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4.4 from 15 votes

S'mores Whoopie Pies

The flavors of the campfire favorite are transformed to make this s'mores whoopie pie.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 10 mins
Servings: 18 Pies

Ingredients

For the Cake:
  • 1 cup granulated sugar
  • ¾ cup all-purpose flour plus 2 tablespoons
  • ¼ cup unsweetened cocoa powder plus 2 tablespoons
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 egg
  • ½ cup milk
  • ¼ cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • ½ cup boiling water
For the Marshmallow Frosting:
  • 4 egg whites
  • 1 cup sugar
  • ¼ teaspoon cream of tartar
  • 1 teaspoon pure vanilla extract
For the Topping:
  • 5 ounces semisweet chocolate
  • ½ cup heavy cream
  • Graham cracker crumbs for garnish

Instructions

For the Cake
    Cup of Yum
  1. Heat oven to 320°F. Spray your whoopee pie pan with non-stick cooking spray.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
  3. Pour 1 ½ tablespoons of batter into each well of the whoopie pie pan.
  4. Bake 8-10 minutes or until wooden pick inserted in the center comes out clean.
  5. Cool for 10 minutes in the pan then invert the pan and allow the whoopies to cool completely on wire racks.
  6. Wash and dry the pan and re-spray with non-stick cooking spray and repeat with the remaining batter. You will end up with 36 whoopie cakes that once sandwiched will yield 18 whoopie pies.
  7. Once your whoopies are cool, prepare the marshmallow frosting.
For the Marshmallow Frosting
  1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
  2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.
For the Topping:
  1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and allow to sit for a few minutes. Whisk until smooth.
To assemble the S’mores Whoopie Pies:
  1. Pipe filling on the flat sides of half the cakes (18 of them).
  2. Use a kitchen torch to lightly toast the marshmallow frosting. Top each with one of the remaining cakes; flat side down.
  3. Place a spoonful of ganache on top of each whoopee pie and spread in a circular pattern; garnish with graham cracker crumbs and allow the ganache to set up.

Notes

  • These are definitely best served the same day and do not react well to heat. I stored my uneaten pies in the fridge and they were okay the next day, just definitely not as good as the day they were made.