The Ultimate Whoopie Pies

I’ve been hearing that whoopie pies are the new cupcake. I’m not sure how I feel about that statement. Whoopie pies do have some similar attributes to cupcakes. You can make them with just about any cake and frosting combination you can think of. And they’re portable. You can make thing big or small.

The Ultimate Whoopie Pies

I decided to give whoopie pies a shot. I used my go-to chocolate cupcake recipe for the cake/cookie part. When I started to think about filling options, I kept coming back to the jar of salted caramel sauce I had in the fridge. I whipped up a few batches of the caramel sauce to give for holiday gifts and still had half a jar left for me and Hubby to enjoy.

The Ultimate Whoopie Pies

I knew I could make caramel frosting but I really wanted the caramel to shine on it’s own. Then one morning, it hit me. Marshmallow frosting. But not just any marshmallow frosting. Toasted marshmallow frosting. I mean, marshmallow frosting is great, but when you toast it – WOW.

The Ultimate Whoopie Pies

So there you have it. These Ultimate Whoopie Pies are composed of chocolate cake, toasted marshmallow frosting, and salted caramel sauce. Seriously, these are the best whoopie pies ever. I decided to make these guys in the shape of a football since I was sharing them with friends at a football watching party.

The Ultimate Whoopie Pies

Marshmallow frosting doesn’t hold up very well, so you can make the caramel sauce and the cake parts in advance. Then make the marshmallow frosting and assemble the whoopie pies the day that you plan to serve them.

Three Years Ago: Apple Spice Bars
Four Years Ago: Lemon Meringue Cup-pies

Print Save

The Ultimate Whoopie Pies

These really are the ultimate whoopie pies - with toasted marshmallow frosting and salted caramel sauce sandwiched between chocolate cake.

Yield: 18 whoopie pies

Ingredients:

1 batch chocolate cupcake batter
salted caramel sauce (homemade or store bought)
1 batch marshmallow frosting (recipe below)

For the Marshmallow Frosting
8 egg whites
2 cups sugar
1/2 tsp cream of tartar
2 tsp vanilla

Directions:

For the Marshmallow Frosting
Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.

Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.

Transfer frosting to a large pastry bag fitted with a large plain round or French tip. Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days.

For the Whoopie Pies

Preheat oven to 350 F. Place a silicone baking sheet or parchment paper on a cookie sheet.

Once cupcake batter is ready to use, transfer to a piping bag with a medium round tip. Pipe batter into a small circle ~2” in diameter. If making football shaped whoopie pies, pipe into a football shape.

Bake for 8 minutes or until done. Allow to cool on cookie sheet two minutes before removing to a cooling rack.

Pair up the whoopie pies to similar sized and shaped pairs.

Once they have cooled completely, pipe a generous amount of marshmallow frosting onto one of each of the pairs. Toast the marshmallow frosting with a small kitchen torch.

Drizzle with salted caramel sauce. Top with matching whoopie pie pair.

Cake from Joanne Chang. Marshmallow frosting from Martha Stewart. Salted Caramel Sauce from Cooks Illustrated, as seen on Erin's Food Files

    Pin It

16 Responses to “Chocolate Whiskey and Beer Cupcakes”

  1. #
    1
    yumventures — March 10, 2010 at 1:53 pm

    Mmmm amazing! I love all of the different flavors in each part of the recipe! Perfect for the 17th…maybe even with a drop of green food coloring =)

  2. #
    2
    Sunshine — March 10, 2010 at 2:28 pm

    I’ve been wanting to make a version of htis for awhile and almost did this weekend. Now my plan is tackle them for St. Pat’s. Thanks for reminding me to do this.

  3. #
    3
    Jes — March 10, 2010 at 4:33 pm

    My husband and his Army buddies LOVE these cupcakes! I get requests for them almost weekly!

  4. #
    4
    Cara — March 10, 2010 at 4:40 pm

    sounds so good!! I could go for one now 🙂

  5. #
    5
    nutmegnanny — March 10, 2010 at 7:48 pm

    Well I love Irish Car Bombs so in dessert form I know I would love it even more!

  6. #
    6
    Carly — March 10, 2010 at 8:10 pm

    Wow – I am dying to try these. They look amazing!

  7. #
    7
    Xiaolu — March 10, 2010 at 9:14 pm

    Wow these look amazing. That looks like the perfect amount of frosting, too.

  8. #
    8
    Joanne — March 11, 2010 at 12:17 am

    I made these for a friend’s birthday last month and absolutely fell in love with them. They are the perfect St. Patty’s day cupcake. Or any day really. My friends proclaimed them the best they had ever tasted. Yours look fantastic!

  9. #
    9
    Brisbane Baker — March 11, 2010 at 8:07 am

    What a wonderful recipe! And just in time for St Pats 😀

    BB

    Check me out.
    http://www.brisbanebaker.blogspot.com

  10. #
    10
    Kerstin — March 12, 2010 at 3:17 am

    Mmm, they look amazing and are so perfect for St. Patty’s Day – yum!

  11. #
    11
    Samantha Kate — March 12, 2010 at 8:17 am

    Wow these are some fancy looking cupcakes! Great job 🙂

  12. #
    12
    Shayna — October 9, 2010 at 2:34 am

    I’m still in the process of making these…(Have yet to Ice and taste) But My ganache didn’t come out right…I stayed runny even when completely cooled and I can’t figure out what I did wrong 🙁

  13. #
    13
    Jen — October 11, 2010 at 12:47 am

    Shayna – So sorry to hear the ganache didn’t set up. Did you try putting it in the fridge? I’ve never had that issue…

  14. #
    14
    Richele McHenry — March 14, 2013 at 3:35 pm

    I am ready to make these but I do not have enough bittersweet chocolate for the ganache. Can I use semi-sweet or unsweetened chocolate? Will it still taste okay?

    • beantownbaker — March 16th, 2013 @ 2:49 pm

      Sorry I didn’t get back to you sooner. Semisweet would work ok, I wouldn’t use unsweetened.

  15. #
    15
    Kristina — July 24, 2015 at 1:35 pm

    Have you ever made these into a cake? I have made them multiple times and love them but was hoping to make this into a cake for a birthday. Any thoughts?

Leave a Comment