Cakes, Cookies, Frosting, Lookie at my Cookies by Whitney, Pie, Quirky Creations
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Lookie at my Cookies: Chocolate Whoopie Pies with White Chocolate and Salted Caramel Buttercream Filling

Well here I am a week later after this post and I’m sitting in the same place I was when I wrote that post, still staring at boxes that I have yet to unpack. Oops! Time flies when you’re having fun, or when you’re preoccupied with Mad Men. Yeah yeah my marathon catch up on LOST finally ended and I needed a new show to catch up on. Mad Men peaked my interest since it’s about advertising in the 1950s. I am really interested in PR & Marketing for food associated products and I also find advertising intriguing–and who isn’t a sucker for the glamorous style of the ’50s. It just makes me wanna wear fluffy skirted dresses, classy pumps, and red lipstick! Anyway, point is, Mad Men is pretty good but it’s no LOST (duh). Catching up on tv, working, and ordering cookbooks have kept me way too busy to have time for unpacking! Like how I slipped that one in there…ya know, just in case the ‘rents are reading this. More details on those new cookbooks in my next post!
So needless to say this week was full of new things! New room, new books, new/much longer commute to work/gym/anywhere that I want or need to be in the city, and Whoopie Pies! Whoopie Pies may not be new to y’all but they are to me, or were. Ariel was, once again, shocked when I told her I’d never had one. I’ve had plenty of Moon Pies in my life, like a few hundred probably. At camp they fed those things to us like they were water. But I’d never tasted a Whoopie Pie. Well it was a week of new things! So I baked some WP’s. One thing that is not new to me: baking breakdown.
I’m fine, really, I made it out on the other side and now I’m writing this post. The pie part turned out fine, the chocolate cookie/cake outside is a perfect deliciously rich chocolate. The Salted Caramel Buttercream filling…well, it was a process. After ONE HOUR of standing over a mixing bowl laboriously flinging my hand mixer around in a bowl trying in vain to whip egg whites into stiff peaks, I almost had a full scale conniption fit. Seriously, it was an hour, not an exaggeration. I watched an entire episode of “Chopped” on the Food Network (sans sound of course because I couldn’t hear the show over the roar of my mixer). The egg whites did not want to behave and after an hour of trying to beat them into submission, I quit. I was trying to make Swiss Meringue Buttercream–which I have made without beating eggs to stiff peaks before so I just continued with the process and creamed in the butter and it all turned out fine, but I was not a happy baker. Thank goodness for Em, The Repressed Pastry Chef, who cheered me up via Twitter and assured me that all of us bakers get stumped by science at some point. So what did I do the next night? I tried again. I am a glutton for punishment, or really just more sugar.
I was so annoyed that I couldn’t get the whites to form stiff peaks that I had to do it again to get it right. I’m stubborn. I wish this story ended with me conquering my self-imposed challenge. It does not. This time I decided I’d go rustic, I whipped the egg whites by hand for a new flavor filling: White Chocolate. Well, almost an hour later (I watched 3/4 of Top Chef so I’m estimating about 40 minutes) I had marshmallow fluff consistency egg whites. F that. I gave up again, I mean 40 minutes whipping vigorously by hand? That’s pretty darn good. As I said above, I am fine, I *almost* had a kitchen meltdown and I’m still really really irked that I couldn’t get stiff peaks to form BUT the Whoopie Pies tasted great. It is now my personal mission to conquer stiff peaks–perhaps it will help me work off the multitude of Whoopie Pies I ate out of frustration. I think I liked the White Chocolate filling better than the Salted Caramel because I am a sucker for white chocolate. But Salted Caramel is so full of flavor and it pairs really well with chocolate. Each sweet filling cut through the cakey outside of the Whoopie Pies and left me in dire need of some milk. Yum. I would say these were easy, because they would be for a normal person, but I had some difficulties which I’m still bitter about. I gotta face it: a stand mixer is a must right now, if only I had the funds! Ah well, there’s a time and a place for new things and I think I used up my week’s quota, probably solely on eating a new favorite treat of mine, the Whoopie Pies!

Oh yeah, and just for fun I colored some of the white chocolate buttercream blue to match our blue plates!

Chocolate Whoopie Pies
From Foodess

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
1 cup milk
1 egg
1 teaspoon vanilla extract
Salted Caramel Buttercream and/or White Chocolate Buttercream (below)

Preheat oven to 375 degrees F. Grease two large cookie sheets, or line with parchment paper. Whisk together the flour, cocoa powder, baking soda and salt, set aside.

In the bowl of a standing mixer, cream the butter and sugars together, 2-3 minutes. Add the egg and continue beating until fluffy, 1-2 minutes longer. Beat in milk and vanilla extract. Finally, beat in flour mixture to combine. Drop by heaping tablespoons onto prepared cookie sheets (you should get 12-14 cookies).

Bake for 10-14 minutes, until top springs back when touched. Cool completely. Spoon a heaping tablespoon of frosting on the flat half of one cookie, then top with another cookie. Repeat.

