Soft, cake-like chocolate cookies sandwiched with salted caramel buttercream frosting
For the Chocolate Cookies
- 1 cup All purpose Flour
- 1/4 cup unsweetened Cocoa Powder
- 1/2 teaspoon Instant Espresso Powder (optional)
- 1/3 cup Powdered Sugar (adjust to taste)
- 1/4 cup Butter, softened at room temperature (preferably unsalted)
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt (skip if using salted butter)
- 2 tablespoons Sour Cream / thick, plain Yogurt or 1 Egg
- 1/3 cup Milk or Buttermilk (start with 1/4 cup and adjust as required)
For the Caramel Buttercream – makes 1 cup
- 2 Tablespoons + 1/4 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
For the Chocolate Ganache
- 1/4 cup Chocolate
- 1/4 cup Cream
Others – use any of the below if you want
- Chocolate Chips
- Crushed Nuts (cashews / almonds / pistachios)
Alternatives for the filling
- Simple vanilla buttercream
- Chocolate Buttercream
- Whipped Cream
- Cream Cheese Frosting
- Marshmallow cream
For the cookies
- 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.
For the caramel buttercream filling
- 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 1/4 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.
Chocolate Ganache – can make this ahead of time & melt later if 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.
Assembling the Whoopie Pies
- 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.
- Category: Dessert
- Cuisine: American