Chocolate Whoopie Pies with Salted Caramel Frosting

Why You’ll Love This Chocolate Whoopie Pies

Chocolate whoopie pies bring joy to any kitchen with their soft, cake-like texture and irresistible salted caramel frosting. Perfect for home cooks, busy parents, and baking enthusiasts, this chocolate whoopie pies recipe delivers big flavor in little time. Imagine handheld treats that satisfy chocolate cravings while fitting into your schedule.

Here are the main reasons this recipe stands out:

• Ease of preparation: You mix the batter in one bowl, scoop, and bake in under 15 minutes per batch. No fancy equipment needed, just basic pantry staples and a cookie scoop. Busy parents and students appreciate the 30-minute total hands-on time, leaving room for family moments.
• Health benefits: Made with cocoa powder rich in antioxidants, these pies offer a touch of wellness in dessert form. Opt for dark cocoa to boost flavonoids that support heart health, as noted in this health benefits of chocolate overview. Buttermilk adds calcium, and you control sugar levels for diet-conscious eaters.
• Versatility: Adapt for vegan, gluten-free, or low-calorie needs with simple swaps. Serve at potlucks, pack for lunches, or gift to newlyweds. Travelers love them as portable snacks, and seniors enjoy the soft bite.
• Distinctive flavor: The deep chocolate cakes pair with creamy salted caramel frosting for sweet-salty bliss. Unlike store-bought, homemade shines with fresh caramel notes that melt in your mouth.

These qualities make chocolate whoopie pies a go-to for food enthusiasts and working professionals seeking quick wins in the kitchen.

Essential Ingredients for Chocolate Whoopie Pies

Gather these items for the ultimate chocolate whoopie pies with salted caramel frosting. Each plays a key role in texture and taste.

Main Ingredients:

• 2 cups all-purpose flour – Forms the soft, cakey structure that defines whoopie pies.
• 1/2 cup unsweetened cocoa powder – Delivers intense chocolate flavor without overpowering sweetness.
• 1 teaspoon baking soda – Provides lift for pillowy cakes.
• 1/2 teaspoon salt – Balances flavors and enhances chocolate notes.
• 1 cup granulated sugar – Adds necessary sweetness and tenderness.
• 1/2 cup shortening – Keeps cakes moist and soft longer than butter.
• 1 large egg – Binds ingredients for cohesion.
• 1 teaspoon vanilla extract – Boosts overall flavor depth.
• 1 cup buttermilk – Creates tang and moisture for fudgy centers.
• 1 cup granulated sugar (for caramel) – Base for rich caramel sauce.
• 1/4 cup water (for caramel) – Helps melt sugar evenly.
• 6 tablespoons unsalted butter (for caramel) – Adds buttery richness to caramel.
• 1/2 cup heavy cream (for caramel) – Brings creaminess to the caramel.
• 1 teaspoon sea salt flakes (for caramel) – Gives the signature salty kick.
• 1 cup unsalted butter, softened (for frosting) – Forms the fluffy base.
• 4 cups powdered sugar – Sweetens and thickens the frosting.
• 1/2 cup prepared salted caramel sauce – Infuses frosting with flavor.
• 2 teaspoons vanilla extract (for frosting) – Rounds out the taste.
• Pinch of sea salt (for frosting) – Adjusts seasoning.

Special Dietary Options:

• Vegan: Swap buttermilk for almond milk plus 1 tbsp lemon juice; use flax egg (1 tbsp flax + 3 tbsp water); replace butter and shortening with coconut oil or vegan alternatives.
• Gluten-free: Use 1:1 gluten-free flour blend; add 1/2 tsp xanthan gum if blend lacks it.
• Low-calorie: Reduce sugar to 3/4 cup in batter; use Greek yogurt instead of buttermilk; opt for light butter and sugar-free caramel.

How to Prepare the Perfect Chocolate Whoopie Pies: Step-by-Step Guide

This chocolate whoopie pies recipe yields about 12 pies. Total time: 1 hour. Preheat oven early for best results.

First Step: Preheat and prepare mise en place. Set oven to 375°F (190°C). Line two baking sheets with parchment paper. Measure all ingredients. This setup ensures smooth baking and even cookies. Pro tip for busy parents: Prep the night before.