Salted Caramel Buttercream
From Foodess

1/2 cup sugar, divided
2 tbsp water
2 tbsp + 2 tsp (40 mL) cream
2 egg whites
pinch of salt
1/2 cup butter, softened
1/2 tsp vanilla extract

Put 1/4 cup of sugar and water in saucepan over medium-high heat. Do not stir of you will get sugar crystals, but you can swirl the saucepan gently. It will bubble itself into a deep amber. Remove immediately from heat and add cream (careful – it will bubble up furiously). Stir until smooth and set aside.

Put the egg whites, salt, and 1/4 cup sugar in a heatproof bowl over a pot of simmering water. Whisk until sugar dissolves and mixture reaches 140 degrees. Transfer to bowl of standing mixer. Beat on high until stiff peaks form. Add butter a bit at a time, and continue beating on medium. Reduce speed to low, add vanilla extract, and then caramel (you may need to gently rewarm the caramel in the microwave for 10 seconds at a time until it is workable but not burning hot). Beat for 4-5 minutes.

White Chocolate Buttercream
From Whisk Kid

1 c sugar
5 egg whites
18 tbls unsalted butter, softened slightly and sliced
1/4 c white chocolate, melted and cooled

Cook the egg whites and sugar in a small saucepan over medium heat, whisking constantly, until the sugar is completely dissolved (test by rubbing some between your fingers. If it’s completely smooth, it’s done). Pour into another bowl (a stand mixer is preferable) and whip on high speed until room temp. Then, on a medium-slow speed, add the butter, waiting until each piece is completely incorporated before adding the next. The buttercream may turn into a soupy curdled mess, but I assure you it will be ok; just beat it for a few minutes longer (for me this was really the case, I freaked out for a minute and then in a split second it turned into icing). It’ll come together! When the buttercream has reached the ideal consistency, add the melted and cooled white chocolate carefully. Try not to get any on the walls of the bowl as it will cool and harden there. Whip to incorporate.


Bon Eating,


  1. Mary says

    They certainly look good, Whitney. I know a couple of young men who would really enjoy these.
    Try using a thermometer the next time you make a Swiss meringue. I hope you are having a wonderful day.

  2. Amelie says

    I admire your persistence! I would have stopped long long long before you!!!

    A few tips I've found useful when whipping egg whites – make sure there's no trace of yolk and make sure your bowl is totally dry (droplets of water will mess it up).

    The salted buttercream filling sounds delish!!! I'll have to try your recipe as I've never had a WP either!

  3. Kristen @ Simply Savor says

    That looks delicious, I've never tried Whoopie Pie before–and that flavor combo sounds awesome!

  4. Mini Baker says

    I've never had a whoopie pie before, but I KNOW its something I would like. Kind of like an icecream sandwich right? But not frozen?
    Thanks for sharing!
    Happy Baking, :)
    Mini Baker

  5. Mary Ann says

    I think the whoopie pies look great and the fillings too! Thanks for checking out my blog.

  6. Amanda says

    I made these whoopie pies too when Jennifer at posted them on her blog back in February. They are absolutely divine, aren't they? I too had a bit of trouble with the whites, but have since bought a stand mixer (thank you tax refund!). The best kitchen invention ever! After the fridge, stove, and dishwasher of course!

    Thanks for sharing the white chocolate buttercream recipe! I am definately going to try that next time I make these!

  7. A & W says

    Mary- I wish I had more people to pawn them off on! Thanks for the tip with the thermometer I will definitely have to try that.
    Justin- was a feat. I will conquer stiff peaks some day…thanks for the comment!
    Amelie-I think it was more stubborn-ness than persistence! But thank you. I think the second time they didn't form because I had a tiny bit of yolk in there, but thank you so much for the tip I will have to be extra careful next time!
    Kristen- the salted caramel was great with the chocolate! And should try a WP they were pretty good!
    Ariel- no can do buddy, they're gone! Can't wait to see you tomorrow. xoxo
    Mini Baker- Exactly! You can even freeze these if you want, I tried it and they were okay–the icing isn't quite the same as ice cream but it's pretty good. Thanks for the comment!
    Mary Ann- thanks for checking out ours! I will say that when all was over and done with with the icing fiasco, the WPs were pretty good!
    Amanda- oh yes they are fabulous, and go you with the stand mixer…I've gotta get on it and just suck it up with the price. I know it will be worth it in the end! Thanks for stopping by!

    Thanks to all for the kind words and for stopping by!
    Bon Eating,

  8. Sook says

    Your Whoopie pie looks so cute and nice! I love homemade whoopie pies. I'm definitely trying your recipe. Thanks!

  9. A & W says

    Sook: aw thank you! They were pretty cute, especially all wrapped up with a ribbon! So glad you liked them, hope they turn out just as delicious as they are pretty to look at.

    Thanks to all of you out there reading and commenting!
    Bon Eating,

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