Chocolate Whoopie Pies with Caramel Buttercream. Mini Chocolate Whoopie Pies with Salted Caramel Filling Whoopie pies are not pies at all but a cake-like sandwich cookie. Enjoy this chocolate version that is filled with a delicious salted caramel buttercream. Read the Story Behind the Recipe Chocolate whoopie pies filled with a salted buttercream frosting.

Now imagine the two coming together. Well, that's a whoopie pie for ya! Try my red velvet whoopie pies next!. You can cook Chocolate Whoopie Pies with Caramel Buttercream using 26 ingredients and 26 steps. Here is how you cook that.

Ingredients of Chocolate Whoopie Pies with Caramel Buttercream

You need of All purpose Flour.
It's of Cocoa unsweetened Powder.
You need of Espresso Instant Powder (optional).
You need of Sugar Powdered (adjust to taste).
It's of Butter , softened at room temperature (preferably unsalted).
Prepare of Vanilla Extract.
Prepare of Baking Powder.
Prepare of Baking Soda.
Prepare of Salt (skip if using salted butter).
You need of Sour Cream Yogurt Egg / thick, plain or 1.
Prepare of Milk Buttermilk or (start with 1/4 cup and adjust as required).
You need of butter Soft (preferably unsalted).
You need of Brown Sugar.
You need of Condensed Milk Tablespoonss.
It's of Milk Cream or.
Prepare of Vanilla Butterscotch or extract - optional.
It's of Chocolate.
You need of Cream.
Prepare of Chocolate Chips.
Prepare of Nuts Crushed (cashews / almonds / pistachios).
Prepare of Sprinkles.
You need of vanilla Simple buttercream.
It's of Chocolate Buttercream.
Prepare of Cream Whipped.
It's of Cream Cheese Frosting.
Prepare of Marshmallow cream.

And the majority voted for salted caramel, so it's a win win in the chocolate. Traditionally, where I come from anyway, they are filled with a billowing mound of marshmallow frosting.. Whoopie Pies with Salted Caramel Buttercream. The fluffy, caramel provides buttery relief from the dense, chocolaty crumb of the cookie - the kind that packs.

Chocolate Whoopie Pies with Caramel Buttercream step by step

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 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..
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..

For today's variation, I decided to go with a Salted Caramel Whoopie Pie, because duh, salted caramel! For the salted caramel buttercream in the filling, I use a quick homemade caramel sauce. The only thing that takes time is to let the caramel sauce cool down before proceeding to make the buttercream. The batter is soft, something between a cake batter and a cookie dough, and the texture of the cake is tender. Whoopie pies taste like a really good frosted chocolate cake.