Chocolate Whoopie Pies with Salted Caramel Filling

Ever since the success of the pumpkin whoopie pies I made for my co-workers, I’ve been asked to try other combinations.  I think my friends and family just like to play taste-tester, and that’s fine with me.  I think chocolate and caramel are an amazing combination, so when a recipe for whoopie pies filled with salted caramel buttercream came my way, that was the end of deciding which whoopie pies to make next.

These didn’t disappoint.  The chocolate “cake” combined really nicely with the salted caramel.  I had to start my caramel over when the first round burned, so I did take it off the burner just before it turned dark amber in color and that worked like a charm.

Chocolate Whoopie Pies with Salted Caramel


for the cakes:

  • 1 3/4 C. flour
  • 3/4 C. cocoa powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 C. butter, softened
  • 1/2 C. white sugar
  • 1/2 C. packed brown sugar
  • 1 C. milk
  • 1 egg
  • 1 tsp. vanilla extract

for the filling:

  • 1/2 C. sugar, divided
  • 2 Tbs. water
  • 2 Tbs. plus 2 tsp. heavy cream
  • 2 egg whites
  • pinch of salt
  • 1/2 C. butter, softened
  • 1/2 tsp. vanilla extract


To make the cakes, heat the oven to 375 degrees.  Line 2 large cookie sheets with parchment paper, or grease them.

Combine the flour, baking soda, salt, and cocoa powder.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together.

Add the egg and continue beating until fluffy, 1-2 minutes.  Beat in the milk and vanilla extract.

Beat in the flour mixture to combine.

Drop by heaping tablespoons onto prepared cookie sheets.  Bake for 10-14 minutes, tops should spring back when touched.

Cool completely.

To make the filling, put 1/4 C. of sugar and 2 Tbs. of water in a medium saucepan over medium high heat.  Swirl the pan gently, do not stir.  Remove the pan from the heat just before the mixture turns a deep amber.

Carefully add the cream and stir until smooth.  Set aside.

Put the egg whites, salt, and remaining 1/4 C. of sugar in a heat-proof bowl over a pot of simmering water.  Whisk until sugar dissolves and the mixture reaches 140 degrees.

Pour mixture into the bowl of a stand mixer fitted with the paddle attachment.  Beat until stiff peaks form.

Add the butter a little at a time, and continue beating on medium.

Reduce the speed to low, add the vanilla extract and then the caramel.  Beat for 5 minutes.

Spread the filling on the flat side of a cookie, top with another cookie.

Source: Foodess


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