I have made Whoopie Pies before, but this time I decided to play around with some different flavors and these turned out really yummy. The filling could also be used as a frosting for cupcakes too!
Butter Pecan Whoopie Pies with Caramel Cream Cheese Filling
Course: DessertDifficulty: ModerateIngredients
1 box butter pecan cake mix
3 eggs
1/2 cup water
1/2 cup oil
- Filling
1 bag caramels, unwrapped
1/4 cup evaporated milk
2 oz cream cheese, softened
1/2 cup butter, softened
1/2 jar marshmallow creme
1 cup heavy cream
Directions
- Heat oven to 350 degrees
- Spray cookie sheet with nonstick spray
- Beat cake mix, eggs, water, and oil in a large bowl with an electric mixer
- Drop batter onto a prepared cookie sheet with a cookie scoop
- Bake 7 to 8 minutes or until center is set and cool completely
- In a small saucepan put caramels and evaporated milk over medium-high heat
- Stir constantly until caramels are melted and cool slightly
- In a mixing bowl beat cream cheese and butter
- Stir in marshmallow creme and caramel
- Cool completely
- In a separate mixing bowl whip cream on high until stiff peaks are formed
- Fold cream into caramel mixture and store in the refrigerator
- Place half of pies flat side up
- Spread with filling in the center of each
- Top with remaining pies rounded side up
- Press gently to spread the filling
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Why is there one item crossed off of every receipe I look but still says to add it in the ingredients.
Lorrie, you are able to click on each item to cross it off as you go to keep your place in the recipe. If you don’t want it crossed out you can just click on it to remove the line.