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S’mores Whoopie Pies Recipe

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4.4 from 13 reviews

  • Author: Sara
  • Total Time: 1 hour 36 minutes
  • Yield: 14 servings

Description

Delight in these homemade S’mores Whoopie Pies featuring soft graham cracker-flavored cakes sandwiching a rich chocolate ganache and fluffy marshmallow buttercream. Perfectly balanced in sweetness and texture, these treats recreate the classic campfire s’mores in a handheld dessert.

Ingredients

For the Graham Cakes

  • 1 cup all-purpose flour
  • 1 cup finely ground graham cracker crumbs (about 7 full crackers)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon (optional, but enhances the graham flavor)
  • 1/2 cup unsalted butter (softened)
  • 3/4 cup firmly packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

For the Chocolate Ganache

  • 4 ounces semisweet or bittersweet chocolate (roughly chopped)
  • 1/4 cup heavy cream
  • Pinch salt (optional, but recommended)

For the Marshmallow Buttercream

  • 10 tablespoons unsalted butter (softened)
  • 1 1/4 cup confectioners’ sugar
  • 1 1/4 cup marshmallow creme or fluff
  • 1/2 teaspoon vanilla extract
  • Pinch salt

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, finely ground graham cracker crumbs, baking soda, baking powder, salt, and cinnamon to evenly combine all dry components.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and light brown sugar together until the mixture is light and fluffy, approximately 2–3 minutes. Then, beat in the egg and vanilla extract until well combined.
  4. Combine Wet and Dry Mixtures: Add the dry ingredients to the wet mixture in three portions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. If the kitchen is warm, chill the batter for 10–15 minutes to prevent spreading during baking.
  5. Shape Cakes: Using a #40 cookie scoop (about 1 1/2 tablespoons), drop mounds of batter onto the prepared baking sheets spaced about 2 inches apart. Slightly smooth the tops with damp fingers or the back of a spoon if necessary.
  6. Bake the Cakes: Bake one pan at a time for 9–11 minutes, until the tops are set and lightly spring back when touched. Let the cakes cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
  7. Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan or microwave-safe bowl until steaming but not boiling. Pour the hot cream over the chopped chocolate and let sit for 2–3 minutes before stirring until smooth and glossy. Stir in a pinch of salt if desired. Allow ganache to cool until thickened to a spreadable consistency.
  8. Make Marshmallow Buttercream: In a large bowl, beat the softened butter until smooth and creamy. Gradually add confectioners’ sugar and beat until light and fluffy. Then beat in the marshmallow creme, vanilla extract, and a pinch of salt until fully combined. The frosting should be fluffy yet pipeable. Chill briefly if too soft.
  9. Assemble Whoopie Pies: Pipe or spread about 1 to 1 1/2 teaspoons of ganache on the flat side of half the cooled cakes. Chill if necessary for about 5 minutes to firm the ganache before adding the buttercream.
  10. Add Buttercream and Sandwich: Pipe or dollop marshmallow buttercream on top of the ganache-covered cakes. Top with the remaining cakes and gently press to form sandwiches. Garnish as desired.
  11. Chill and Serve: Chill the assembled whoopie pies briefly if needed to firm up before serving for best texture and flavor.

Notes

  • If the kitchen is warm, chilling the batter before baking helps prevent the cakes from spreading too much.
  • You can substitute buttermilk with milk plus 1 tablespoon lemon juice or vinegar if needed.
  • Adjust the amount of ganache and buttercream to taste for richer or lighter filling.
  • Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
  • Allow refrigerated pies to come to room temperature before serving for best texture and flavor.
  • The optional cinnamon enhances the graham cracker flavor but can be omitted for a milder taste.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/smores-whoopie-pies-recipe/