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Chocolate Whoopie Pies with Caramel Buttercream


  • Author: Kavitha
  • Prep Time: 30 mins
  • Cook Time: 12 mins
  • Total Time: 42 mins
  • Yield: 8-12 mini whoopie pies 1x

Description

Soft, cake-like chocolate cookies sandwiched with salted caramel buttercream frosting


Scale

Ingredients

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)
  • Sprinkles

Alternatives for the filling

  • Simple vanilla buttercream
  • Chocolate Buttercream
  • Whipped Cream
  • Cream Cheese Frosting
  • Marshmallow cream

Instructions

For the cookies

  1. Preheat oven to 160C / 325F. Line a cookie sheet with parchment paper and set aside
  2. Cream together butter, sugar, vanilla extract for 2-3 minutes until you have a smooth mixture.
  3. Add cocoa powder, instant espresso, yogurt (or sour cream or eggs) and beat well for a couple minutes.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Allow them to cool completely.

For the caramel buttercream filling

  1. Add 2 tablespoons of butter and the brown sugar to a microwave safe bowl.
  2. Microwave on high power for 2-3 minutes or until the sugar melts into the butter.
  3. Add condensed milk, some milk / cream and mix well.
  4. Microwave again for 4-5 minutes.
  5. Add a pinch of salt when it is out. Mix well and let it cool.
  6. It will start to thicken as it cools. Just keep stirring well.
  7. 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.
  8. Refrigerate for 10 minutes. Then use as required.

Chocolate Ganache – can make this ahead of time & melt later if required

  1. Warm the cream in a sauce until you start to see bubbles forming on the edges of the cream.
  2. Pour the cream on top of chopped chocolate. Let the mixture sit undisturbed for 2-3 minutes.
  3. Then mix well for 2-3 minutes to form a smooth chocolate ganache. Keep it refrigerated until use.

Assembling the Whoopie Pies

  1. 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.
  2. One the other half of the cookies, spread some of the caramel buttercream filling.
  3. Sandwich both kinds of cookies and place on a plate.
  4. 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.
  5. Serve at room temperature.

Notes

  1. Ideally, you should serve these the same day. But they can stay in the refrigerator for up to 2 days.
  2. Instead of caramel buttercream and chocolate ganache, you can use any frosting of your choice.

  • Category: Dessert
  • Cuisine: American