Muse Red Velvet Gelato Whoopie Pies


Muse Red Velvet Gelato Whoopie Pies

Muse Red Velvet Gelato Whoopie Pies

Muse Red Velvet Gelato Whoopie Pies are a delicious treat that can be made for either a sweet snack or dessert. What makes this whoopie pie recipe unique is that it uses Muse Gelato as the filling!

Serves18 Pies

Preparation Time30 min

Cooking Time10 min


  • 1 ounce semisweet chocolate, chopped
  • 1/2 ounce milk chocolate, chopped
  • 12 tablespoons unsalted butter, melted
  • 1/2 cup sour cream
  • 2 large eggs
  • 1 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon red food coloring
  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 quart Muse Gelato Vanilla Bean Gelato or Zabaglione Gelato


  1. Preheat oven to 375 degrees F and then line two large baking sheets with parchment paper.
  2. Combine semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about two minutes. Whisk until smooth.
  3. Whisk melted butter, sour cream, eggs, vinegar, vanilla, and food coloring in a bowl until well mixed.
  4. In another bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  5. Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in melted chocolate.
  6. Scoop generous tablespoonfuls of batter onto the prepared baking sheets and smooth tops with a damp finger.
  7. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes.
  8. Let cool up to 14 minutes on baking sheets before transferring to racks. Cool completely.
  9. Once the cookies are completely cooled, sandwich a healthy scoop of Muse Vanilla Gelato between two cookies. Repeat with the remaining cookies and filling; store whoopie pies in freezer while filling to avoid melting.
  10. Serve immediately or keep frozen until serving.

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