S'mores Whoopie Pies
User Reviews
4.7
39 reviews
Excellent
S'mores Whoopie Pies
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Graham cookies with marshmallow frosting and chocolate ganache filling sandwiched inside.
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Ingredients
For the Graham Cracker Whoopie:
- 1½ cups graham flour
- ¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 4 tablespoons unsalted butter at room temperature
- 4 tablespoons vegetable shortening
- 1 cup packed dark brown sugar
- 2 large eggs
- ½ cup buttermilk
- 2 tablespoons milk
- 1 teaspoon baking soda
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
For the Classic Marshmallow Filling:
- 1½ cups marshmallow fluff or other prepared marshmallow cream, which will do in a pinch
- 1¼ cups vegetable shortening
- 1 cup confectioners' sugar
- 1 tablespoon vanilla extract
For the chocolate ganache:
- 8 ounces milk chocolate chips or solid chocolate, finely chopped
- ½ cup heavy cream
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Instructions
- Make the Graham Cookies: Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, stir together both flours, baking powder, and salt.
- In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening and brown sugar until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.
- In a measuring cup, combine the milk, baking soda, and vinegar. Add the milk mixture to the batter along with the flour mixture and beat on low speed until just combined. Add the vanilla and beat on medium speed for about 2 minutes, until completely combined.
- Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.
- Make the Chocolate Ganache Filling: Put the chocolate in a large, heatproof bowl. Heat the cream in a large, heavy saucepan over medium heat just until it bubbles. Pour the hot cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir with a wooden spoon or spatula until smooth. Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You may also refrigerate the mixture for about 30 minutes, until it is firm enough to spread, stirring every 10 minutes.
- Make the Marshmallow Filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners' sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
- Assemble the whoopie pies: Pipe or spread (whatever your preferred method) a layer of chocolate ganache filling onto the flat side of one of the cakes. Using the same method, top the chocolate filling with the marshmallow filling. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.
Notes
- Vegetable Shortening: I know many people are opposed to vegetable shortening, but it really is a necessary ingredient. It gives the cakes their characteristic lift, lightness, and rounded shape. It is also a crucial component of the classic marshmallow filling.
- Graham Flour: I use and recommend Bob's Red Mill graham flour.
- Vegetable Shortening: I know many people are opposed to vegetable shortening, but it really is a necessary ingredient. It gives the cakes their characteristic lift, lightness, and rounded shape. It is also a crucial component of the classic marshmallow filling.
- Buttermilk: If you cannot get buttermilk, remember our buttermilk substitution trick!
- Chocolate: Milk chocolate gives these the classic s'mores flavor, but feel free to substitute semisweet or dark if you'd like!
- Storage: These s'mores whoopie pies will keep at room temperature in an airtight container or plastic bag for up to 5 days.
- Freezing Instructions: These fully assembled whoopie pies can be frozen in an airtight, freezer-safe container or plastic bag for up to 1 month.
- Thawing: Thaw the whoopie pies from frozen by simply letting them thaw to room temperature.
- Recipe from Whoopie Pies cookbook.
- Nutritional information is for 1 assembled whoopie pie.
Nutrition Information
Show Details
Calories
326kcal
(16%)
Carbohydrates
36g
(12%)
Protein
2g
(4%)
Fat
19g
(29%)
Saturated Fat
7g
(35%)
Cholesterol
27mg
(9%)
Sodium
117mg
(5%)
Potassium
58mg
(2%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
180IU
(4%)
Vitamin C
0.1mg
(0%)
Calcium
43mg
(4%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 24assembled whoopie pies
Amount Per Serving
Calories 326 kcal
% Daily Value*
| Calories | 326kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 117mg | 5% |
| Potassium | 58mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
39 reviews
Excellent
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