Snickers Whoopie Pies |Cooking With Amanda

When was the last time you had a Whoopie Pie? I bet it's been awhile huh? Well let's change that today! A Whoopie Pie is basically 2 small cakes with a generous layer of frosting in the middle. Today I'm sharing Snickers Whoopie Pies.

When I reach for a candy bar (which isn't often), I reach for a Snickers bar. It's the perfect balance of texture & flavor: chocolate, gooey caramel, salty peanuts and a crunchy cookie layer. What's not to love??

To make these Whoopie Pies, you'll start off with a cake mix. I've reduced the "liquid" in the batter so that it will be thicker. This will allow you to pipe the batter into circles to form the whoopie pies.

I tried making these on a piece of parchment paper and also using a muffin top pan. I prefer to use the parchment paper method. If you choose to use the muffin top pan, you get a higher rise on the cake, but it leaves a more pronounced edge and it makes the overall whoopie pie quite a bit larger.

To make these using the parchment paper method, you need a sheet pan and a large piece of parchment paper. I used a glass and drew circles on the parchment paper; this will help keep your cakes the same size.

Then I used a piping bag (a Ziploc bag will work) and fill it with the cake batter. Cut the tip of the bag off (not too high up) and hold the piping bag close the parchment paper, gently squeezing the batter out. If you hold the bag in one place, it will force the batter to move out to the edges of the circle. I also found it helpful to use two toothpicks and sort of move the better out to the edges so it is as even as possible.

Once these are baked, I filled them with a caramel buttercream. I also added some chopped Snickers bars & crushed peanuts on the edges. I like to buy the bite-size "unwrapped" Snickers bars and then cut them into small pieces. You can usually find them in the candy aisle, but now I have also seen them in the baking aisle.

Now that I am thinking about it, it might be fun to make a little pool of caramel in the middle of the frosting, but that could definitely get messy! A little gooey caramel never hurt anyone, right?

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Snickers Whoopie Pies Recipe

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Ingredients

For the Cake:

1 box chocolate cake mix
3/4 cup water
3 large eggs
1/2 cup vegetable oil

For the Frosting:

1/2 cup unsalted butter, softened
4 ounces cream cheese, softened
3 cups powdered sugar
3 tablespoons caramel sauce
1/2 teaspoon pure vanilla extract
8-10 snickers unwrapped pieces, chopped
1/4 cup peanuts, chopped

Directions

Preheat the oven to 350°F. Line a sheet pan with parchment paper. Using a glass, draw circles on the parchment paper, about 1 inch apart.
To prepare the cake, combine the chocolate cake mix with water, eggs, and vegetable oil. The batter will be thick.
Fill a large Ziploc bag or piping bag with the batter. Cut the tip off the piping bag, and hold the piping bag close the parchment paper, gently squeezing the batter out. If you hold the bag in one place, it will force the batter to move out to the edges of the circle. Use two toothpicks to push the batter around to create an even circle.
Bake for 5 to 7 minutes. To test the cakes for doneness, stick a toothpick in the middle of the cake. If the toothpick comes out clean, the cakes are done. Allow the cakes to cool completely.
To prepare the frosting, soften the butter and cream cheese in the microwave for 10 to 12 seconds. Beat the butter and cream cheese together at a medium-high speed until it is light and fluffy, scraping down the bowl as needed.
Slowly add the powdered sugar, one cup at a time. As the frosting starts to thicken, add the caramel and vanilla extract. Continuing beating the frosting on medium-high speed for an additional 2 minutes to whip extra air into the frosting.
Fill a piping bag fitting with a 1M tip and pipe the frosting on one side of the whoopie pie. Pipe from the edges and into the middle.
Chop the Snickers Bites into small pieces and gently press into the frosting. Put the second cake on top and gently press into the frosting.
Take the chopped peanuts and press them into the edges of the buttercream.
Serve within one day; there is no need to refrigerate.