Mini Chocolate Whoopie Pies with Salted Caramel Filling (Gluten-Free Recipe)

Mini Chocolate Whoopie Pies with Salted Caramel Filling (Gluten-Free Recipe)

Whoopie pies are not pies at all but a cake-like sandwich cookie. Enjoy this chocolate version that is filled with a delicious salted caramel buttercream.

40 min.prep time 2:10total time
54 cookies
353 Ratings

Ingredients

Whoopie Pies

1 (21-ounce) package gluten and wheat-free chocolate cake mix
1/2 cup Land O Lakes® Butter, melted
1/2 cup water
1 to 2 teaspoons sea salt

Filling

1 cup Land O Lakes® Butter, softened
3 1/2 cups powdered sugar
1/3 cup prepared caramel sauce
1 teaspoon sea salt
1 teaspoon vanilla

Directions

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.

Recipe Tip

- 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.

Nutrition Facts (1 sandwich cookie)

Calories: 130

Fat: 6g

Cholesterol: 25mg

Sodium: 220mg

Carbohydrates: 18g

Dietary Fiber: 0g

Protein: 1g

Recipe #15099B©2011Land O'Lakes, Inc.

Recipe Comments & Reviews

I've gotten pretty good at adapting regular recipes to GF in the nearly three years since my celiac diagnosis, but when I need awesome can't-tell-it's-GF recipes for special occasions, this is where I look. My four year old and I made the minis together, and then we also used one of those "big top" giant cookie silicone molds, spread the batter in the molds, and baked. It came out perfect. We spread the salted caramel filling between the "cookies," and it looked like a giant sandwich cookie. We're using this again next weekend as a birthday cake for my two year old. Also, if anyone else has trouble finding a 21 ounce cake mix, the Pamela's brand is exactly the right size, mostly organic, and delicious!
The sweet and salty combination is amazing!
So good! Everyone loved the salty and sweet combo.

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