Salted Caramel Whoopie Pies

Salted Caramel Whoopie Pies: A Decadent Delight You Can’t Resist

Whoopie pies are a beloved American treat, often described as the love child between a cookie and a cupcake. Among the many variations that have evolved over the years, Salted Caramel Whoopie Pies stand out as a modern classic—rich, creamy, and perfectly balanced with a hint of salt to cut through the sweetness. This indulgent dessert combines soft, chocolatey cakes with a luscious salted caramel filling, creating a flavor explosion in every bite. Whether you’re baking for a special occasion or simply treating yourself, these whoopie pies are guaranteed to impress.

The History of Whoopie Pies

The origins of the whoopie pie are deeply rooted in American culinary tradition, particularly among the Amish communities of Pennsylvania, Maine, and other northeastern states. Often called “gobs” in some regions, whoopie pies were traditionally packed into lunchboxes as a sweet surprise. The name is said to come from the joyful exclamation of children when they discovered one hidden in their meal—”Whoopie!”

Originally made with simple ingredients like flour, sugar, shortening, and cocoa, early versions were humble but satisfying. Over time, bakers began experimenting with fillings and flavors, transforming the classic dessert into a gourmet favorite. The addition of salted caramel—a trend that surged in popularity during the 2000s—elevated the whoopie pie to new heights, merging two universally loved flavors into one irresistible handheld treat.

Ingredients Breakdown

To make perfect Salted Caramel Whoopie Pies, it’s essential to understand each ingredient’s role in achieving the ideal texture and taste. Here’s a detailed breakdown:

• All-Purpose Flour: Provides structure to the cake-like shells. Sifted for a lighter texture.
• Natural Cocoa Powder: Imparts rich chocolate flavor without making the cookies too dense.
• Baking Soda & Baking Powder: Leavening agents that help the whoopie pies rise slightly and achieve a soft, pillowy center.
• Salt: Enhances overall flavor and balances sweetness.
• Unsalted Butter: Adds moisture and richness. Using unsalted allows control over the final salt content.
• Brown Sugar: Contributes to chewiness and deep molasses notes that complement the chocolate base.
• Granulated Sugar: Sweetens while helping create a slightly crisp outer edge.
• Egg: Binds ingredients together and adds structure.
• Vanilla Extract: Enhances flavor complexity with warm, aromatic notes.
• Buttermilk: Tenderizes the crumb and reacts with leaveners for optimal rise.
• Salted Caramel Sauce (Homemade or High-Quality Store-Bought): The star of the show—creamy, buttery, with just enough salt to contrast the sweetness.
• Confectioners’ Sugar: Used in the filling to thicken and sweeten without adding graininess.
• Marshmallow Fluff or Shortening (optional): For fluffier, more stable fillings that hold their shape.
• Heavy Cream (optional): To adjust consistency of the caramel filling.

Step-by-Step Recipe

Follow this detailed guide to create bakery-quality Salted Caramel Whoopie Pies at home.

1. Preheat Oven & Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone mats.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 cups all-purpose flour, ½ cup natural cocoa powder, 1 tsp baking soda, ½ tsp baking powder, and ¼ tsp salt. Set aside.
3. Cream Butter and Sugars: In a large mixing bowl, beat ½ cup (1 stick) softened unsalted butter with ¾ cup brown sugar and ¼ cup granulated sugar until light and fluffy (about 3–4 minutes).
4. Add Wet Ingredients: Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated. Scrape down the sides of the bowl.
5. Incorporate Dry and Wet Alternately: Gradually add the dry mixture in three parts, alternating with ½ cup buttermilk in two parts, beginning and ending with the dry ingredients. Mix just until combined—do not overmix.
6. Portion the Batter: Use a cookie scoop or tablespoon to drop rounded mounds of batter onto prepared sheets, spacing them about 2 inches apart. Gently smooth any peaks with a damp finger for even baking.
7. Bake: Bake for 10–12 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back when lightly touched.
8. Cool Completely: Let the whoopie shells cool on the baking sheet for 5 minutes before transferring to a wire rack. Cool completely before filling.
9. Prepare Salted Caramel Filling: In a medium bowl, combine 1 cup confectioners’ sugar, ½ cup salted caramel sauce, 2 tbsp softened butter, and ½ tsp vanilla. If using marshmallow fluff (recommended), add ½ cup for extra volume and stability. Beat until smooth and spreadable. Add 1–2 tbsp heavy cream if needed to reach desired consistency.
10. Assemble the Whoopie Pies: Pair up similarly sized shells. Flip half of them upside down. Spread or pipe a generous amount of filling onto the flat side of the right-side-up shells. Top with the inverted shells to create sandwiches. Press gently to spread the filling evenly to the edges.
11. Chill (Optional): For firmer texture and better handling, refrigerate assembled whoopie pies for 30 minutes before serving.

Tips for Perfect Salted Caramel Whoopie Pies

• Uniform Size Matters: Use a cookie scoop (about 2 tablespoons) to ensure consistent sizing for even baking and easier pairing.
• Avoid Overbaking: These are meant to be soft and cakey, not crispy. Remove them from the oven as soon as they’re set to prevent dryness.
• Sift Ingredients: Always sift the cocoa powder and confectioners’ sugar to avoid lumps in both shells and filling.
• Cool Completely: Warm shells will melt the filling. Patience ensures clean assembly.
• Use Quality Caramel: Homemade salted caramel gives the best flavor, but if using store-bought, choose a premium brand like Smucker’s, Trader Joe’s, or Kraft.
• Piping vs. Spreading: For a professional look, use a piping bag fitted with a large round tip to swirl the filling neatly in the center.
• Storage Tip: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.

