa powder, baking soda,
and salt; beat until well combined. Beat in egg, vanilla and Red Velvet Emulsion. With
mixer on low speed, add flour and buttermilk in three additions, alternating between the
two. Using cookie scoop, drop batter onto cookie sheet spacing 2 inches apart. Bake 8-
10 minutes or until edges are set. Cool on cookie sheet for 3 minutes; transfer to a wire
rack. Once cookies are cool, spread or pipe, flat side of one cookie, with Cream Cheese
Icing and top with another cookie, flat side down. Store in an airtight container in refrigerator
for up to 1 week.
Cream cheese icing: In a large mixing bowl, beat cream cheese, butter, sour cream and vanilla until light and
fluffy. Gradually beat in confectioners’ sugar until smooth. Refrigerate extra icing.
TIP: The cake component of the whoopie pie can be baked in advance and frozen. Bake the
cakes according to recipe; cool completely. Transfer to a parchment-lined cookie sheet and
place in freezer for 1 hour until frozen enough to store cakes in a resealable plastic freezer bag
without sticking. Store in the freezer for up to 1 month. When ready to use, remove the
cakes from the freezer and defrost at room temperature for at least 2 hours before filling
whoopie pies. The assembled pies can be stored in an airtight container for up to 1 week
(pies filled with cream cheese filling must be refrigerated) or up to 1 month in a freezer. Individually
wrap and freeze whoopie pies before freezing.