S’mores Whoopie Pies are gorgeous & incredible. This is the best whoopie pie recipe ever!
Ingredients
For the Graham Cracker Whoopie:
1½cupsgraham flour
¾cupall-purpose flour
1½teaspoonsbaking powder
½teaspoonsalt
4tablespoonsunsalted butter, at room temperature
4tablespoonsvegetable shortening
1cuppacked dark brown sugar
2large eggs
½cupbuttermilk
2tablespoonsmilk
1teaspoonbaking soda
1teaspoonwhite vinegar
1teaspoonvanilla extract
For the Marshmallow Filling:
1½cupsMarshmallow Fluff
1¼cupsvegetable shortening
1cupconfectioners’ sugar
1tablespoonvanilla extract
For the Chocolate Ganache Filling:
8ouncesbittersweet chocolate, finely chopped
½cupheavy cream
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.