Fluffy and delicious Salted Caramel Whoopie Pies, filled with a delicious salted caramel buttercream. You can make your own caramel sauce, or use store-bought to make the caramel buttercream.
Course Dessert
Cuisine American
Keyword caramel, whoopie pie
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Servings 16pies
Calories 200kcal
Ingredients
Whoopie pies
2cupsall-purpose flour255 grams, 5 oz
1/2cupunsweetened cocoa powder50 grams, 1.3 oz
1/4teaspoonfine sea salt
1 1/4teaspoonbaking soda
1/2cupunsalted butterroom temperature (113 grams, 4 oz)
1/2cupbrown sugar100 grams, 3.5 oz
1/2cupgranulated sugar100 grams, 3.5 oz
1eggroom temperature
1teaspoonvanilla extract
1cup+ 2 tablespoons milk
Salted Caramel Buttercream
1/3 cup salted caramel sauce store bought or homemaderecipe below
1 1/2 - 2 cups powdered sugar
1/2 cup unsalted butter room temperature
1/4 teaspoon vanilla
Salted Caramel Sauce
1/2 cup sugar
3 tablespoons unsalted butter
1/4 cup heavy cream
1/2 teaspoon kosher salt
Instructions
Whoopie Pies
Pre-heat the oven to 350F. Line a couple of baking sheets with parchment paper or silicon mat.
Add sugars a little at a time, and continue to cream for another minute, until light and fluffy.
Add the egg, mix to combine.
Add vanilla.
Slowly add half of the milk, while mixing.
Add half of sifted dry ingredients. Mix gently until combined.
Add the other half of the milk. Stir until combined.
Add the remaining dry ingredients. Fold until smooth. Batter should be thick.
Using a cookie scoop, drop spoonfuls of batter on top of the lined baking sheet. Space them about 3 inches away from each other.
Bake one cookie sheet at a time, for about 8-10 minutes. Rotate halfway.
Let pies cool down before filling them.
Salted Caramel Buttercream
Sift powdered sugar. Set aside.
Place butter in the bowl of a mixer. Mix on medium high until creamy, for about 30 seconds.
With the mixer off, add 1 1/2 cups of the powdered sugar. Mix on low until incorporated.
Slowly add the caramel sauce, and start to raise speed to medium high. Cream for 1 minute until fluffy and smooth. Scrape the sides of the bowl. If necessary add more sugar, if the mixture is too runny.
Add vanilla. Place frosting in a piping bag.
Salted Caramel Sauce
Place sugar in a medium saucepan.
Bring to a boil over medium heat. Stir constantly to help the sugar melt evenly.
As soon as the sugar melts entirely, it will be amber color. At this point, remove it from the heat.
Add cream and salt. Be careful. The mixture is going to come to the top, so be careful not to get burnt. After a second, it will subside, and you can whisk mixture.
Whisk until combined.
Add butter. Again, mixture will bubble up, so be careful.
Whisk until combined.
Bring mixture to a quick boil, while constantly whisking.
Let it boil for a few seconds, remove from heat.
Wait a couple of minutes until caramel cools slightly.
Pour into a glass jar. Let it cool completely.
To assemble
Pipe some of the salted caramel filling in one whoopie pie. Top with another pie. Drizzle some caramel frosting on top. Sprinkle sea salt if desired.
Storage
Pies should be stored in the fridge, for up to 4 days.