S’mores Whoopie Pies

I love whoopie pies!!!!  A yummy cake and filling in a hand-held treat that doesn’t require utensils.  Great for your July 4th party or picnic! They have been a favorite dessert of mine since I was small.  The version I enjoy the most is the original chocolate cake with white inside.  However, I noticed that the whoopie pie is being made many ways now.  I decided to try a few versions this month, and thus Whoopie Pie Celebration is happening in my kitchen all month long.

The S’mores Whoopie Pie has all the goodness of a s’more without having to build a campfire.  The cake parts have yummy graham cracker crumbs in it, and it is filled with a chocolate ganache and marshmallow filling.  Heavenly!!  I made a batch of these for my daughter and her friends and the container came back empty with lots of compliments. 

So without further ado, I bring you the S’mores Whoopie Pie adapted from  Eazy Peazy Mealz.


Whoopie Pie Shells

2 cups graham cracker crumbs (approx. 9-11 crackers, crushed)

1 cup + 2 Tbs all-purpose flour

1 ½ tsp baking powder

½ cup buttermilk

2 tsp vanilla extract

1 tsp baking soda

½ cup butter, room temperature

1 cup brown sugar

2 eggs

Marshmallow Buttercream

3 cups powdered sugar

½ cup butter, room temperature

1 cup marshmallow fluff

¼ cup milk (approx.)

1 tsp vanilla

Chocolate Ganache

¼ cup heavy whipping cream

1 – 14-ounce bag chocolate chips

Pinch of salt


Whoopie Pie Shells

  • Preheat oven to 375 degrees.
  • Line baking sheet with parchment paper. 
  • In a large bowl, combine ½ cup butter and brown sugar and cream together for 2 minutes.
  • Add the eggs and beat for one minute.
  • Add in the rest of the ingredients for the shells and mix until just combined.
  • Scoop approx. 2 Tbsp dough per cookie onto the cookie sheet leaving about 2 inches between each.
  • Bake 8-10 minutes, let set on pan for 1-2 minutes, then remove to cooling rack.

Marshmallow Buttercream

  • Mix together all the marshmallow buttercream ingredients using a mixer and put in the refrigerator for a few minutes to set up.
  • Note: Only use as much milk as needed. You don’t want your buttercream to be too thin and runny.


  • In a microwave safe bowl, heat ¼ cup heavy whipping cream for 45 seconds to 1 minute.
  • Pour the chocolate chips into the whipping cream and stir until melted and shiny.
  • Add salt.
Unfortunately, I overheated my chocolate and it seized as you can see. It didn’t change the taste, so I decided to use it anyway.


  • Take a “cookie” and scoop 1 Tbsp of chocolate ganache on top and spread. 
  • Add 1 Tbsp of marshmallow cream and top with another “cookie.”
  • Store in an airtight container for a week.  Can be wrapped individually as well.

Throughout the month of July 2019, I will be featuring other Whoopie Pie recipes. Do you have a favorite Whoopie Pie Flavor? Let me know in the comments below.

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