Best Smores Whoopie Pies Recipes

S'MORES WHOOPIE PIES

Steps:

• Preheat oven to 375 degrees
• Line a baking sheet with parchment paper. This will help thee cookies not to stick to the pan.
• In a medium sized bowl, combine graham cracker crumbs, flour, and baking powder, set aside
• In a separate bowl, combine milk, vanilla, baking soda, and vinegar, set aside
• In a stand mixer, combine 1/2 cup butter and brown sugar using the paddle attachment and cream together for 2 minutes.
• After creaming the sugar and butter together for 2 minutes, add the eggs in one at a time.
• Beat for 1 minute.
• Slowly add in milk mixture and flour mixture, and mix until just combined.
• Scoop mixture into a gallon sized ziptop bag, and cut the tip.
• Pipe 2 inch circles of batter, it will spread, so make sure to give them space. (9 to a pan is the most I would do, you should get 24-26 total)
• Bake 8-10 minutes, let sit on pan for 1-2 minutes, then move to a cooling rack.
• While the whoopie pie shells cool, mix together all of the marshmallow buttercream ingredients in a large bowl, using a hand mixer, and pop in the fridge for a few minutes to allow to set up a bit.
• In a microwave safe bowl, heat 1/4 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.
• Take a "cookie" and scoop 1 Tablespoon of chocolate ganache on top, and spread, then add 1 Tablespoon of the marshmallow buttercream, and top with another "cookie".
• Store in an airtight container for up to a week!

S'MORES WHOOPIE PIES

Steps:

• CAKES.
• Preheat the oven to 375F and line two baking sheets with parchment paper.
• In a medium bowl, stir together both flours, baking powder, cinnamon, and salt.
• In another bowl, beat the butter, shortening, and brown sugar for about 3 minutes until light and creamy. Add the eggs, buttermilk, and ½ teaspoon vanilla and beat until combined.
• In a third bowl, combine the milk, baking soda, and vinegar. Add this slowly to the butter mixture, then add the flour mixture and beat on low speed until completely combined.
• Drop about 2 tablespoons of batter onto the baking sheet with a spoon. Each drop should be spaced at least 3 inches apart.
• Bake for 10 minutes until the cakes begin to brown. Remove from the oven and let them cool on the baking sheet for 5 min before transferring them to a rack to cool completely. They might break if you try to move them when they are too warm.
• MARSHMALLOW CREAM.
• Beat together the marshmallow fluff and shortening for 3 minutes until smooth and fluffy.
• Reduce the mixer speed and add the powdered sugar and 1 teaspoon vanilla. Increase speed and beat until fluffy.
• CHOCOLATE GANACHE.
• Place the chocolate in a large, heat proof bowl.
• Heat the cream in a saucepan over medium heat just until it bubbles. Pour the heated cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is just melted. Stir with a whisk until smooth.
• Refrigerate for about 30 minutes, stirring every 10 minutes until it is firm enough to spread.
• ASSEMBLY
• Pair up your cakes by size. Spread the marshmallow cream onto the flat side of one cake and the chocolate ganache on the flat side of another, squish together, and repeat until all cakes are covered.