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Butter Pecan Whoopie Pies with Caramel Cream Cheese Filling

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

3 large eggs
1/2 cup water
1/2 cup oil

1 bag caramels, unwrapped
1/4 cup evaporated milk
2oz cream cheese, softened
1/2 stick butter, softened
1/2 jar marshmallow creme
1 cup heavy cream

Heat oven to 350 degrees
Spray cookie sheet with nonstick spray
Beat cake mix, eggs, water, and oil in large bowl with an electric mixer
Drop batter onto prepared cookie sheet with cookie scoop
Bake 7 to 8 minutes or until center is set and cool completely

In a small sauce pan 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 refrigerator

Place half of pies flat side up
Spread with filling in center of each
Top with remaining pies rounded side up
Press gently to spread filling

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