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Valentine’s Red Velvet Heart-Shaped Whoopie Pies Recipe

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Delightfully festive Valentine’s Red Velvet Whoopie Pies featuring soft, heart-shaped red velvet cookies sandwiched with a creamy cream cheese frosting. Perfectly tender and moist, these charming treats combine the rich flavors of cocoa and cream cheese with a vibrant red hue to celebrate love and special occasions.

Ingredients

Scale

Dry Ingredients

  • 2 cups all-purpose flour
  • 2 Tablespoons cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Wet Ingredients for Cookies

  • 8 Tablespoons unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup buttermilk, room temperature
  • 1 Tablespoon (1 oz.) red gel food coloring

Filling Ingredients

  • 6 oz. cream cheese, room temperature
  • 5 Tablespoons unsalted butter, room temperature
  • 2 teaspoons vanilla extract
  • 2 ½ cups powdered sugar, sifted

Instructions

  1. Prepare Baking Sheets and Stencils: Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a card template to trace hearts all over the parchment, spaced about one inch apart, to guide piping since the cookies will spread during baking. Place the paper so that the stencil side faces down. Preheat the oven to 350°F (175°C).
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
  3. Cream Butter: In a separate bowl, beat the softened unsalted butter on medium-high speed for about 1 minute until smooth and creamy.
  4. Add Sugar and Wet Ingredients: Add the light brown sugar to the butter and beat on medium-high speed until fluffy and well combined. Then mix in the vanilla extract and egg, scraping down the bowl’s sides and bottom as needed to ensure even mixing.
  5. Combine with Buttermilk and Food Coloring: Beat in the buttermilk and red gel food coloring. Then, on low speed, gradually add the dry ingredients to the wet mixture until just combined. Avoid overmixing to keep the batter tender.
  6. Pipe Cookie Batter: Transfer the batter to a piping bag fitted with a ½ inch round tip (or use a zip-lock bag with a corner cut off). Pipe V-shaped designs inside the heart stencils on the parchment paper. You don’t need to fill the entire heart shape as the batter will spread during baking.
  7. Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, until the centers appear set. Allow them to cool on the baking sheets for 10 minutes before transferring to a wire rack to cool completely.
  8. Prepare Filling: Beat together the softened cream cheese, unsalted butter, and vanilla extract until smooth. Gradually add the sifted powdered sugar and continue beating until fluffy and creamy.
  9. Assemble the Whoopie Pies: Transfer the cream cheese filling to a piping bag fitted with a large round tip (or a zip-lock bag with the corner cut). Pair the cooled cookies by shape and size, then pipe the filling onto the flat side of one cookie, leaving a small border around the edges.
  10. Sandwich and Store: Top with the matching cookie, flat side down, pressing gently so the filling reaches the edges evenly. Store the assembled whoopie pies in an airtight container in the refrigerator until ready to serve.

Notes

  • Ensure all room-temperature ingredients are properly softened for smooth blending of the batter and filling.
  • If you don’t have a piping bag, a zip-lock bag with a small corner cut off works well for piping both batter and filling.
  • Do not overmix the batter to maintain a tender texture for the cookies.
  • Store the whoopie pies refrigerated in an airtight container to keep the cream cheese filling fresh.
  • These whoopie pies can be made a day ahead and stored chilled for optimal flavor and texture.

Keywords: Valentine's Day, Red Velvet, Whoopie Pies, Cream Cheese Filling, Heart-Shaped Cookies, Festive Dessert

Find it online: https://familyfavplates.com/valentines-red-velvet-heart-shaped-whoopie-pies-recipe/