These are so delicious!  Perfect for Father’s Day treats! The kiddo’s will love to assemble them, and the father’s will love to eat them!

Caramel Macchiato Whoopie Pie

Makes about 2 dozen assembled whoopie pies

For the cakes

2 cups plus 2 tablespoons all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon salt

½ cup unsalted butter, at room temperature

1 cup sugar

2 large eggs

½ cup buttermilk

2 tablespoons milk

1 teaspoon baking soda

1 teaspoon vinegar

2 teaspoons espresso (use instant espresso and a few drops of hot water to wet it)

1. Preheat the oven to 350°F. Grease and flour the whoopie pie pan..or…line two cookie sheets with parchment paper.
2. Mix the flour, baking powder, and salt in a large bowl. Set aside.
3. In a separate large bowl, cream butter and sugar together until light and fluffy using hand or stand mixer.
4. Add eggs one at a time; then add buttermilk and beat until combined.
5. In a small bowl, combine the milk, baking soda, and vinegar. Stir this mixture into the butter-sugar-egg batter.
6. Add the flour mixture. Beat on low-speed until just incorporated.
7. Stir in espresso, mix until all lumps are gone.
8. Drop heaping tablespoons onto the floured whoopie pie pan, I used a size 18 sorbet scoop, which worked perfectly.
9. Bake for 10-12 minutes. The whoopie pies should spring back when you press them gently. Let cool a few minutes before removing them from pan to wire cooling rack.

Flour mixture on the topless fireman apron 🙂

Whoopie Batter

Whoopies before the oven!

Baked whoopies!

Rich Caramel Buttercream

Start with the caramel

1/2 cup sugar

2 tablespoons water

1/4 cup heavy cream

pinch sea salt

Sugar to caramel!

1. Add the sugar to a small saucepan and pour the water over it. With the heat on low, swirl the pan around until the sugar has nearly dissolved.  Continue to swirl; no spoons or whips.
2. Once dissolved, put heat to medium-high and bring the mixture to a gentle boil. Cover with lid and allow sugar to boil for 2 minutes.
3. Uncover and continue swirling the mixture until it becomes dark amber, 230°F. Remove from stove immediately.
4. Slowly pour in the cream, stirring with a whisk until combined; set aside.

Next up is the buttercream base–

3 egg whites

1/3 cup granulated sugar

1/8 teaspoon cream of tartar

2 sticks of butter, at room temperature

Whipping the meringue Stiff!!

1. Combine the sugar, egg whites, cream of tartar and water in the stainless steel bowl.  Bring a large pan of water to simmer. Set the bowl in the pan of simmering water and whisk constantly until the mixture reaches 140 degrees on an instant-read thermometer. The mixture will get foamy when it is close- it doesn’t take long, just a few minutes!! Remove from heat immediately so egg whites don’t curdle!
2. Using a hand or stand mixer, beat on high-speed for 3-5 minutes, until the mixture hold stiff peaks.
3. In another bowl, beat half the butter and slowly add the meringue until incorporated.  Add remaining butter, tablespoon at a time.
4. With the mixer on low, slowly add the caramel and mix until well-combined.
5. Refrigerate if buttercream is soft for a few minutes before assembling whoopie pies.

Assemble the pies and dust with remaining espresso, adding a bit of garnish and flavor.

Pour Dad a glass of milk and serve 🙂