You know what the best part of summer is? Come on.. You got this...it’s S’MORES! When I think of an iconic summer memory it’s eating an ooey gooey s’more sandwich with friends and family. Growing up in Philly, we didn’t have many nights where we could just casually head down to our backyard and start a deliciously cozy fire. That’s why, when I would attend camp or visit family who had this capability, it felt even more exciting. Along with my food obsessions, I was also trained early to recognize that outdoor fire=s'mores. I catch on quick, right?
There’s just nothing like everyone crowding around the fire seeing who can get the most color on their marshmallow without completely burning it to a crisp. Then there’s the challenge of attempting to eat your s’more sandwich without something slipping out and covering you in a chocolate-marshmallow mess. These S’more Whoopie Pies deliver all the flavors and feels of a delicious s’more sandwich. The fluffy chocolate whoopie pies combined with gooey marshmallow frosting and crumbly graham crackers will have you feeling like you're enjoying a beautiful outdoor summer night. I am absolutely pumped to share this summer treat and memory with you all, so happy summering, friends!
Prep Time: 7 minutes
Total Time: 20 minutes
Yields: Depending on size about 7-8 large whoopie pies
Ingredients
½ cup softened butter
½ cup brown sugar
¼ cup sugar
1 teaspoon vanilla
1 egg
2 cups flour
½ cup cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon espresso powder
1 cup milk
Marshmallow Frosting
1 cup marshmallow fluff
½ cup softened butter
1 ½ - 2 cups powdered sugar
Splash of vanilla
Pinch of salt
Crushed graham cracker crumbs
Directions
1.Preheat your oven to 350 degrees and line your baking sheets with parchment paper. In a stand mixer, beat your softened butter and sugars until light and fluffy. Add in your egg and vanilla. Scrape down the sides to make sure everything is being incorporated evenly.
2. In a separate bowl, whisk together your flour, baking soda, cocoa, salt and espresso powder. Beginning with your dry ingredients, slowly add about half to your batter. Once mixed, add your milk, followed by the rest of your dry ingredients. Using a ¼ of a cup measuring cup scoop your batter and plop it onto your baking sheet, allowing space between each.* Bake the whoopie pies for 10-11 minutes, before removing and allowing to cool on a baking rack.
3. While the whoopie pies are baking, begin your frosting. Beat your softened butter in your stand mixer. Add your marshmallow fluff and mix until incorporated. Add in your vanilla and salt and turn off your mixer. Begin to incorporate your powdered sugar starting on a low setting and then going to a high one. Add your sugar in batches, beating on high until light and fluffy.
4.Once whoopie pies are cooled, match up individual pies to create equally sized sandwiches. Then pipe your frosting onto the center of one of your whoopie pies, placing the other on top to create a sandwich. Roll the sides in graham cracker crumbs, and place in the fridge to chill and allow the frosting to firm up. Eat and enjoy!
*I used ¼ of a cup to create my sandwiches, which result in large whoopie pies. If you want them to be a bit smaller, use ⅛ of a cup and lower the baking time.
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