Variations and Customizations

While traditional Salted Caramel Whoopie Pies are delicious on their own, feel free to get creative! Here are some popular twists:

• Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend. Ensure cocoa powder and other ingredients are certified gluten-free.
• Vegan Option: Replace butter with vegan margarine, egg with flax egg (1 tbsp ground flax + 3 tbsp water), and buttermilk with almond milk + ½ tbsp vinegar. Use vegan caramel sauce (check labels).
• Dairy-Free: Use plant-based butter and milk alternatives throughout.
• Chocolate Drizzle: Melt dark chocolate and drizzle over assembled whoopie pies for an elegant finish.
• Sea Salt Garnish: Sprinkle a pinch of flaky sea salt (like Maldon) on top of the filling before serving for visual appeal and enhanced flavor contrast.
• Spiced Version: Add ½ tsp cinnamon or a pinch of cayenne to the dry ingredients for a warm, spicy twist.
• Mini Whoopie Pies: Use a smaller scoop to make bite-sized treats perfect for parties or dessert trays.
• Fruit Swirl: Swirl raspberry or banana jam into the caramel filling for a fruity surprise.

Health Considerations and Nutritional Value

Salted Caramel Whoopie Pies are undeniably indulgent, so they’re best enjoyed in moderation. Here’s a general nutritional breakdown per serving (one whoopie pie, approximately 4 oz / 113g):

• Calories: ~380–420
• Total Fat: 18–22g (mostly from butter and caramel)
• Saturated Fat: 10–12g
• Cholesterol: 45–60mg
• Sodium: 200–300mg (higher if using salted caramel)
• Total Carbohydrates: 55–60g
• Sugars: 38–45g (primarily from brown sugar, confectioners’ sugar, and caramel)
• Protein: 3–4g
• Fiber: 2–3g (from cocoa and flour)

Considerations:

• High in added sugars and saturated fats; not suitable for low-sugar or heart-healthy diets unless modified.
• Contains common allergens: dairy, eggs, wheat, and soy (depending on caramel brand).
• Can be adapted for dietary restrictions with alternative ingredients (as noted above).
• Best paired with coffee, tea, or cold milk to balance sweetness.

Ingredients

Makes approximately 14–16 whoopie pies

For the Chocolate Shells:

• 2 cups all-purpose flour
• ½ cup natural unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ¾ cup packed brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk

For the Salted Caramel Filling:

• 1 cup confectioners’ sugar, sifted
• ½ cup high-quality salted caramel sauce (homemade or store-bought)
• 2 tablespoons unsalted butter, softened
• ½ cup marshmallow fluff (optional, for fluffier texture)
• ½ teaspoon vanilla extract
• 1–2 tablespoons heavy cream (if needed for consistency)

Directions

1. Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy (about 3–4 minutes).
4. Beat in the egg and vanilla extract until smooth.
5. Gradually add the dry ingredients in three parts, alternating with buttermilk in two parts, starting and ending with dry ingredients. Mix just until combined.
6. Drop batter by heaping tablespoons onto prepared baking sheets, forming 14–16 mounds spaced 2 inches apart. Flatten tops slightly with a moistened hand or spoon.
7. Bake for 10–12 minutes, until tops are firm and a toothpick comes out clean.
8. Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
9. While shells cool, prepare filling: In a medium bowl, beat confectioners’ sugar, salted caramel, softened butter, marshmallow fluff (if using), and vanilla until smooth. Add cream 1 tablespoon at a time if too thick.
10. Pair cooled shells by size. Spread or pipe filling onto the flat side of half the shells. Top with remaining shells to form sandwiches.
11. Gently press together until filling reaches edges. For cleaner results, chill for 30 minutes before serving.
12. Serve at room temperature or slightly chilled. Store in an airtight container in the refrigerator for up to 5 days.

FAQ

Q: Can I make the whoopie pies ahead of time?
A: Yes! Bake and cool the shells up to 2 days in advance and store them in an airtight container at room temperature. Fill them the day you plan to serve for best texture.

Q: Can I freeze Salted Caramel Whoopie Pies?
A: Absolutely. Freeze unfilled shells for up to 3 months. Thaw before filling. Assembled whoopie pies can be frozen for up to 6 weeks—wrap individually in plastic wrap and place in a freezer-safe container.

Q: Why did my whoopie pies crack on top?
A: Cracking is normal and part of the signature look! It happens due to rapid oven spring. Avoid overmixing the batter to minimize excessive cracking.

Q: Can I use homemade salted caramel?
A: Definitely! Homemade caramel adds superior flavor. Just make sure it’s thick enough—not too runny—so the filling doesn’t leak.

Q: What if I don’t have buttermilk?
A: Make a quick substitute: Add ½ tbsp white vinegar or lemon juice to ½ cup milk. Let sit 5–10 minutes before using.

Q: Are whoopie pies supposed to be soft or cakey?
A: Yes! They should be tender, soft, and slightly cake-like—neither chewy like cookies nor dry like cupcakes.

Q: Can I use milk instead of buttermilk?
A: Regular milk won’t give the same tender crumb. Buttermilk’s acidity reacts with baking soda for better rise and texture. Always use the substitute if needed.

Summary

Salted Caramel Whoopie Pies combine tender chocolate shells with a luxuriously creamy, sweet-and-salty filling for an unforgettable dessert experience. Easy to customize and perfect for sharing, they’re a modern twist on a classic treat that delights both kids and adults alike.