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.
Ingredients
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
Instructions
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.
Ganache
- 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.
Assembly
- 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.