Get ready to experience a nostalgic treat with a delightful twist! These Toasted S’mores Whoopie Pies bring together soft graham cracker-flavored cakes, fluffy toasted marshmallow cream, and rich chocolate for an irresistible dessert that’s perfect for any occasion. You’ll love creating these delightful sandwich cookies.
Key Ingredients & Substitutions:
- Graham Cracker Crumbs: Essential for that classic s’mores flavor; you can use pre-made crumbs or crush your own.
- Marshmallow Fluff: The star of the filling; if unavailable, a homemade meringue buttercream can work as a substitute.
- Chocolate: Opt for semi-sweet or milk chocolate for melting; chocolate chips or a chopped bar are fine.
- Butter: Unsalted is best for controlling salt levels; margarine can be used in a pinch.
- All-Purpose Flour: Necessary for the cake structure; a gluten-free all-purpose blend can be substituted.
Ingredients:
For the Whoopie Pie Cakes:
- 1 ½ cups all-purpose flour
- ½ cup graham cracker crumbs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup buttermilk (or ¾ cup milk + 1 tablespoon lemon juice, let sit for 5 minutes)
For the Toasted Marshmallow Filling:
- 1 (7 ounce) jar marshmallow fluff
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup semi-sweet chocolate chips, melted
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Servings: 12 Whoopie Pies
- Tools Needed: Baking sheets, parchment paper, electric mixer, small saucepan or microwave-safe bowl.
Step-by-Step Instructions:
1. Prepare Your Whoopie Pie Batter
Combine the dry ingredients: flour, graham cracker crumbs, baking powder, baking soda, and salt in a bowl. In a separate bowl, cream together softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually alternate adding the dry ingredients and buttermilk to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
2. Bake the Whoopie Pie Cakes
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each dollop. Bake for 10-12 minutes, or until the edges are lightly golden and the cakes spring back when gently touched. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
3. Make the Toasted Marshmallow Filling
In a medium bowl, beat together softened butter, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the marshmallow fluff until well incorporated. For a lightly toasted flavor, you can briefly torch the marshmallow fluff with a kitchen torch before mixing, or spread a thin layer on a baking sheet and broil briefly, then cool completely before folding into the buttercream.
4. Assemble Your Whoopie Pies
Once the cakes are completely cool, spread a generous amount of toasted marshmallow filling on the flat side of one whoopie pie cake. Place another whoopie pie cake on top, flat side down, to form a sandwich. Repeat with the remaining cakes and filling.
5. Add the Chocolate Drizzle
Melt the semi-sweet chocolate chips using a double boiler or in the microwave in 30-second intervals, stirring until smooth. Drizzle the melted chocolate over the assembled Toasted S’mores Whoopie Pies. Let the chocolate set before serving.
Variation Ideas:
- Mini Whoopie Pies: Use a smaller scoop for bite-sized treats.
- White Chocolate Drizzle: Drizzle with melted white chocolate instead of semi-sweet for a different flavor.
- Crushed Candy Bar Topping: Sprinkle crushed chocolate bars on top of the melted chocolate drizzle before it sets.
Storage Instructions:
Store your Toasted S’mores Whoopie Pies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week. They are best enjoyed at room temperature, so let them sit out for 15-20 minutes if refrigerated before serving.
Frequently Asked Questions (FAQ):
Q: Can I use regular milk instead of buttermilk?
A: Yes, you can make your own buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
Q: Why are my whoopie pies flat?
A: This could be due to overmixing the batter, using old leavening agents, or your oven not being at the correct temperature.
Q: Can I freeze Whoopie Pies?
A: Yes, you can freeze assembled Whoopie Pies in an airtight container for up to 2 months. Thaw them at room temperature before serving.
Q: How do I get uniform whoopie pie sizes?
A: Use a cookie scoop or a measuring spoon to ensure each dollop of batter is the same size.
Q: My marshmallow filling is too sticky, what can I do?
A: If the filling is too sticky, you can add a little more powdered sugar, a tablespoon at a time, until it reaches your desired consistency.
Q: What if I don’t have a kitchen torch for toasting the marshmallow?
A: You can achieve a similar effect by spreading a thin layer of marshmallow fluff on a parchment-lined baking sheet and broiling it for a minute or two until lightly golden, then letting it cool completely before folding into the buttercream.
