Chocolate Caramel Whoopie Pies
Ingredients
- 1/2 packet Werther’s Original Soft Caramels
- 1/2 cup heavy cream
- 1 1/2 cups semi-sweet chocolate chips, divided
- 1/2 cup unsweetened chocolate, chopped
- 1 1/2 cup unsalted butter, cubed
- 3/4 cup granulated sugar
- 3 large eggs
- 2 tbsp vanilla
- 1 cup all-purpose flour
- 1/4 cup cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
Method
- Preheat oven to 190°C. Spray a baking sheet with nonstick spray. To make the fillings, combine caramels, cream and 1/2 cup of the chocolate chips in a microwave-safe glass bowl.
- Microwave on high for one minute. Stir well and return to microwave for 30 more seconds or until caramel and chocolate are completely melted. Stir again and refrigerate.
- Combine unsweetened chocolate, remaining 1 cup of chocolate chips and butter in a medium microwave-safe glass bowl. Microwave on high for one minute. Stir well and return to microwave for 30 more seconds. Stir until chocolate is completely melted. Cool for five minutes.
- In another bowl, whisk together the sugar, eggs and vanilla, set aside. Stir flour, cocoa powder, baking powder and salt together in a small bowl, set aside.
- Stir the egg mixture into the cooled chocolate. Add in the flour mixture.
- Scoop 1/4 cup of the batter onto the prepared baking sheet, keeping the shapes round and about two inches in diametre. Leave room between each one as they will spread as they bake. Bake about seven minutes. If they seem a little soft in the centres, bake an additional one to two minutes.
- Remove from the oven and allow them to cool 10 – 15 minutes before gently transferring them to a flat surface. Cool completely before filling.