Caramel Macchiato Whoopie Pies

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 Pies!

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 🙂


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