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Heart-Shaped Red Velvet Whoopie Pies

Delightful heart-shaped red velvet whoopie pies with a creamy filling, perfect for any occasion and a joyful treat to share with loved ones.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cookies
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 tablespoon red food coloring
Filling
  • 8 oz cream cheese or buttercream For spreading between cookies

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Line your baking sheets with parchment paper.
  3. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  4. In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 3-4 minutes with a hand mixer).
  5. Add the eggs one at a time, mixing well after each addition.
  6. Slowly mix in the buttermilk, vanilla extract, and red food coloring until combined.
  7. Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
  8. Using a piping bag or a tablespoon, place dollops of batter onto the prepared baking sheets in heart shapes.
Baking
  1. Bake in the preheated oven for 15-20 minutes, or until a toothpick comes out clean.
  2. Allow cakes to cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Filling
  1. While the hearts are cooling, whip together the cream cheese or buttercream filling.
  2. Spread the filling between two heart-shaped cookies to form the whoopie pies.

Notes

For a healthier option, substitute half the all-purpose flour with almond or oat flour. Ensure your butter is at room temperature for best results, and check for baking doneness at the 15-minute mark to avoid overbaking. Store leftover whoopie pies in an airtight container in the refrigerator for up to one week.