Saturday was the first day that felt like autumn was nearing and when it comes to cooking, it's hands down my favorite time of year to pull out all the stops. This past weekend I was in full-on cooking mode. I made a huge batch of silky soup, a loaf of this whole wheat bread, pot roast and chocolate whoopie pies filled with a caramel frosting.
The chocolate cake used in this recipe is rich in cocoa flavor but not overly sweet, so it is a perfect base for the sweet caramel frosting which is reminiscent to the delicious frosting that adorns Southern caramel cakes.
Can't get enough whoopie pies? Here are a few other recipes we've made:
Chocolate Whoopie Pies with Caramel Frosting
1 cup sugar
½ cup butter, softened
1 teaspoon vanilla extract
1 cup milk
2 cups flour
½ cup cocoa powder
1-½ teaspoons baking soda
½ teaspoon salt
½ teaspoon baking powder
½ cup butter
½ cup brown sugar, firmly packed
1/3 cup milk
2-¼ cup powdered sugar
1 teaspoon vanilla
- Preheat oven to 375 degrees F.
- Mix together the sugar, butter, vanilla, egg and milk.
- In a separate bowl mix the flour, cocoa, baking soda, baking powder and salt. Gradually add to wet mixture and mix until combined.
- Drop by tablespoons on a parchment lined cookie sheet.
- Bake for 8-10 minutes or until set. Cool 5 minutes on the baking sheet before transferring to a cooling rack. Cool completely before frosting.
- To make the caramel frosting: In a saucepan, melt butter over low heat. Add the brown sugar and boil over low heat 2 minutes, stirring constantly.
- Add milk and bring to a boil. Cool to lukewarm.
- In a mixing bowl, beat together the powdered sugar, butter mixture and vanilla until smooth.
- To assemble, spoon frosting on one chocolate cake and top with another.