Second Step: Mix dry ingredients. In a medium bowl, whisk 2 cups flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Sift if cocoa is lumpy. Dry mix provides structure. Takes 2 minutes.

Third Step: Beat wet ingredients. In a large bowl, use an electric mixer to cream 1 cup sugar and 1/2 cup shortening on medium speed for 2 minutes until fluffy. Add 1 egg and 1 tsp vanilla; beat 1 minute more. Wet base incorporates air for lightness.

Fourth Step: Combine batters. Alternate adding dry mix and 1 cup buttermilk to wet ingredients, starting and ending with dry. Mix on low until just combined, about 1 minute. Scrape bowl. Overmixing toughens cakes, so gentle stir key. Batter resembles thick brownie mix.

Fifth Step: Scoop and bake. Drop 2-tablespoon mounds onto sheets, 2 inches apart. Bake 10-12 minutes until tops spring back. Rotate sheets halfway. Cool on sheets 5 minutes, then wire rack fully. Uniform scoops yield matching halves.

Sixth Step: Make salted caramel sauce. In a saucepan over medium heat, melt 1 cup sugar with 1/4 cup water, stirring until dissolved. Boil without stirring 8-10 minutes to amber. Remove heat; whisk in 6 tbsp butter (careful, it bubbles), then 1/2 cup cream and 1 tsp sea salt. Cool 20 minutes. Homemade caramel elevates frosting.

Seventh Step: Prepare salted caramel frosting. Beat 1 cup softened butter 2 minutes until creamy. Gradually add 4 cups powdered sugar, 1/2 cup cooled caramel, 2 tsp vanilla, and pinch salt. Beat on high 3 minutes for fluffiness. Taste; add more salt if needed. Pipe or spread easily.

Final Step: Assemble and serve. Pair cooled cakes bottom-up. Spoon or pipe 2-3 tbsp frosting on one, top with matching half. Press gently. Dust with sea salt. Serve immediately or store. Perfect for students’ snacks or seniors’ treats. Enjoy the soft chocolate whoopie pies with salted caramel frosting!

Protein and Main Component Alternatives

While chocolate whoopie pies focus on cocoa as the star, swap main components for variety or needs.

• Chocolate substitute: Use carob powder (1/2 cup) for caffeine-free option, great for kids or sensitive stomachs.
• Flour alternative: Whole wheat pastry flour (2 cups) adds fiber; almond flour (1.5 cups + 1/2 cup oat) for low-carb.
• Shortening swap: Butter (1/2 cup) for richer taste; applesauce (1/4 cup + 1/4 cup butter) cuts fat.
• Buttermilk replacement: Milk + 1 tbsp vinegar (let sit 5 min); coconut milk for dairy-free tang.

These keep the homemade chocolate whoopie pies soft. Test one swap first.

Vegetable, Sauce, and Seasoning Modifications

Tailor sauces and flavors seasonally or by preference.

• Sauce options: Swap caramel for marshmallow fluff (1 cup + 1 cup powdered sugar + 1/2 cup butter) for classic; peanut butter frosting (peanut butter frosting recipe) for nutty twist.
• Seasoning tweaks: Add cinnamon (1/2 tsp) to batter for fall; espresso powder (1 tsp) intensifies chocolate.
• Add-ins: Mix zucchini shreds (1/2 cup, squeezed) for moisture; pumpkin puree (1/4 cup) in batter for autumn.

These mods suit diet-conscious individuals or travelers.

Mastering Chocolate Whoopie Pies: Advanced Tips and Variations

Take your whoopie pies recipe to the next level.

Pro cooking techniques: Chill batter 30 minutes for thicker pies. Use a 1.5-inch scoop for uniformity. Bake on convection for even rise.

Flavor variations: Peppermint extract in frosting; pumpkin spice batter. Love intense chocolate? Pair with my triple chocolate cake inspiration.

Presentation tips: Drizzle extra caramel; roll edges in crushed pretzels. Serve on cake stands for parties.

Soft chocolate whoopie pies make every bite memorable.

Make-ahead options: Freeze baked halves up to 2 months; assemble fresh. Ideal for working professionals.

For more ideas, see these best ever whoopie pie recipes.

How to Store Chocolate Whoopie Pies: Best Practices

Refrigeration: Layer in container to avoid smudging.

