Get the best of both worlds by making these chocolate whoopie pies with caramel buttercream filling! Rustic looking cake-like chocolate cookies sandwiched together with luscious salted caramel buttercream!
If you were to choose between chocolate and caramel, what would you choose?
Difficult decision, huh? It is like Sophie’s Choice.
Each element is so beautiful on its own that one can imagine what a party it would be if the two came together. Hold on. Why imagine? I’ve got it right here for you! Chocolate whoopie pies filled with a salted buttercream frosting. Can it get better than this?
Alternatively known as the black moon, whoopie pies can also be considered to be sandwiched cookies, cakes or pies. Imagine an Oreo. Now imagine a chocolate cake. Now imagine the two coming together. Well, that’s a whoopie pie for ya!
You can of course play around with the flavors. Instead of a caramel buttercream, go for a simple vanilla or chocolate buttercream – that’d save a ton of time for you. Or you could fill them up with a cream cheese frosting… Or marshmallow fluff.. Or whipped cream… Sky is the limit, seriously!
I started off with a basic quick caramel recipe and I incorporated that with a basic buttercream (go easy on the sugar though). I realized the two were going to give me an amazing frosting! Albeit rich, you’re ideally only going to be making these mini whoopie pies once in a blue moon!
I’m of course going to be showing you an “eggless” version of the recipe. You can add an egg if you want. But y’all know I don’t eat eggs. Incidentally, I’ve compiled a useful post on 18 easy ways you can substitute for eggs in your cooking and baking in my latest article on Parade Magazine’s blog. Be sure to check that out and leave your comments, if you have any queries / suggestions! 🙂
Eggless Chocolate Whoopie Pies with Caramel Buttercream filling – Printable Recipe
- 1 cup All purpose Flour
- ¼ cup unsweetened Cocoa Powder
- ½ teaspoon Instant Espresso Powder (optional)
- ⅓ cup Powdered Sugar (adjust to taste)
- ¼ cup Butter, softened at room temperature (preferably unsalted)
- 1 teaspoon Vanilla Extract
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt (skip if using salted butter)
- 2 tablespoons Sour Cream / thick, plain Yogurt or 1 Egg
- ⅓ cup Milk or Buttermilk (start with ¼ cup and adjust as required)
- 2 Tablespoons + ¼ cup Soft butter (preferably unsalted)
- 4 Tablespoons Brown Sugar
- 2 Tablespoonss Condensed Milk
- 4 Tablespoons Milk or Cream
- 1 teaspoon Vanilla or Butterscotch extract - optional
- ¼ cup Chocolate
- ¼ cup Cream
- Chocolate Chips
- Crushed Nuts (cashews / almonds / pistachios)
- Simple vanilla buttercream
- Chocolate Buttercream
- Whipped Cream
- Cream Cheese Frosting
- Marshmallow cream
- Preheat oven to 160C / 325F. Line a cookie sheet with parchment paper and set aside
- Cream together butter, sugar, vanilla extract for 2-3 minutes until you have a smooth mixture.
- Add cocoa powder, instant espresso, yogurt (or sour cream or eggs) and beat well for a couple minutes.
- Sift in flour, baking soda, baking powder, salt and add a couple tablespoons of the milk / buttermilk. Start mixing slowly and add more milk, if required. Make sure there are no lumps in the batter. Do no over mix or you'll end up with a tough texture.
- If you have any leftover batter on the spoon, put some under the parchment paper on the cookie sheet. This helps the parchment stick to the sheet and not move.
- Using an ice cream scoop or a 1 tablespoon measure spoon, scoop out the batter and place it on the baking sheet at a distance of 1 inch from each other.
- Bake at 160 C for 8-12 minutes or until the cookies are fully cooked through. Depending on the size of your pies, they will take anywhere between 7 to 11 minutes so keep an eye on them.
- Allow them to cool completely.
- Add 2 tablespoons of butter and the brown sugar to a microwave safe bowl.
- Microwave on high power for 2-3 minutes or until the sugar melts into the butter.
- Add condensed milk, some milk / cream and mix well.
- Microwave again for 4-5 minutes.
- Add a pinch of salt when it is out. Mix well and let it cool.
- It will start to thicken as it cools. Just keep stirring well.
- In a mixing bowl, add ¼ cup of soft butter and beat it well for 2-3 minutes to get a creamy frosting. Add the cooled caramel to the butter and beat well again.
- Refrigerate for 10 minutes. Then use as required.
- Warm the cream in a sauce until you start to see bubbles forming on the edges of the cream.
- Pour the cream on top of chopped chocolate. Let the mixture sit undisturbed for 2-3 minutes.
- Then mix well for 2-3 minutes to form a smooth chocolate ganache. Keep it refrigerated until use.
- Separate the cookies. On the bootom of one half of the cookies, apply some chocolate ganache (that has thickened). You can also sprinkle some chocolate chips or sprinkles or nuts.
- One the other half of the cookies, spread some of the caramel buttercream filling.
- Sandwich both kinds of cookies and place on a plate.
- If you want, you can dip one top of the pies in some melted ganache, sprinkle some more nuts or chocolate hcips and refrigerate for 15 minutes for everything to set.
- Serve at room temperature.
- Ideally, you should serve these the same day. But they can stay in the refrigerator for up to 2 days.
- Instead of caramel buttercream and chocolate ganache, you can use any frosting of your choice.
Eggless Chocolate Whoopie Pies with Caramel Buttercream filling – Step-by-step Recipe
Beat together butter, sugar & vanilla extract for 2-3 minutes until you have a creamy mixture
Add cocoa powder, instant espresso, yogurt (or sour cream or eggs) and beat well for a couple minutes.
Sift in the flour, baking powder and baking soda and add a couple tablespoons of milk or water. Mix to form a smooth batter. Do not over beat or you’ll end up with a toigh texture. Make sure there are no lumps.
With leftover batter on the bowl / spoon, just apply some on the cookie sheet and stick a parchment paper on top.
Using an ice cream scoop or a tablespoon, drop balls of the batter onto the prepared cookie sheet. Bake at 160C for 8-11 minutes. Baking time would differ from oven to oven and also on the size of your cookies. Let the cookies cool completely. Remove and set aside.
To make a quick caramel sauce, add butter and sugar to a microwave safe bowl. Microwave on high power for 2-3 minutes or until the sugar melts into the butter. Add condensed milk, some milk / cream and mix well. Microwave again for 4-5 minutes. Add a pinch of salt when it is out. Mix well and let it cool. It will start to thicken as it cools. Just keep stirring well.
To make caramel buttercream, add soft butter and caramel to a bowl and beat well for 2-3 minutes till you have a nice creamy frosting
To assemble the chocolate whoopie pies with caramel buttercream, take half of the cookies, invert them and apply some chocolate ganache to them. You can also sprinkle some crushed nuts or chocolate chips of sprinkles – if you want. To the other half of the cookies, apply some of the caramel buttercream frosting. Sandwich both the cookies together. You can also dip the top of the whoopie in chocolate ganache, sprinkle some more crushed nuts or sprinkles and let that set completely.
Serve at room temperature.
Some other chocolaty delights for you –