whoopie pies with salted caramel buttercream

I have a love-hate relationship with this recipe. I've made it a half dozen times and I've messed it up half  of the time. I cried with each failure because I was too tired to start over again and the thought of not getting to eat one was heartbreaking. Any Psychologists reading this, yes, clearly I have an unhealthy relationship with food if I'm crying about it. Even though it will seem like you dirty every single dish in your kitchen, it's worth it. And when you take your first lick of frosting you just might cry it tastes that good.

And you salty tears will complement the salted buttercream. boom.

Adapted from Foodess
Makes between 12-14 whoopie pies

1 3/4 cup AP flour
3/4 cup cocoa powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 cup milk
1 egg
1 teaspoon vanilla extract

Preheat your oven to 375 degrees and line two sheet pans with parchment paper.

In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.

In the bowl of a stand mixer with the cookie paddle attachment, cream the butter and sugars for 2-3 minutes until light and fluffy. Add the eggs and beat for another 2 minutes. Add the milk and vanilla extract - be careful to turn the speed down because the milk will slosh. a lot. don't mop your floors before making these. Add the dry ingredients and mix until just combined.

Using a small cookie scoop, drop scoopfuls onto your prepared sheet pans. Be sure to leave enough space as they will double in size. Bake for 10 minutes, or until the tops spring back when touched.  Transfer to a cooling rack and cool completely. Rinse out your stand mixer bowl, you'll need it for the frosting!

Spread a generous amount of frosting on the flat backside of one cookie and top with another to form a little sandwich.

Chow down.

Salted Caramel Buttercream 

1/2 cup sugar, divided
2 tablespoons water
2 tablespoons + 2 teaspoons heavy cream
2 egg whites
pinch of salt
1/2 cup unsalted butter, softened
1/2 teaspoon vanilla extract 

In a medium saucepan place 1/4 cup of sugar and the water together over medium-high heat. To avoid crystallization DO NOT STIR but swirl the saucepan gently every so often. The sugar mixture will begin to bubble and turn a gorgeous deep amber color. Watch it carefully- this happens quickly and I have ruined many-a-caramel by turning my back at just the wrong moment. Remove from heat immediately and stir in the cream. It will violently foam - BE CAREFUL! Whisk until smooth. Set aside.

Place egg whites, remaining 1/4 cup sugar and the pinch of salt in a heatproof bowl (I use a glass bowl) set over a pot of gently simmering water. Whisk continuously until the sugar dissolves and the mixture reaches 140 degrees (an instant read thermometer will be your best friend here!)

Transfer egg mixture to your stand mixer bowl with the whisk attachment in place. Beat on high until stiff peaks form. Slowly add the butter, a tablespoon at a time until absorbed. Add vanilla extract and caramel. Beat for 5 more minutes. Then have your first lick and cry. Clearly I want someone to cry about this so I'm not the only weirdo in the world...