It’s always a challenge to pipe out shapes when baking cookies, as you can’t really predict how much the batter will spread and change when they’re baked.
Yet I just knew that the whoopie pie batter would be firm enough to hold its shape and create these adorable hearts. It took a little practice to get it just right but I’ve worked out the kinks to share with you all today!
For the whoopie pies
- Make the whoopie pies: in a medium bowl whisk together the flour, cocoa powder, baking soda and salt. In the bowl of a mixer beat both sugars, yogurt, oil, eggs and vanilla for 3 minutes on medium speed. Scrape down the sides.
- With the mixer on low speed, gradually add the flour mixture and beat till combined. Refrigerate the batter for 30 minutes.
- Pre-heat the oven to 350; line 3 baking sheets with parchment paper. Fit a large pastry bag with a 1/2″ plain piping tip (I used an Ateco #5 tip). Scoop the batter into the prepared bag.
- To create the hearts, form the letter “V”: Pipe a 2″ diagonal line downward, in a teardrop shape. Pipe another line down to meet it. Repeat, spacing the cookies about 2″ apart. Bake for 9 minutes, or until the cookies spring back when touched (keep the baking sheets with the unbaked cookies in the fridge). Remove from the oven and let cool completely on the pans.
For the filling
5 Tbsp unsalted butter, room temperature
1 tsp vanilla extract
⅛ tsp salt
3 cup confectioners' sugar
- Make the filling: clean the mixer bowl and attachment. Fit another pastry bag with the (cleaned) piping tip.
- Combine the cream cheese and butter in the mixer bowl – beat for 3 minutes on medium speed. Scrape down the sides and add the vanilla and salt. Beat on low speed for 30 seconds.
- With the mixer on low speed gradually add the confectioners’ sugar, and then beat for 1 minute. If tinting the filling add a drop or two of red or pink food coloring and beat till the color is evenly incorporated. Scrape down the sides.
- Assemble the whoopie pies: scoop the filling into your pastry bag. Pipe filling onto the flat sides of half the cookies, then sandwich with remaining cookies, pressing down slightly so that the filling spreads to the edges. Chill the pies for about 30 minutes. Refrigerate, covered, for up to 3 days.
Recipe adapted from One Girl Cookies.
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