S’mores Whoopie Pies
It’s officially camping season! And with it comes the delights of campfires, hiking, sleeping in a tent, and of course…s’mores The true highlight of any camping trip. We haven’t been camping yet this year, and to be honest, I don’t actually like s’mores all that much, but when I saw these cookies, I knew I had to make them as soon as possible. Mike loves s’mores (honestly I think I’m the only one I know who doesn’t), and they’re just such a cute idea! Chocolate ganache and marshmallow creme sandwiched between two graham cracker tasting cookies. They’re soft and super sweet, and messy, just like what you’d expect of real s’mores. And they taste fantastic – I like them better than the real thing!
As with all whoopie pie type cookies, these are a bit time consuming to make. But they’re well worth the effort, and the result is cute and fun. The chocolate and marshmallow mixtures make more than enough, so there’s no need to worry about running out as you put together the cookies. Also, the chocolate tends to overpower the marshmallow, so as you can see in the picture, I definitely used more marshmallow than chocolate per cookie, which turned out great. These are so fun to make, and Mike rated them a 3.75. which means I’m sure I’ll be making them again.
S'mores Whoopie Pies
1 1/2 cup whole wheat flour
3/4 cup all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
4 Tbsp unsalted butter at room temperature
4 Tbsp vegetable shortening
1 cup packed dark brown sugar
2 large eggs
1/2 cup buttermilk
2 Tbsp milk
1/2 tsp vanilla extract
1 tsp baking soda
1 tsp white vinegar
1 tsp vanilla extract
1 jar of marshmallow fluff (7.5 oz.)
1 1/4 cup vegetable shortening
1 cup powdered sugar
1 Tbsp vanilla extract
12 oz milk chocolate chips
3/4 cup heavy whipping cream
Cakes: Preheat the oven to 375 degrees and line two baking sheets with parchment paper.
In a medium bowl, stir together both flours, baking powder, cinnamon, and salt. In a stand mixer fitted with the paddle attachment, beat the butter, shortening, and brown sugar until light and creamy, about 3 minutes. Add the eggs, buttermilk, and vanilla and beat until combined.
In a separate bowl, combine the milk, baking soda, and vinegar. Add this mixture slowly to the batter along with the flour mixture and beat on low speed until completely combined.
Using a spoon, drop about 1 Tbsp of batter (for larger sized whoopie pies - I used less batter per cookie) onto the baking sheet and repeat, spacing them at least 2 inches apart.
Bake for about 9-10 minutes until the cakes begin to brown. Remove from the oven and let the cakes cool on the baking sheet for 3-5 min before transferring them to a rack to cool completely. They are likely to break if you try and move them when they are too warm.
Marshmallow Cream: In the bowl of a stand mixer fitted with the paddle attachment beat together the marshmallow fluff and shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes.
Reduce the mixer speed to low, add the powdered sugar and vanilla, and beat until incorporated. Increase speed to medium 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.
Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You can also speed up the process by refrigerating for about 30 minutes, stirring every 10 minutes, until it is firm enough to spread.
To Assemble: Pair up your cakes with those of similar size and turn them over.Spread the marshmallow cream onto one cake and the chocolate ganache on the other and repeat until all paired cakes are covered.
from The Capitol Baker