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Homemade Smores Whoopie Pies photo

Smores Whoopie Pies

These Smores Whoopie Pies are a nostalgic, delicious treat combining soft cake rounds, marshmallow filling, and rich chocolate ganache. Perfect for any occasion!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Rounds:
  • 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
For the Marshmallow Filling:
  • 1.25 cups Marshmallow fluff
  • 1.25 cups Vegetable shortening
  • 1 cup Confectioners sugar
  • 1 tablespoon Vanilla extract
For the Chocolate Ganache:
  • 8 ounces Milk chocolate chips or finely chopped solid chocolate
  • 0.5 cup Heavy cream

Equipment

  • Mixing bowls
  • Electric Mixer or Stand Mixer
  • Whisk
  • Measuring cups and spoons
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Spoon or cookie scoop
  • Double boiler or microwave-safe bowl
  • Spatula

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together the graham flour, all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the unsalted butter, vegetable shortening, and dark brown sugar until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. 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.
  6. Drop rounded tablespoons or use a cookie scoop to place batter onto the prepared baking sheets, spacing about 2 inches apart. Each round about 2 inches in diameter.
  7. Bake for 10–12 minutes or until tops spring back lightly when touched. Let cakes cool on the baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Marshmallow Filling
  1. 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 spreadable.
Chocolate Ganache
  1. Place milk chocolate chips in a heatproof bowl. Heat heavy cream until it just begins to simmer, then pour over chocolate. Let sit 2 minutes, then stir until smooth and glossy. Let cool slightly to thicken but remain pourable.
Assembly
  1. 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.
  2. Chill assembled whoopie pies in refrigerator for at least 30 minutes to set filling and ganache. Serve at room temperature for best texture and flavor.

Notes

  • For more intense chocolate flavor, substitute dark chocolate chips for milk chocolate in the ganache.
  • Make the filling fluffier by whipping marshmallow fluff and shortening longer for extra airiness.
  • Store whoopie pies in an airtight container in the refrigerator up to 4 days or freeze assembled pies for up to a month.