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chocolate whoopie pies with salted caramel frosting on a white plate

Chocolate Whoopie Pies with Salted Caramel Frosting

  • Author: Sally
  • Prep Time: 40 minutes
  • Cook Time: 12 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 15 whoopie pies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Sweet, salty, and rich, these chocolate whoopie pies with salted caramel frosting satisfy all your dessert cravings!


Ingredients

Scale
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 6 Tablespoons (32g) unsweetened natural cocoa powder
  • 1 and 1/4 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 and 1/2 teaspoons pure vanilla extract
  • 1 cup (240ml) buttermilk, at room temperature*

Salted Caramel Frosting

  • 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 56 Tablespoons heavy cream, divided*
  • 1/4 teaspoon salt
  • 2 and 1/2 cups (240-300g) confectioners’ sugar, sifted

Instructions

  1. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats (highly recommended for best nonstick cookie baking surface!). Set aside.
  2. Whisk the flour, cocoa powder, baking soda, and salt together.
  3. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and combined. Beat in the egg and vanilla on high speed, scraping down the sides and bottom of the bowl as needed to combine.
  4. On low speed, add half of the dry ingredients to the wet ingredients. Then add half of the buttermilk. Repeat with the remaining dry ingredients and buttermilk until everything is added. Beat on medium speed until combined. It will be a thick, tacky, and sticky cake batter.
  5. Scoop mounds of batter, about 1 and 1/2 Tablespoons each, onto prepared baking sheets– about 3 inches apart.
  6. Bake the cookies for 10-12 minutes or until the tops spring back when touched. Mine usually take 11 minutes. Allow to cool completely before sandwiching. Make the frosting as they cool.
  7. Make the frosting: Melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tablespoons of heavy cream. Whisk constantly until sugar is dissolved. Add salt. Allow to bubble for about 2-3 minutes, whisking every 30 seconds. Remove from heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes. With a hand or stand mixer fitted with a whisk attachment, beat in 2 cups confectioners’ sugar and 3 more Tablespoons of heavy cream. Slowly add 1/4 cup – 1/2 cup more confectioners’ sugar until you reach the desired consistency. Add 1 more Tablespoon heavy cream if you find the frosting too thick. (Or more if it’s much too thick!)
  8. Pair the cookies up based on their size. Spread the frosting onto the flat side of one cookie and sandwich with the other. Repeat with remaining. Cover leftover whoopie pies and store in the refrigerator for up to 1 week.

Notes

  1. Make Ahead Instructions: You can prepare the batter, cover it tightly, and refrigerate for up to 3 days. Let it come to room temperature and bake as directed. You can freeze the baked whoopie pies for up to 3 months. Wrap them individually. Before enjoying, thaw overnight in the refrigerator.
  2. Special Tools: KitchenAid Stand Mixer | Rainbow WhiskCookie Scoop | Silpat Baking Mat | Baking Sheet
  3. Buttermilk: Buttermilk is best for this recipe. You can make your own DIY version of buttermilk if needed. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the whoopie pies won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  4. Heavy Cream: Required for the caramel! There are no subs that will achieve the same texture and taste in this frosting. Here are all my recipes using heavy cream if you have leftover.
  5. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: chocolate whoopie pies with salted caramel frosting