When I travel my list of bakeries to visit and sweets to indulge is never ending. This past summer I spent some time in Austin. We met some friends at the cutest bakery called Abby Jane. My kids went straight for the chocolate croissants but I had my eye on the monthly collab special- a chocolate whoopie pie with espresso butter cream. My mind was blown and I knew when I got back to my kitchen I had to recreate it.
This whoopie pie is soft and cake-y stuffed with coffee spiked buttercream and a layer of caramel. The flavor profile is a little grown-up but they are messy and childlike. I love the nutty flavor of buckwheat, but feel free to swap it out for more all purpose flour if you aren’t a fan. You can also play around with your fav buttercream. Think- mint, peanut butter, strawberry or a fluffy marshmallow frosting- so good!
Notes and Tips for Sucess:
• This recipe is really adaptable- I would skip the buckwheat for a neutral chocolate flavor and experiment!
• Use your favorite buttercream- vanilla, mint, peanut butter, strawberry or marshmallow frosting!
• Skip the caramel or make your own. As much as I love making my own caramel some days I want a shortcut! Here, I am using cara-sel. It is a small batch caramel made with real ingredients: sugar, cream, butter, salt and vanilla. It has a deep caramel flavor and elevates so many recipes! I have also included a recipe for my go-to caramel sauce.
Chocolate Buckwheat Whoopie Pies with Caramel & Espresso Buttercream
Description
When I travel my list of bakeries to visit and sweets to indulge is never ending. This past summer I spent some time in Austin. We met some friends at the cutest bakery called Abby Jane. My kids went straight for the chocolate croissants but I had my eye on the monthly collab special- a chocolate whoopie pie with espresso butter cream. My mind was blown and I knew when I got back to my kitchen I had to recreate it.
This whoopie pie is soft and cake-y stuffed with coffee spiked buttercream and a layer of caramel. The flavor profile is a little grown-up but they are messy and childlike. I love the nutty flavor of buckwheat, but feel free to swap it out for more all purpose flour if you aren’t a fan. You can also play around with your fav buttercream. Think- mint, peanut butter, strawberry or a fluffy marshmallow frosting- so good!
Ingredients
Chocolate Buckwheat Whoopie Pies
1 cup all purpose flour
1/2 cup buckwheat flour (or more all purpose)
1/3 cup (30 grams) cocoa, sifted
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk, at room temperature
1 teaspoon espresso powder- I used canyon instant coffee
3/4 cup (150) light brown sugar, packed
1/2 cup avocado oil
1 egg, at room temp
1 teaspoon vanilla extract
1/4 cup (60 ml) hot water
Espresso Buttercream
3 cups confectioners sugar
3/4 cup unsalted butter
1 teaspoon vanilla extract
pinch of salt
1 teaspoons espresso mixed with 1 tsp water
1–2 tablespoons heavy cream or whole milk as needed
Caramel cool from the fridge- store bought or homemade (see below)
Make the Buttercream
1. In a stand mixer with the paddle attachment combine the confectioners sugar and butter and beat on low speed until combined.
2. Turn the mixer speed to medium and beat until a thick paste forms. Scrape down the bowl and add the vanilla, coffee and salt and beat for a few more seconds.
3. With the mixer on low speed, add cream or milk as needed.
Homemade Caramel Sauce
1.5 cup (300 grams) sugar
1/4 cup water
5 tablespoons (70 grams) butter
1 cup heavy cream
1 teaspoon vanilla extract
1/2–1 teaspoon flaky salt
Instructions
Espresso Buttercream
- Preheat the oven to 350. Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Whisk together and set aside.
- In a small bowl, combine with buttermilk and espresso powder. Whisk until the espresso dissolves.
- In a large bowl, stir together the brown sugar and avocado oil, mixing to combine. Add the buttermilk. Stir in the egg and vanilla. Add the dry ingredients and stir gently to combine. Do no over mix. Pour in the hot water and stir until incorporated.Using a small cookie scoop transfer dollops onto the baking sheet. Bake for 10-12 minutes until the tops spring back when gently pressed.
Homemade Caramel Sauce
- Combine the water and sugar in a heavy bottom sauce pan. Warm the pot over medium heat until the sugar dissolves.
- Allow the mixture to bubble, swirling occasionally until its a rich amber color- about 12-15 minutes. Remove from heat and whisk in the cream vigorously. Add butter and bring back to a medium low heat. Continue whisking and cook for an additional 2-3 minutes.
- Add the cream and continue mixing until incorporated. Let the mixture cool for a few minutes before adding the vanilla and salt. Store in the fridge. To EssembleSpread a spoonful (about 1/2 tablespoon) of caramel on the flat side of half the whoopee pies. Pipe the buttercream on top of the caramel andsandwich gently with the remaining whoopie pie. Transfer to the fridge a few minutes to firm up. If you are making your own caramel this is my go to recipe. You will want to use it cold from the fridge for this recipe.
Notes
- This recipe is really adaptable- I would skip the buckwheat for a neutral chocolate flavor and experiment!
- Use your favorite buttercream- vanilla, mint, peanut butter, strawberry or marshmallow frosting!
- Skip the caramel or make your own. As much as I love making my own caramel some days I want a shortcut! Here, I am using cara-sel. It is a small batch caramel made with real ingredients: sugar, cream, butter, salt and vanilla. It has a deep caramel flavor and elevates so many recipes! I have also included a recipe for my go-to caramel sauce.
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