S’mores Whoopie Pies

5 from 4 votes

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Happy 235th birthday America! Today Americans all across the nation are celebrating freedom and independence with barbecues, picnics, and family gatherings. Since Andrew and I just moved to a new city and have not met many people yet, it will be a low key 4th of July for us. I did venture out to the grocery store to pick up some 4th of July barbecue essentials! That is definitely a priority, right? 😉

Independence day wouldn’t be the same without some fireworks, so I was excited to find out that Peoria has one of the biggest fireworks displays in the entire state of Illinois tonight downtown on the riverfront!

As I was thinking about a dessert to make for the 4th, I thought what better way to celebrate America’s birthday then with these S’mores Whoopie Pies?! I mean s’mores are THE summer dessert and who can resist a whoopie pie? 😀

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 Marshmallow Filling:

1½ cups Marshmallow Fluff

1¼ cups vegetable shortening

1 cup confectioners’ sugar

1 tablespoon vanilla extract

For the Chocolate Ganache Filling:

8 ounces bittersweet chocolate, finely chopped

½ cup heavy cream

How to make S’mores Whoopie Pies:

Step 1. Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.

Step 2. In a medium bowl, whisk together both flours, baking powder, and salt; set aside.

Step 3. In the 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.

Step 4. In a measuring cup, combine the milk, baking soda, and vinegar. With the mixer on low speed and add half of the flour mixture, mixing until just combined. Mix in the milk mixture. Mix in the remaining flour mixture just until just combined. Add the vanilla and beat on medium speed for about 2 minutes, until completely combined.

Step 5. Drop heaping tablespoons of the dough onto the prepared baking sheets, about 2-inches apart. Bake for 8 to 10 minutes, until the tops feel firm and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.

Step 5. To make the Marshmallow Filling, in the bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, until 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.

Step 6. To make the Chocolate Ganache Filling, Place the chocolate in a large, heatproof bowl. In a large, heavy saucepan over medium heat, heat the cream 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 until smooth. Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours.

Step 7. Assemble the whoopie pies: Pipe a layer of chocolate ganache filling onto the flat side of one of the cakes. Pipe a layer of marshmallow filling onto another flat side of one of the cakes. Sandwich together. Repeat with the rest of the cakes and filling.

Enjoy!

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S’mores Whoopie Pies

Servings: dozen whoopie pies

S’mores Whoopie Pies are gorgeous & incredible. This is the best whoopie pie recipe ever!

5 from 4 votes

Review Recipe

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 Marshmallow Filling:

1½ cups Marshmallow Fluff
1¼ cups vegetable shortening
1 cup confectioners’ sugar
1 tablespoon vanilla extract

For the Chocolate Ganache Filling:

8 ounces bittersweet chocolate, finely chopped
½ cup heavy cream

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Instructions

Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
In a medium bowl, whisk together both flours, baking powder, and salt; set aside.
In the 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. With the mixer on low speed and add half of the flour mixture, mixing until just combined. Mix in the milk mixture. Mix in the remaining flour mixture just until just combined. Add the vanilla and beat on medium speed for about 2 minutes, until completely combined.
Drop heaping tablespoons of the dough onto the prepared baking sheets, about 2-inches apart. Bake for 8 to 10 minutes, until the tops feel firm and a toothpick inserted into the center of the cookie comes out clean. Remove from oven and let cool on baking sheets for 5 minutes before removing to a wire rack to cool completely.
To make the Marshmallow Filling, in the bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, until 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.
To make the Chocolate Ganache Filling, Place the chocolate in a large, heatproof bowl. In a large, heavy saucepan over medium heat, heat the cream 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 until smooth. Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours.
Assemble the whoopie pies: Pipe a layer of chocolate ganache filling onto the flat side of one of the cakes. Pipe a layer of marshmallow filling onto another flat side of one of the cakes. Sandwich together. Repeat with the rest of the cakes and filling.