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)
- Preheat the oven to 350°F. Grease and flour the whoopie pie pan..or…line two cookie sheets with parchment paper.
- Mix the flour, baking powder, and salt in a large bowl. Set aside.
- In a separate large bowl, cream butter and sugar together until light and fluffy using hand or stand mixer.
- Add eggs one at a time; then add buttermilk and beat until combined.
- In a small bowl, combine the milk, baking soda, and vinegar. Stir this mixture into the butter-sugar-egg batter.
- Add the flour mixture. Beat on low-speed until just incorporated.
- Stir in espresso, mix until all lumps are gone.
- Drop heaping tablespoons onto the floured whoopie pie pan, I used a size 18 sorbet scoop, which worked perfectly.
- 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.
Rich Caramel Buttercream
Start with the caramel
1/2 cup sugar
2 tablespoons water
1/4 cup heavy cream
pinch sea salt
- 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.
- 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.
- Uncover and continue swirling the mixture until it becomes dark amber, 230°F. Remove from stove immediately.
- 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
- 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!
- Using a hand or stand mixer, beat on high-speed for 3-5 minutes, until the mixture hold stiff peaks.
- In another bowl, beat half the butter and slowly add the meringue until incorporated. Add remaining butter, tablespoon at a time.
- With the mixer on low, slowly add the caramel and mix until well-combined.
- 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 🙂