Preparation Steps

• Start by making the apple cider reduction. Pour 1 cup of apple cider into a saucepan and simmer over medium heat until it reduces to 0.25 cup. Let it cool completely.
• Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
• In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the egg and vanilla extract, and beat until combined. Gradually mix in the cooled apple cider reduction.
• Alternate adding the dry mixture and whole milk to the wet ingredients, starting and ending with the dry mixture to keep the batter smooth.
• Drop the batter onto parchment-lined sheets in rounded tablespoons, leaving enough space between each cookie.
• Bake for 15 minutes or until set. Transfer the whoopie pie halves to a wire rack to cool completely.
• To make the buttercream, beat the softened butter in a medium bowl until creamy. Gradually add in the powdered sugar, followed by the cooled apple cider reduction, vanilla extract, and salt. Beat until smooth and fluffy.
• Pair up the whoopie pie halves by size. Pipe or spoon a generous amount of apple cider buttercream onto the flat side of one whoopie pie half. Drizzle a spoonful of caramel sauce over the buttercream, then top with the second half of the whoopie pie, pressing gently to create a sandwich.