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S'mores Whoopie Pies
These s’mores whoopie pies are a fun twist on the campfire classic! Soft graham cookie cakes are filled with a rich layer of chocolate ganache and fluffy marshmallow buttercream. Perfect for parties, gifting, or whenever you're craving something nostalgic and indulgent.
Ingredients
For the graham cakes:
- 1 cup (120 g) all-purpose flour
- 1 cup (100 g) 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 (113 g) unsalted butter, softened
- 3/4 cup (150 g) firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120 ml) buttermilk
For the chocolate ganache:
- 4 ounces (113 g) semisweet or bittersweet chocolate, roughly chopped
- 1/4 cup (60 ml) heavy cream
- pinch salt, optional, but recommended
For the marshmallow buttercream:
- 10 tablespoons (141 g) unsalted butter, softened
- 1 1/4 cup (138 g) confectioners’ sugar
- 1 1/4 cup (about 125 g) marshmallow creme or fluff
- 1/2 teaspoon vanilla extract
- pinch salt
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Instructions
To make the graham cakes:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, baking powder, salt, and cinnamon.
- In a large bowl, beat the butter and brown sugar until light and fluffy, about 2–3 minutes. Beat in the egg and vanilla until well combined.
- Add the dry ingredients in three portions, alternating with the buttermilk, beginning and ending with the dry. Mix just until combined. (Chill 10-15 minutes if your kitchen is warm so they won’t spread too much.)
- Use a cookie scoop (#40, about 1 1/2 tablespoons) to drop mounds of batter onto the prepared pans, spacing them about 2 inches apart. Slightly smooth the tops with damp fingers or the back of a spoon if needed.
- Bake one pan at a time for 9–11 minutes, or until the tops are set and spring back lightly when touched. Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
To make the chocolate ganache:
- In a small saucepan or microwave-safe bowl, heat the cream until steaming but not boiling.
- Pour the hot cream over the chopped chocolate. Let sit for 2–3 minutes, then stir until smooth and glossy. Add a pinch of salt, if using.
- Let the ganache cool at room temperature (or briefly in the fridge) until it thickens to a spreadable consistency like soft frosting.
To make the marshmallow buttercream:
- In a large bowl, beat the butter until smooth and creamy.
- Gradually mix in the confectioners’ sugar until light and fluffy.
- Beat in the marshmallow creme, vanilla, and salt until fully combined. The frosting should be fluffy but pipeable. If it’s too soft, chill it briefly.
To assemble:
- Pipe or spread ganache on the flat side of half the cooled cakes (about 1–1 1/2 teaspoons per cookie). If necessary, chill for about 5 minutes before adding frosting.
- Pipe or dollop buttercream on top of the ganache.
- Top with remaining cakes and gently press to sandwich. Garnish as desired.
- Chill briefly if needed to firm everything up before serving.
Notes
- Graham crumbs: Be sure to use finely ground graham cracker crumbs for the best texture. You can crush them yourself in a food processor or use store-bought crumbs.
- Chocolate: Semisweet or bittersweet chocolate works well for the ganache. If you prefer a sweeter filling, use milk chocolate instead.
- Marshmallow creme: Brands like Jet-Puffed or Marshmallow Fluff both work. Just make sure you're using the spreadable kind, not actual marshmallows.
- Time tip: Plan for about 1 hour of additional time for cooling, chilling the ganache, and assembling the whoopie pies.
- Optional garnish ideas: While these are great as-is, you can dress them up with a light chocolate drizzle (melted chocolate with a very small amount of vegetable oil for shine), a sprinkle of crushed graham crumbs, or even a mini toasted marshmallow on top.
- Storage: Store whoopie pies in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage. They also freeze well.
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