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Mini Whoopie Pies Recipe

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Mini Whoopie Pies Recipe

Prep Time: Cook Time:


  • Butter, whipped, with salt | 1.50 cup
  • Tap water | 0.50 cup 8 fl oz
  • Salt | 3.00 tsp
  • Powdered sugar | 3.50 cup sifted
  • Caramel sauce, non fat | 3.00 oz
  • Egg, whole, raw | 3.00 medium
  • Cake, chocolate, prepared without frosting | 1.00 package 18.25 oz
Nutrition Facts (Per Serving)

Calories per serving: 218.72 mg

Fat per serving: 9.85 g

Saturated fat per serving: 5.20 g

Protein per serving: 1.75 g

Sodium per serving: 552.04 mg

Cholesterol per serving: 39.86 g


  1. Beat cake mix, 1/2 cup of butter, water and eggs in large bowl at medium speed until smooth. Set aside for 30 minutes.
  2. Preheat oven to a temperature of 400°F. Grease cookie sheets.
  3. With the help of rounded teaspoon, drop batter on cookie sheets leaving 2 inch space in between. Sprinkle dash of salt on each of them.
  4. Bake for 5-7 minutes or until toothpick inserted in center comes out clean. Transfer to wire rack to cool.
  5. Beat remaining butter in a medium bowl at medium speed until creamy. Reduce speed to low; slowly add sugar and beat until combined.
  6. Add caramel sauce, a teaspoon of salt and vanilla extract, keep beating to mix well.
  7. Fill the mixture into a piping bag or use a teaspoon to spread filling on surface of a cookie, place second cookie, bottom-side down over filling. Follow the same process with remaining cookies and filling.
  8. Serve warm or chilled, as you like!

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