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S’mores Whoopie Pies

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When I posted the recipe for Giant S’mores Cookies on Wednesday I whined about going back to work and informed you that it was going to be a week filled with ooey gooey s’mores. Well, I am back today and this recipe is sure to please.

This time I am giving you a recipe for S’mores Whoopie Pies. These little cuties are still just as scrumptious and messy as the campfire favorite, but are a little upscale in presentation and in flavor. These are best served on a plate with a fork, as eating them with your hands may cause a chocolate-marshmallow crumb trail throughout your house.

For this recipe, I adapted a cake recipe from Hershey’s, sandwiched the mini cakes with marshmallow frosting and topped them with a spoonful of ganache and graham cracker crumbs. This is a lengthy recipe and takes a little bit of time and patience due the multiple steps, but I definitely think the end result is totally worth it. If you don’t have a whoppie pie pan, I wouldn’t use the cake recipe that I provided; the batter is really thin and it won’t hold its shape unless it is baked in some sort of pan. If you are a pan addict like me, you can pick up a Whoopie Pie Pan at Williams Sonoma for about $20.

I’ve been on a little whoopie pie kick since purchasing the pan from Williams Sonoma, so definitely stay tuned for more delectable and adorable whoopie pie recipes. Be sure to pop back over this weekend to check out my final S’mores recipe of the week. Have a great weekend!

Smore Whoopie pie on a plate

S'mores Whoopie Pies

Yield: 18 Pies


For the Cake:

  • 1 cup white sugar
  • 3/4 cup and 2 tablespoons all-purpose flour
  • 1/4 cup and 2 tablespoons unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 cup boiling water

For the Marshmallow Frosting:

  • 4 egg whites
  • 1 cup of sugar
  • ¼ teaspoon of cream of tartar
  • 1 teaspoon vanilla extract

For the Topping:

  • 5 ounces of semisweet chocolate
  • ½ cup heavy cream
  • graham cracker crumbs for garnish


For the Cake

1. Heat oven to 320 F. Spray your whoopee pie pan with non-stick cooking spray.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).
2. Pour 1 ½ tablespoons of batter into each well of the whoopie pie pan.
3. Bake 8-10 minutes or until wooden pick inserted in the center comes out clean.
4. Cool for 10 minutes in the pan then invert the pan and allow the whoopies to cool completely on wire racks.
5. Wash and dry the pan and re-spray with non-stick cooking spray and repeat with the remaining batter. You will end up with 36 whoopie cakes that once sandwiched will yield 18 whoopie pies.
6. Once your whoopies are cool, prepare the marshmallow frosting.

For the Marshmallow Frosting

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

For the Topping:

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and allow to sit for a few minutes. Whisk until smooth.

To assemble the S’mores Whoopie Pies:

1. Pipe filling on the flat sides of half the cakes (18 of them).
2. Use a kitchen torch to lightly toast the marshmallow frosting. Top each with one of the remaining cakes; flat side down.
3. Place a spoonful of ganache on top of each whoopee pie and spread in a circular pattern; garnish with graham cracker crumbs and allow the ganache to set up.


- I wish the whoopies would have domed a bit more; so I am experimenting with different cake recipes.
- These are definitely best served the same day and do not react well to heat. I stored my uneaten pies in the fridge and they were okay the next day, just definitely not as good as the day they were made.

Did you make this recipe?

Tag me on social! I want to see what you made! @jamiemba

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Thursday 22nd of May 2014

Could I use a muffin pan and not fill it very much? I hate to buy another misc pan.


Thursday 19th of June 2014

Kate, whoopie pies should form okay on a regular baking pan as well. No need to make them in a muffin pan. The batter will hold up on a flat baking sheet, they may just be ovals instead of perfect rounds. - Jamie


Saturday 9th of June 2012

So you mentioned that these tasted not as awesome the day after. Was it the cake part or the frosting that wasn't as great?


Tuesday 12th of June 2012

Kimmy- Honestly, it's been so long since I made these that I don't remember exactly which component wasn't all that great after they sat overnight. Sorry I'm not more a help. -Jamie


Sunday 4th of September 2011

Looks yummy! One question...there is no water in the frosting recipe??


Sunday 4th of September 2011

Karen- Nope, no water in the frosting. Have a great weekend. Jamie


Thursday 25th of August 2011

these look really really fun to make, i love baking

Tarrah Dame

Wednesday 20th of October 2010

wow this looks amazing! I just made a s'more cookie bar for my blog myself...cant go wrong with s'mores! :)

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