Chocolate Whoopie Pies with Salted Caramel Frosting



Ingredients

Chocolate Whoopie Pies
2c all-purpose flour
6Tbsp. unsweetened cocoa powder
1 ¼ tsp. baking soda
½ tsp. salt
½ c (1 stick) unsalted butter, softened
1c packed light brown sugar
1 egg at room temperature
1 ½ tsp vanilla extract
1c buttermilk at room temperature

Salted Caramel Frosting
½c (1 stick) unsalted butter
1c packed light brown sugar
5-6 Tbsp. heavy cream, divided
¼ tsp. salt
2 ½ c confectioners’ sugar

Directions

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats, set aside. Whisk the flour, cocoa powder, baking soda and salt together. In the bowl of an electric mixer with a paddle attachment, beat the butter on medium until light and fluffy. Add the brown sugar and beat on medium until combined. Beat in the eggs one at a time and the vanilla until combined.
Add half of the dry ingredients to the wet ingredients. Then add half of the buttermilk. Repeat with the remaining dry ingredients and the buttermilk until everything is added. Beat until combined. The batter will be thick, tacky, and sticky.

Scoop mounds of batter, about 1 ½ Tbsp. each onto the prepared baking sheets. Scoop them about 3 inches apart. Bake the cookies for 10-12 minutes or until the tops spring back when touched. Mine took 10 minutes. Allow them to cool completely before putting them together. While they are cooling, make your frosting.

For the frosting, melt the butter in a small saucepan over medium heat. Once melted, add brown sugar and 2 Tbsp. 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 the heat, pour into a heat-proof mixing bowl, and allow to cool for about 30 minutes. With a stand mixer fitted with a paddle attachment, beat in the confectioners’ sugar and 3 Tbsp. heavy cream. Slowly add more confectioners’ sugar until you reach desired consistency. If the icing is too thick, add one more Tablespoon of heavy cream. To assemble the cookies, pair the cookies up based on their size. Spread the frosting on the flat side of one cookie and sandwich with the other. Repeat with remaining cookies. Cover leftover whoopee pies and store in the refrigerator for up to one week.

Enjoy!