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Hungry Girl's Mini Red Velvet Whoopie Pies

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“Hungry Girl recipe”

Ingredients Nutrition

  • 2 tablespoons jet-puffed marshmallow creme
  • 14 cup Cool Whip Free, thawed
  • 18 teaspoon vanilla extract
  • one 25-calorie packet hot cocoa mix (like Swiss Miss Diet or Nestlà Fat Free)
  • 1 dash salt
  • 1 tablespoon mini semi-sweet chocolate chips, divided
  • 2 drops red food coloring
  • 13 cup devil's food cake mix
  • 13 cup yellow cake mix
  • 2 12 tablespoons fat-free liquid egg substitute (like Egg Beaters Original)


  1. Preheat oven to 350 degrees.
  2. To make the filling, place marshmallow creme in a microwave-safe bowl and microwave for 5 - 10 seconds, until soft and easy to stir. Let cool slightly. Add Cool Whip and vanilla extract, and stir until completely mixed. Refrigerate until your pies are ready to be assembled.
  3. Place cocoa mix, salt, and 1/2 tablespoons chocolate chips in a glass. Add 1/4 cup very hot water, and stir until ingredients have dissolved. Add food coloring and 1/4 cup cold water, and mix we ll.
  4. Pour cocoa mixture into a bowl. Add cake mixes and egg substitute. Using a whisk or fork, mix batter for about 2 minutes, until smooth and blended. Batter will be thin, but your pies will puff up once baked. Add remaining 1/2 tablespoons chocolate chips and lightly stir.
  5. Spray a 12-cup muffin pan with nonstick spray. Spoon batter into the pan, evenly distributing it among all 12 cups (only about 1 heaping tablespoons per cup). Bake in the oven for 15 minutes, or until a toothpick inserted into the center of a "pie half" comes out clean. Let cool completely.
  6. Once cool, use a knife to carefully loosen the pie halves and remove them from the pan.
  7. Place 6 pie halves flat-side up on a plate. Spoon filling on top of the plated halves, evenly distributing it among them. Place one of the remaining pie halves, flat-side down, on top of each filling-covered pie half. Whoopie, you're done!

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