Caramel Apple Whoopie Pies

This post is sponsored in conjunction with AppleWeek. I received product samples from sponsor companies to aid in the creation of AppleWeek recipes. All opinions are my own.

Welcome to AppleWeek! Fall is my absolute favorite season, and nothing is more fall to me than going to the orchard with my family to get apples and cider.  We are all huge apple fans, and part of the reason why is that there are so many ways to enjoy them!
I've been spending some time going through family recipes, and one of the ones that caught my eye was my Gram's Whoopie Pies. Super simple, starts with a cake mix.  Then my beautiful Envy Apples arrived, and I wondered how I could make her recipe work with them.

I decided to go with a spice cake, but if you aren't a fan, you can definitely use a yellow cake mix. The marshmallow creme filling is traditional, but you could also use a buttercream.  For the apples, I went with the filling I use in my Caramel Apple Thumbprint Cookies.

Originally, I piped the marshmallow filling onto the cakes, topped them with apple mixture, and then put the tops on. They were delicious, but you definitely needed a fork to eat them. The other option is to fold the apple mixture into the marshmallow filling and then spread it onto the bottom cake.   It's not as photogenic, but equally delicious!

Thank you so much to Carlee for hosting AppleWeek, and to all the other great bloggers for sharing their recipes. I'll be saving lots to try.

Caramel Apple Whoopie Pies

Ingredients

• For caramel apple topping
• 3 large apples, about 2lbs, peeled, cored, diced small
• 1/2c brown sugar, packed
• 1 tsp butter
• 1/4c apple juice or cider

For cakes

• 3T caramel ice cream topping
• 1 pkg spice cake mix
• 2 large eggs
• 1/2c vegetable oil
• 1 to 2T water

For marshmallow filling

• 2 sticks butter, softened
• 7 1/2 ozs marshmallow fluff
• 2c confectioner's sugar
• 2t vanilla

Instructions

1. Combine apples, brown sugar, butter, and apple juice in a medium saucepan. Bring to a boil over high heat, stirring frequently. Lower heat to medium; cook for another 2 to 3 minutes or until all liquid is absorbed. Remove from heat. Stir in 3T caramel ice cream topping. Cool.
2. Combine cake mix, add eggs, and oil. If the batter is too stiff, add 1 to 2 tablespoons water. Drop by tablespoonfuls onto cookie sheets. Bake for 8 to 10 minutes, or until a toothpick tests clean. Cool completely.
3. For filling, cream butter and sugar together until smooth. Add vanilla and fluff. Load into a pastry bag.
4. To assemble, flip cakes so the flat side is up. Pipe marshmallow filling onto half the cakes. Spoon on a teaspoon of apple mixture. Top with cake round. Enjoy immediately, or wrap whoopie pies individually in cling wrap and store in the refrigerator.

Notes

Sources- Cake base and filling from my Gram, caramel apple topping from my Caramel Apple Thumbprint Cookies

Other recipes you may enjoy:

Oatmeal Caramel Apple Thumbprint Cookies

Caramel Apple Muffins

Maple Apple Crisp

caramel, apple, whoopie pies

Dessert

American

Sunday's Recipes:

• Apple Cinnamon Cakelets by Amy's Cooking Adventures
• Apple Fritters by Seduction in the Kitchen
• Apple Pie Monkey Bread by The Bitter Side of Sweet
• Apple Pull Apart Bread by A Kitchen Hoor's Adventures
• Apple Sage Turkey Breakfast Sausage by Simple and Savory
• Applejack Rabbit Cocktail by Karen's Kitchen Stories
• Applesauce Nut Bread by Palatable Pastime
• Cider Braised Chicken Breasts by Everyday Eileen 
• Cider Doughnuts by The Redhead Baker
• Fresh Apple Granola by An Affair from the Heart
• Caramel Apple Whoopie Pies by Jolene's Recipe Journal
• Seared Steak with Envy-able Apples by Culinary Adventures With Camilla

Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the bloggers with samples and product to use for AppleWeek  recipes. All opinions are my own.