1 (21-ounce) package gluten and wheat-free chocolate cake mix
1/2 cup water
1 to 2 teaspoons sea salt
3 1/2 cups powdered sugar
1/3 cup prepared caramel sauce
1 teaspoon sea salt
1 teaspoon vanilla
Combine cake mix, 1/2 cup melted butter, water and eggs in bowl; stir gently to combine. Let batter rest 30 minutes.
Heat oven to 400°F.
Drop batter by slightly rounded teaspoonfuls, 2 inches apart, onto parchment-lined or lightly greased cookie sheets. Sprinkle each cookie with sea salt. Bake 5-7 minutes or until toothpick inserted in center comes out clean. Transfer to cooling rack.
Place 1 cup butter into bowl. Beat at medium speed until creamy. Add powdered sugar gradually, beating at low speed until well mixed. Add caramel sauce, 1 teaspoon sea salt and vanilla. Beat until well mixed.
Pipe or spread rounded teaspoonful filling onto bottom of 1 cookie; place second cookie, bottom-side down over filling. Repeat with remaining cookies and filling.
- Letting batter rest allows batter to rise and increase volume of whoopie pies.
- To make ahead, bake cookies as directed. Cool completely. Place cooled cookies in single layer in resealable plastic freezer bag. Freeze up to 2 months. Let stand at room temperature until thawed. Prepare filling and fill cookies as directed.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking