Whether you’re all about Valentine’s Day, or ready to drown your sorrows, these red wine whoopie pies are for you!
A few weeks ago, I spent the day at Salon, shooting some new desserts for Salon TV. We had so much fun filming, chatting and making these boozy whoopie pies, that I’ve been on pins and needles waiting to share the recipe with you! You already know about my love of baking with red wine, and I’ve never been one to turn down a classic whoopie pie, so when asked to come up with the ultimate Valentine’s Day dessert, I thought why not combine the two.
The combination is a match made in heaven, and the red wine mascarpone filling gives the classic dessert a modern, elevated vibe. The red wine reduction not only adds flavor in the filling, but it also lends a gorgeous purple color. The filling is soft and fluffy like whipped cream, but it’s got way more substance thanks to the lush mascarpone. The cakes themselves bake up light with the perfect crumb, and the chocolate ganache is definitely the icing on the cake – pun totally intended!
In this episode, you’ll see how we decorated the whoopie pies 2 ways, because options are everything! One is with my beloved freeze dried raspberries, which add another layer of flavor to the party, enhancing all those fruity undertones in the wine even more. Plus, they look SO pretty covered in hot pink dust. The second is with a fun sprinkle mix called high maintenance – go figure! Plain and simple, I love the colors, I’m crushing on the hearts, and the overall metallic vibe makes my heart happy.
Either way you go is a win! Hope you enjoy the video and thank you so much for all your kind words and feedback on the “how to pipe buttercream like a pro” video! Remember to keep tagging me in your beautiful bakes on Instagram!
Happy baking! xo
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 1/4 tsp. baking soda
- 1 tsp. salt
- 4 ounces (1 stick) unsalted butter, room temperature
- 1 cup light brown sugar
- 1 egg
- 1 1/2 tsp. vanilla bean paste or extract
- 1 cup buttermilk
- 1 cup red wine, I suggest Cabernet
- 8 ounces mascarpone
- 8 ounces heavy cream
- 1/2 cup powdered sugar
- 1 tsp. vanilla bean paste or extract
- 4 ounces semisweet or dark chocolate
- 1/4 cup heavy cream
- 1 tbsp. light corn syrup
- Piping bag for filling
- Large star tip, such as Ateco #826
- Sprinkles and/or freeze dried raspberries, for decorating
- Preheat oven to 400 degrees. Line 2 cookie sheets with parchment paper and set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt together.
- In the bowl of an electric mixer, cream butter and sugar until light and fluffy.
- Add egg and vanilla, and mix on medium speed until combined.
- Alternate adding dry ingredients with buttermilk, starting and ending with dries, and mixing just until combined. Be careful not to over mix the batter.
- Using a 1-ounce scoop, scoop batter onto prepared pans and bake for about 8 minutes. Allow cakes to cool on cookie sheets for a few minutes and then transfer to a cooling rack.
- In a medium saucepan, bring red wine up to a boil. Lower heat to medium-low and simmer until wine reduces to 1/4 cup. This will take about 11-12 minutes. Make sure to keep a close eye on it! Transfer reduction to a small bowl or jar and refrigerate until cool.
- In the bowl of an electric mixer, whip heavy cream and mascarpone until soft peaks start to form.
- Add powdered sugar and continue mixing.
- Add vanilla, followed by cooled red wine reduction, starting with 2 tablespoons. Taste it to see if you want to add more, and if so, add an additional 1-2 tablespoons. Whip until frosting is stiff enough to pipe.
- Ina small saucepan, bring heavy cream up to a scald (you can also heat cream in the microwave) and pour over chopped chocolate. .
- Let mixture sit for about 30 seconds and then stir until smooth.
- Stir in light corn syrup until smooth and set aside to let cool. You want the ganache to be slightly warm when you use it - warm enough that you can spoon it around, but not hot where it runs right off the top!
- Fit piping bag with large star tip, fill with mascarpone filling, and fill whoopie pies.
- Spoon warm ganache on top and swirl around lightly to achieve the look you want.I like to let them set for about a minute or two before I garnish with sprinkles and/or freeze dried raspberries.
- Top whoopie pies with sprinkles and/or freeze dried raspberries. I like to crush the raspberries in my hand over the top so you get different size bits and lots of pretty pink dust.
- Serve right away, or pop in the fridge for about 10 minutes if needed.
- If not serving right away, I suggest filling the whoopie pies, then storing them in an airtight container in the fridge. Ganache and sprinkle the day of because raspberries will get soggy and sprinkles can lose their luster in the fridge.