Chocolate Whoopie Pies With Salted Caramel Buttercream
Hey everybody! It’s summer! I enjoy the sun so much more when it isn’t around all the time. When I lived in Southern California where it’s sunny everyday, I took it for granted. I was always longing for a climate that had different seasons. Now I’ve got that here in Washington, and I do enjoy that difference. Summer is a season I particularly enjoy.
I’ve been spending my days out in the garden. I grow vegetables and herbs. We also have roses and fruit trees. I’m growing nasturtiums as well since they are easy to grow and edible. Heck we have so many things growing it’s hard to keep track. We live on 10 acres, which is great, but also, work.
|The pies call for buttermilk, I like to use this Bulgarian Buttermilk in mine. It’s higher in fat than most buttermilk, so it makes for a rich end result.|
They are simple to make as well. The cake portion is quite straight forward.
The caramel buttercream also simple. A standard American buttercream essentially, with caramel mixed in. I know, I know, most people don’t consider making caramel of any kind, simple. But trust me. I’ve taken pictures of all the steps the caramel goes through, to make it as easy as well, pie. It doesn’t even require a thermometer.
The secret to making caramel is the secret to most everything in life.
Which is really paying attention and being present.
Some Dont’s when making the caramel.
Don’t walk away while it’s on the stove.
Don’t try to rush it.
Don’t do other things while making it. (It only takes 10 minutes or so.)
If you follow these simple steps when making this recipe, you will be richly rewarded, my friend.
Chocolate Whoopie Pies with Salted Caramel Buttercream
makes 24 pies
Recipe for pies inspired by this recipe on Epicurious
Salted Caramel Buttercream recipe is my own.
Start the buttercream first. (Recipe for pies is after the buttercream recipe, below.)
Salted Caramel Buttercream
makes enough to fill 24 pies, or frost about 24 cupcakes
1 cup (200 g.) granulated sugar
2/3 cup (160 ml) water
1 cup (240 ml) heavy cream
2 tsp. vanilla extract
3 sticks (339 g.) unsalted butter- or if you use salted, just cut back on the salt, (below)
1-2 tsp. fine sea salt
2 cups (230 g.) powdered sugar
First, get your mise en place ready for the caramel, it will go fast. Measure the cream in a slightly larger vessel than needed. Add the vanilla to it, and place it next to the stove.
In a saucepan where you can see the bottom, like stainless steel, (I used an off white color Le Cruset pan.)
This is important because you will make decisions based on it’s color. So if you use a black pan for example, it will be harder to see the color. (I’ve done it, it is possible, but I don’t recommend it.)
Over medium high heat, stir together the granulated sugar and the water. Stop stirring after the sugar has dissolved. Bring to a boil over medium high heat.
|This is just the sugar and the water boiling at the start. It’s clear now.|
During this time, don’t stir it. Right when it gets to this point, remove it from the heat. You can swirl the pan a little if you feel like you can’t see the color well. You must, I repeat, you must catch it right at this point. If you let it go any longer, it will turn to black in what feels like an instant.
|This is the color you want. Remove it from the heat now.|
|I took this picture about 5 seconds after the picture above, after I removed it from the heat, to illustrate how much darker it turned in such a short time.|
As soon as you remove it from the heat, add the cream/vanilla mixture and stir. It will boil and sputter up. (is that a word?) The sugar will turn to a hard rock, basically. You will feel like you have done something wrong. You haven’t.
|After adding the cream and vanilla, the sugar turns into a hard ball. It’s o.k. it will dissolve.|
|After stirring for a few moments, it’s on it’s way to becoming homogeneous.|
|Here it is when it’s finished, it just need to cool.|
|But wait, it’s not quite done. Strain it first to make sure you don’t have any bits of sugar that didn’t dissolve.|
|Set it aside to cool while you start on the pies.|
Set the caramel aside until it’s cool to the touch. About 1 1/2- 2 hours. You can also make this part the night before, and let it cool overnight.
While it’s cooling, start making the pies. (recipe below.)
4 cups (601 g.) all-purpose flour
1 cup (114 g.) Dutch-process or natural cocoa powder (my favorite cocoa is natural high fat cocoa from Penzeys, it gives these cakes a rich chocolate flavor)
2 1/2 teaspoons baking soda
2 teaspoon salt
2 cups (480 ml) well-shaken buttermilk
3 teaspoons vanilla
2 sticks (1 cup) (227 g.) unsalted butter, softened
2 cups (300 g.) packed brown sugar
2 large eggs
Preheat oven to 350 degrees Fahrenheit, 180 degrees Celsius, or Gas Mark 4.
Whisk together flour, cocoa, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a small bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer or 5 minutes with a handheld, then add eggs, beating until combined well. Reduce speed to low and alternately mix in flour mixture and buttermilk in batches, beginning and ending with flour, scraping down side of bowl occasionally, and mixing until smooth.
With a 2 Tablespoon size disher, scoop batter onto parchment lined or Silpat lined baking sheets, leaving 2 inches of space between each cookie. Put your clean hand under the faucet and get it wet. Gently pat the mounds down a little to prevent them from being too round on top.
Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, for about 10 minutes. They are done when tops are puffed and cakes spring back when touched. Don’t overbake.
Transfer with a metal spatula to a rack to cool completely.
When cool add about a Tablespoon of buttercream to the middle of one of the cookies, and place another on top to make a sandwich. If not serving them right away, place them in an airtight container.