Sweet marshmallow buttercream and smooth milk chocolate ganache are sandwiched between two soft graham cracker cookie cakes for a decadent and overindulgent dessert. Perfect for all ages, these cute and tasty sweet treats are just as messy and scrumptious as the real campfire favorite, but with a sophisticated presentation. This is as close to a true s’more as you can get in the middle of the winter in New England.
Makes 12
Ingredients
Graham Cracker Whoopies
1½ cups finely ground graham cracker crumbs (about 12 whole crackers)
1 cup all-purpose flour
1½ tsp baking powder
½ tsp salt
½ cup unsalted butter, room temperature
1 cup light brown sugar, packed
2 large eggs
2 tsp pure vanilla extract
⅔ cup whole milk, divided
1 tsp baking soda
1 tsp white vinegar
Marshmallow Buttercream Filling
½ cup unsalted butter, softened
1½ cups confectioners' sugar, sifted
2 cups Marshmallow Fluff
Chocolate Ganache Filling
10 oz milk chocolate chips
¼ cup heavy cream
Directions
Graham Cracker Whoopies
Preheat oven to 375°F. Lightly spray a whoopie pie pan with nonstick cooking spray.
In a medium bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until light and creamy, about 3 minutes. Add the eggs, vanilla, and all but 2 tablespoons of the milk and beat until combined.
In a measuring cup, combine the remaining milk, baking soda, and vinegar. Add the milk mixture to the batter and beat until combined.
Gradually add the flour mixture and beat on medium speed until incorporated and smooth, about 2 minutes, scraping down the sides of the bowl as needed.
Spoon the batter into each cavity of the prepared pan, and evenly spread the batter to the edge of each cavity using an offset spatula. Each cavity should be about ⅔ full (about 2 tablespoons per cavity).
Bake for about 8-10 minutes, or until the cakes begin to brown and spring back when touched. Remove the pan from the oven and allow to cool in the pan for two minutes. Then transfer the cookies onto a cooling rack and allow to cool completely before assembling.
Marshmallow Buttercream Filling
In a medium bowl, use an electric handheld mixer to beat the butter on medium speed until smooth, about 1 minute. Reduce the speed to low, and gradually add the confectioners’ sugar.
Once the sugar is fully incorporated, increase the speed to medium-high and add the Marshmallow Fluff. (Tip: Spray the measuring cups with nonstick cooking spray before measuring so the marshmallow easily slides out. This means no mess or waste.) Continue beating until smooth and fluffy, about 3 minutes. Spoon the filling into a gallon plastic bag. Set aside.
Chocolate Ganache Filling
Put the chocolate chips in a large, heatproof bowl. Heat the cream in a large, heavy saucepan over medium heat just until it bubbles.
Pour the hot cream over the chocolate in the bowl and let it sit for about 10 minutes, until the chocolate is melted. Stir the chocolate until smooth. Allow the mixture to rest at room temperature until firm enough to spread, about 2 hours. You may also refrigerate the mixture for about 30 minutes, until it is firm enough to spread, stirring every 10 minutes.
S'mores Whoopie Pie Assembly
Pipe or spread a layer of chocolate ganache filling onto the flat side of one of the cakes. Using the same method, top the chocolate filling with the marshmallow filling. Top with another cake, flat side down. Repeat with the rest of the cakes and filling.