Preheat the oven to 180° Celsius

Line two baking sheets with baking paper

Sift together the flour, cocoa and bicarbonate of soda

Add the egg and the vanilla and mix for 2 minutes

On a low speed, add half the flour and half the milk

Once just combined, add the rest of the flour and the milk and mix thoroughly

Use an ice cream scoop to place the batter on the baking sheets, leaving a 5cm gap between each dollop

Bake for 10 minutes and leave to cool on the tray for 5 minutes

Transfer the baking paper onto a wire rack and leave to cool completely before filling

Whip the cream until stiff

Whisk in the salted caramel

Use a palate knife to spread a bit of the filling onto the flat edge of a whoopie pie, and sandwich a second one onto the filling