With its Luscious Marshmallow Cream Cheese Filling sandwiched between Two Velvety Soft and Plump Cookies, these Heart Shaped Red Velvet Whoopie Pies will surely melt your heart… or someone special <3

The time has come and now you’re ready to make your special someone something cute and sweet. Maybe it’s just for fun for yourself and a few friends, for the kiddos, the coworkers and the like. In either case, you stopped at the right spot! I couldn’t believe my eyes when I saw this recipe. I knew I had to make ’em!

These red velvet heart shaped whoopie pies are as cute and fun to eat just as much as they were to bake!

If you’re cake-fiend like myself, then you’ll have no problem with these cookies. Better known as whoopie pies, they are a “cakey” type of cookie. Its best known attributes are its rounded edges giving the look and feel of a soft plump body typically filled with a plush and flavored cream. When it comes to red velvet, a popular flavor of a filling is cream cheese.

For mine, I’ve decided to mix both cream cheese and marshmallow cream to get the best of both worlds. Essentially, it tastes like sweet marshmallow fluff with a bit of creamy tang from the cheese. All-in-all, this combination was very complimentary to the red velvet. I and everyone else I tried them with, LOVED them!

If you enjoy the process of baking cakes, whoopie pies (for this recipe, in particular) is about the same process. If possible, remember to not pull out the cake pan. My recipes always state to begin with prepping the pans but I never follow through with this. Shh! Don’t tell. I usually prep my pans simultaneously when the mixer is running and because this recipe is similar to cake baking, naturally by habit, I grabbed and began prepping for an actual cake! My bad, ha!

So it’s best before mixing any ingredient, to start with prepping the lining for the cookie sheets as shown in the images below. As much as I love using my silicone baking mats, I found using parchment paper more useful so I could stencil the hearts. The stenciling is not a must but found it quite helpful when piping the batter to remain within the lines. This way, when the cookies baked, they were approximately the same size.

Tips for Piping Heart Shaped Whoopie Pies

BE DRAMATIC in your V-SHAPE. It’s important to emphasize the two rounded areas of the top of the heart. To do this, pipe slightly more batter in the rounded parts and slowly begin to release the pressure of piping as you pull the batter down toward the apex of the heart. It’s okay if the batter on one side of the heart slightly overlaps the other side. As they bake, this will flatten. Because the batter will expand, the goal here of being “dramatic” is to ensure the top of the heart will be distinguishable.
PINCH THE TIP. After the piping is complete, using either an offset spatula dipped in water or your fingers, pull the batter downward toward the apex of the heart to create a sharper tip. Or you may use your fingers to lightly pinch the bottom of the heart to create the tip. If this step is skipped, the cookie may plump too much where the tip becomes too round.
PINCH THE TIP… AGAIN. Hoping you’re not too afraid of heat, please do this with caution to not burn yourself. Once the cookies have baked and are removed from the oven, using either your fingers or a dry offset spatula, push the sides of the heart inward and lightly pinch the tip. If you begin to see the tip crack, stop. This must be done while the cookies are still hot. Once they are cooled, it will become very difficult to reshape.

Whoopie Pie Stenciling | URBAN BAKES — Using a marker, outline the heart shaped cookie cutter on parchment paper. Then flip paper over to pipe batter.

Whoopie Pie Piping Batter | URBAN BAKES — Using a marker, outline the heart shaped cookie cutter on parchment paper. Then flip paper over to pipe batter.

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