- 20 minutes
- 10 minutes
- 24 whoopie pies
Add a creamy filling full of chocolate chips between two fluffy red velvet cakes for a delectable heart-shaped whoopie pie treat.
In the bowl of a stand mixer, combine the cake mix, the oil, the eggs, the vanilla, the sour cream, and the red food coloring.
Mix well (2 to 3 minutes).
Line a baking sheet with parchment paper. Take a heart-shaped cookie cutter (2 to 2 ½ inches or so) and trace hearts on the paper with a pencil.
Flip the parchment paper to the other side (so the pencil markings are underneath—you can still see them through the parchment paper) and pipe the cake batter into the heart shapes. A few tips: don't pipe it too thick or it will spread too much, don't pipe too thin or it will leave gaps in the finished hearts. Make the top of the heart shape very distinct or the batter will bake into a circle rather than a heart.
- Bake in a 350-degree oven for approximately 8 minutes, until the edges start to look set.
To prepare the filling, place the butter, cream cheese, powdered sugar, and vanilla in a bowl. Mix well.
Add the chocolate chips and stir.
Spoon the filling onto the bottom of a heart.
Add another heart on top.
- Repeat until all of your whoopie pies are assembled.
Refrigerate until serving.