Freezing: Cool fully; wrap tight.

Reheating: Room temp 30 min; no microwave.

Meal prep: Bake batches weekly.

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FAQs: Frequently Asked Questions About Chocolate Whoopie Pies

Chocolate Whoopie Pies

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• Author: Brandi Oshea
• Total Time: 1 hour 12 minutes
• Yield: 20 whoopie pies

Print Recipe

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Description

🍫 Dive into moist chocolate whoopie pies sandwiched with luxurious salted caramel frosting, offering a perfect sweet-salty contrast that’s utterly addictive.
🍮 These crowd-pleasing treats are simple to bake at home, ideal for gatherings or indulgent snacks with gourmet flair.

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Ingredients

– 2 cups all-purpose flour

– 1/2 cup unsweetened cocoa powder

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1 cup granulated sugar

– 1/2 cup shortening

– 1 large egg

– 1 teaspoon vanilla extract

– 1 cup buttermilk

– 1 cup granulated sugar for caramel

– 1/4 cup water for caramel

– 6 tablespoons unsalted butter for caramel

– 1/2 cup heavy cream for caramel

– 1 teaspoon sea salt flakes for caramel

– 1 cup unsalted butter, softened for frosting

– 4 cups powdered sugar

– 1/2 cup prepared salted caramel sauce

– 2 teaspoons vanilla extract for frosting

– Pinch of sea salt for frosting

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Instructions

1-First Step: Preheat and prepare mise en place. Set oven to 375°F (190°C). Line two baking sheets with parchment paper. Measure all ingredients. This setup ensures smooth baking and even cookies. Pro tip for busy parents: Prep the night before.

2-Second Step: Mix dry ingredients. In a medium bowl, whisk 2 cups flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt. Sift if cocoa is lumpy. Dry mix provides structure. Takes 2 minutes.

3-Third Step: Beat wet ingredients. In a large bowl, use an electric mixer to cream 1 cup sugar and 1/2 cup shortening on medium speed for 2 minutes until fluffy. Add 1 egg and 1 tsp vanilla; beat 1 minute more. Wet base incorporates air for lightness.

4-Fourth Step: Combine batters. Alternate adding dry mix and 1 cup buttermilk to wet ingredients, starting and ending with dry. Mix on low until just combined, about 1 minute. Scrape bowl. Overmixing toughens cakes, so gentle stir key. Batter resembles thick brownie mix.

5-Fifth Step: Scoop and bake. Drop 2-tablespoon mounds onto sheets, 2 inches apart. Bake 10-12 minutes until tops spring back. Rotate sheets halfway. Cool on sheets 5 minutes, then wire rack fully. Uniform scoops yield matching halves.

6-Sixth Step: Make salted caramel sauce. In a saucepan over medium heat, melt 1 cup sugar with 1/4 cup water, stirring until dissolved. Boil without stirring 8-10 minutes to amber. Remove heat; whisk in 6 tbsp butter (careful, it bubbles), then 1/2 cup cream and 1 tsp sea salt. Cool 20 minutes. Homemade caramel elevates frosting.

7-Seventh Step: Prepare salted caramel frosting. Beat 1 cup softened butter 2 minutes until creamy. Gradually add 4 cups powdered sugar, 1/2 cup cooled caramel, 2 tsp vanilla, and pinch salt. Beat on high 3 minutes for fluffiness. Taste; add more salt if needed. Pipe or spread easily.

8-Final Step: Assemble and serve. Pair cooled cakes bottom-up. Spoon or pipe 2-3 tbsp frosting on one, top with matching half. Press gently. Dust with sea salt. Serve immediately or store. Perfect for students’ snacks or seniors’ treats. Enjoy the soft chocolate whoopie pies with salted caramel frosting!

Notes

🍫 Use room temperature ingredients for smoothest batter and frosting.
🍮 Test caramel doneness by color to avoid bitterness.
❄️ Freeze unfilled pies up to 1 month; thaw before filling.

• Prep Time: 30 minutes
• Cooling: 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 whoopie pie
• Calories: 410 kcal
• Sugar: 38g
• Sodium: 350mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 45mg

Keywords: chocolate whoopie pies, salted caramel frosting, caramel desserts, whoopie pie recipe