Name: Smores Whoopie Pies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Ingredients: 1.25 cups Graham flour; 0.75 cups All-purpose flour; 1.5 teaspoons Baking powder; 0.5 teaspoon Salt; 4 tablespoons Unsalted butter (room temperature); 4 tablespoons Vegetable shortening; 1 cup Dark brown sugar (packed); 2 Large eggs; 0.5 cup Buttermilk; 2 tablespoons Milk; 1 teaspoon Baking soda; 1 teaspoon White vinegar; 1 teaspoon Vanilla extract; 1.25 cups Marshmallow fluff; 1.25 cups Vegetable shortening; 1 cup Confectioners sugar; 1 tablespoon Vanilla extract; 8 ounces Milk chocolate chips or finely chopped solid chocolate; 0.5 cup Heavy cream

Jump to Recipe Print Recipe

There’s something irresistibly nostalgic about Smores Whoopie Pies. They combine the classic campfire treat of gooey marshmallows, melted chocolate, and crunchy graham crackers into a delightful sandwich-style dessert. Perfectly soft, tender cake rounds sandwich a luscious marshmallow filling with a rich chocolate ganache, creating a bite-sized celebration of flavors and textures. Whether you’re baking for a family gathering, a cozy night in, or just because, these whoopie pies will quickly become a beloved favorite.

Why This Recipe Is Reliable

This recipe is a reliable crowd-pleaser because it balances flavors and textures carefully. The use of graham flour alongside all-purpose flour lends an authentic graham cracker taste and a tender crumb to the cake rounds. A combination of butter and vegetable shortening ensures the whoopie pies stay moist yet maintain structure. The marshmallow fluff filling is light but substantial, and the chocolate ganache adds that perfect touch of indulgence. The recipe’s straightforward steps and clear measurements ensure consistent results every time, even if you’re new to baking. Plus, the inclusion of white vinegar and baking soda guarantees a tender rise, giving these pies their iconic soft texture.

What We’re Using

Graham flour (1 1/4 cups / 180g) – Adds authentic graham cracker flavor and a tender crumb.
All-purpose flour (3/4 cup / 93.75g) – Provides structure and balance.
Baking powder (1.5 teaspoons) – Helps the cakes rise and become fluffy.
Salt (0.5 teaspoon) – Enhances all the flavors.
Unsalted butter (4 tablespoons, room temperature) – For richness and moisture.
Vegetable shortening (4 tablespoons) – Keeps the cakes tender and soft over time.
Dark brown sugar (1 cup / 220g, packed) – Adds deep molasses sweetness and moisture.
Large eggs (2) – Bind ingredients and add richness.
Buttermilk (1/2 cup / 120ml) – Reacts with baking soda for lift and tender crumb.
Milk (2 tablespoons) – Slightly thins the batter for perfect consistency.
Baking soda (1 teaspoon) – Works with vinegar and buttermilk for leavening.
White vinegar (1 teaspoon) – Reacts with baking soda for lightness.
Vanilla extract (1 teaspoon) – Adds warm, sweet aroma.
Marshmallow fluff (1 1/4 cups / 190.5g) – The luscious marshmallow filling.
Vegetable shortening (1 1/4 cups / 256.25g) – Stabilizes the marshmallow filling for easy spreading.
Confectioners sugar (1 cup / 120g) – Sweetens and thickens the filling.
Vanilla extract (1 tablespoon) – Enhances the filling’s flavor.
Milk chocolate chips (8 ounces / 226.8g) or finely chopped solid chocolate – For the decadent chocolate ganache.
Heavy cream (1/2 cup / 119ml) – Creates a smooth ganache texture.

What You’ll Need (Gear)

Mixing bowls – For preparing both cake batter and filling.
Electric mixer or stand mixer – To cream butter and sugar and whip the filling smoothly.
Whisk – For combining dry ingredients.
Measuring cups and spoons – To ensure precise ingredient amounts.
Baking sheets – To bake the whoopie pie rounds.
Parchment paper or silicone baking mats – Prevents sticking and promotes even baking.
Spoon or cookie scoop – For portioning consistent cake rounds.
Double boiler or microwave-safe bowl – For melting chocolate to make ganache.
Spatula – For folding and spreading fillings.

Cook Smores Whoopie Pies Like This

Step 1: Prep Your Oven and Pans

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats for easy cleanup and consistent baking.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the graham flour, all-purpose flour, baking powder, and salt. Set aside.

