Chocolate Chip Red Velvet Whoopie Pies

• 1 package red velvet cake mix (regular size)
• 3 large eggs, room temperature
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup butter, softened
• 2 cups confectioners' sugar
• 1 cup (6 ounces) miniature semisweet chocolate chips

1. Preheat oven to 350u0b0. In a large bowl, combine cake mix, eggs, oil and extract; beat on low speed 30 seconds. Beat on medium 2 minutes.
2. Cut a 1/2-in. hole in the tip of a pastry bag or in a corner of a food-safe plastic bag. Transfer dough to bag. Pipe 1-1/2x1-in. hearts onto parchment paper-lined
3. , spacing hearts 1 in. apart.
4. Bake until edges are set, 6-8 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely.
5. For filling, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners' sugar until smooth. Stir in chocolate chips. Spread filling on bottoms of half of the cookies. Top with remaining cookies. Refrigerate leftovers.

cake, eggs, canola oil, vanilla, cream cheese, butter, sugar, chocolate chips

Taken from www.tasteofhome.com/recipes/chocolate-chip-red-velvet-whoopie-pies/ (may not work)