Step 3: Cream Butter, Shortening, and Sugar

In a large bowl, beat the unsalted butter, vegetable shortening, and dark brown sugar until light and fluffy, about 3 minutes. This step is key for a tender, moist crumb.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Step 5: Combine Wet and Dry Ingredients

In a small bowl, combine the buttermilk, milk, baking soda, and white vinegar. Add half of the dry ingredients to the butter mixture, then half of the buttermilk mixture. Repeat with the remaining dry and wet ingredients, mixing just until combined. Avoid overmixing to keep the whoopie pies tender.

Step 6: Portion the Batter

Drop rounded tablespoons or use a cookie scoop to place batter onto the prepared baking sheets, spacing them about 2 inches apart. Each round should be about 2 inches in diameter.

Step 7: Bake Until Set

Bake for 10–12 minutes or until the tops spring back lightly when touched. Let the cakes cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Step 8: Prepare the Marshmallow Filling

In a large bowl, beat the vegetable shortening until smooth. Gradually add confectioners sugar, then beat in marshmallow fluff and vanilla extract until fluffy and easily spreadable.

Step 9: Make the Chocolate Ganache

Place the milk chocolate chips in a heatproof bowl. Heat the heavy cream until it just begins to simmer, then pour over chocolate. Let it sit for 2 minutes, then stir until smooth and glossy. Let it cool slightly to thicken but remain pourable.

Step 10: Assemble the Whoopie Pies

Spread a generous dollop of marshmallow filling on the flat side of one cake round. Drizzle or spread a small amount of chocolate ganache over the filling, then sandwich with another cake round, flat side down. Repeat with remaining cakes.

Step 11: Chill and Serve

Chill the assembled whoopie pies in the refrigerator for at least 30 minutes to set the filling and ganache. Serve at room temperature for the best texture and flavor.

Fit It to Your Goals

For a more intense chocolate flavor, swap milk chocolate for dark chocolate chips in the ganache.
Make the filling fluffier by whipping the marshmallow fluff and shortening longer for extra airiness.
Add a pinch of cinnamon or nutmeg to the batter for a subtle warm spice note reminiscent of campfire s’mores.
Try dipping assembled whoopie pies halfway into the ganache and letting them set for a more decadent finish.
Use a piping bag to neatly fill the whoopie pies for a professional look, especially if serving guests.

Mistakes That Ruin Smores Whoopie Pies

Overmixing the batter can lead to tough, dense cakes rather than soft, tender whoopie pies.
Baking too long dries out the cakes, which should remain slightly moist and springy.
Not allowing cakes to cool fully before filling can cause the marshmallow fluff to melt and slide out.
Using low-quality chocolate in the ganache can affect flavor and texture; use good-quality chips or chopped chocolate.
Skipping the vinegar in the batter reduces the reaction with baking soda, resulting in less lift and a heavier crumb.

Meal Prep & Storage Notes

These Smores Whoopie Pies keep well in an airtight container in the refrigerator for up to 4 days. Bring them to room temperature before serving for the best texture. You can also freeze the assembled whoopie pies for up to a month; thaw overnight in the fridge. For the freshest experience, store cake rounds and filling separately and assemble just before serving.

FAQ

Can I make the cake rounds ahead of time?

Yes! You can bake the whoopie pie cakes a day or two ahead and store them in an airtight container at room temperature or refrigerated. Just be sure they’re completely cooled before storing to avoid condensation and sogginess.

What can I substitute for vegetable shortening?

If you prefer not to use shortening, you can use additional unsalted butter. However, this may slightly change the texture, making the cakes less tender and the filling less stable at room temperature.

Is it necessary to use marshmallow fluff in the filling?

Marshmallow fluff creates the signature gooey, airy texture of the filling. If you don’t have fluff, you can use homemade marshmallow cream or whipped cream combined with a bit of gelatin to mimic the texture, but it won’t be exactly the same.

How do I store leftover ganache?

Store leftover ganache in an airtight container in the refrigerator for up to a week. To use again, gently warm it in the microwave or over a double boiler until smooth and pourable.

Hungry for More?

Keep experimenting with classic flavors in creative ways. Whether you’re baking cookies, bars, or whoopie pies, mastering foundational techniques like creaming butter and carefully balancing leavening agents will elevate your desserts. Don’t hesitate to try new flavor twists and presentation styles to make your baking uniquely yours. Happy baking!

These Smores Whoopie Pies are a perfect blend of childhood memories and grown-up indulgence. Soft, sweet, and a little bit nostalgic, they’re a must-try dessert that will impress friends and family alike.

Share on Pinterest